THE INGREDIENTS

• 2 cups / 280 grams all-purpose/plain flour, plus more for dusting
• ⅓ cup / 70 granulated/caster sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ½ cup / 115 grams (1 stick) unsalted butter, cold, cut into small pieces
• ½ cup / 120 milliliters half-and-half/single cream
• 1 tablespoon unsalted butter, melted
•  1 cup / 240 milliliters heavy/double cream
• 2 tablespoons confectioners'/icing sugar
• 1 teaspoon pure vanilla extract
• 4 large freestone peaches, firm but ripe, each cut lengthwise in half
• ¼ cup / 50 grams packed light brown/muscovado sugar
• 8 fresh mint sprigs (optional)

Instructions

01 Preheat oven to 400°F/200ºC.

02 In a large bowl combine the flour, granulated/caster sugar, baking powder, and salt, and blend well. Add the butter and mix with a fork or a pastry blender just until the mixture resembles coarse bread crumbs. Add the half-and-half/single cream and gently stir it in (the mixture will be crumbly). Then use your hands to mix the dough quickly and gently in the bowl just until it comes together. Turn the dough out onto a lightly floured work surface. Lightly dust your hands with flour and gently pat out the dough to about ¾ inch thick. Dip a round biscuit cutter, 2½ to 3 inches/6 to 7.5 centimeters in diameter, in flour and cut out rounds of dough. Gather scraps of dough and pat out, using a light touch so you don’t overwork the dough; cut to make a total of eight shortcakes. Place the shortcakes about 2 inches/5 centimeters apart on a baking sheet lined with parchment paper. Brush the tops with the melted butter. Bake the shortcakes for 15 to 20 minutes or until golden brown. Set aside to cool.

03 Prepare the grill for direct cooking over medium heat (350° to 450°F/180° to 230°C).

04 In a large bowl whip the cream, vanilla, and confectioners'/icing sugar just to stiff peaks; do not over beat. Cover and refrigerate until serving.

05 Brush the cooking grates clean. Sprinkle the cut side of the peach halves with the brown/muscovado sugar. Grill the peach halves, cut side up, over direct medium heat, with the lid closed, until the sugar melts and the peaches are tender and the skins are charred, 8 to 10 minutes. Carefully remove from the peaches and pour the juices from the pit indentations into a medium bowl.

06 Pull the charred skin off the peaches and discard. Cut the peaches into bite-sized pieces and add them to the bowl with the juices. Gently toss to coat. Split each shortcake horizontally and top each bottom half with equal portions of the peaches and whipped cream. Add the shortcake tops and garnish with mint sprigs, if desired.

Source: https://www.weber.com/