- 1 ¾ cups all-purpose flour
- ¼ cup plus 1 teaspoon sugar (divided use)
- 1 ¾ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) chilled, unsalted butter, cut into small cubes
- 1 large egg
- 1/3 cup plus 1 tablespoon buttermilk (divided use)
- 1 ½ teaspoons pure vanilla extract
- 6 ripe small peaches (about 1 ½ pounds), cut in half, pitted
- Vegetable oil
- ½ pint fresh raspberries
- ¼ cup plus 1 tablespoon sugar (divided use)
- 1 cup heavy whipping cream
- Heat oven to 400 degrees. Put flour, ¼ cup sugar, baking powder and salt into a food processor or large bowl. Scatter the chilled butter into the flour mixture. If using a food processer, pulse about 10 times, until mixture resembles coarse crumbs. (If not using a food processor, crumble the butter into flour with your fingers.) Add the egg, 1/3 cup buttermilk and vanilla. Mix until a soft dough just comes together.
- Turn the dough out onto a floured surface. Press together to form a disc about ¾-inch thick. Using a 3-inch biscuit cutter, cut out 6 circles, gently rerolling scraps as needed. Place on a parchment lined baking sheet. Brush the tops with the tablespoon of buttermilk. Sprinkle tops with the remaining 1 teaspoon of sugar. Bake until puffed and lightly browned, usually 18 to 20 minutes. Cool on wire rack.
- For filling, lightly brush peaches on cut side with oil. Grill, cut side down, over medium-high heat, until golden and just softened, 3 to 4 minutes. Cool, then slice and mix with raspberries and ¼ cup of sugar. Set aside for up to 1 hour.
- Beat cream with remaining 1 tablespoon of sugar in small bowl of electric mixer until soft peaks form. Refrigerate up to a couple of hours.
- To serve, cut shortcakes horizontally in half. Place the bottom half on a serving plate and top with about ¼ cup of the whipped cream. Top with some of the peach mixture and more whipped cream. Put the top of the shortcake in place. Repeat. Serve immediately.