Grilling the peaches caramelizes their natural sugars, making an already delicious in-season fruit even more divine.
Grilled Peach Shortcakes
- 2 cups self-rising flour
- ¼ cup granulated sugar, divided
- 6 tablespoons cold unsalted butter, grated
- ½ cup plus 1 tablespoon whole buttermilk, divided
- 1 large egg, beaten
- 1 tablespoon turbinado sugar
- 3 medium fresh peaches, pitted and cut into 6 wedges
- ¼ cup honey, divided
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour and 2 tablespoons granulated sugar. Add grated butter, stirring to combine. Add ½ cup buttermilk and gently stir to combine.
- Turn dough onto a lightly floured surface; gently knead dough until it comes together, 5 or 6 times. Roll dough to ½-inch thickness. Using a 3-inch round fluted cutter dipped in flour, cut dough, rerolling scraps if necessary. Place dough on prepared pan.
- In a small bowl, whisk together remaining 1 tablespoon buttermilk and egg. Brush on tops of shortcakes. Sprinkle with turbinado sugar.
- Bake until golden brown, 14 minutes.
- In a medium bowl, combine peaches and 2 tablespoons honey, stirring to coat.
- Heat a grill pan over medium heat. Place peaches in an even layer on pan. Cook until browned on both sides, about 10 minutes. Return to bowl. Cover and refrigerate until ready to use.
- In the bowl of a stand mixer, beat cream and remaining 2 tablespoons granulated sugar at medium-high speed until medium peaks form. Add vanilla and beat to incorporate.
- Serve shortcakes with grilled peaches, remaining 2 tablespoons honey, and sweetened whipped cream.