Nectarine Shortcakes

• 1/2 pound nectarines (about 4), cut into 1/2-inch pieces
• 1 tablespoon fresh lemon juice
• 1/4 cup plus 2 teaspoons granulated sugar
• 2 cups all-purpose flour, plus more for work surface
• 1 tablespoon baking powder
• 1/2 teaspoon coarse salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1 cup heavy cream, plus more for brushing
• Fine sanding sugar, for sprinkling

1. Preheat oven to 400F.
2. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar.
3. Let stand 15 minutes.
4. Whisk together the flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl.
5. Using a pastry blender, cut in the butter until mixture forms small pieces.
6. Stir in the cream.
7. Fold in nectarine mixture.
8. Turn out dough onto a lightly floured surface.
9. Pat into an 8 1/2-inch round.
10. Using a 2 1/2-inch cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet.
11. Brush with cream; sprinkle with sanding sugar.
12. Bake until golden brown, 20 to 25 minutes.
13. Let cool on a wire rack.
14. Any remaining shortcakes can be stored in an airtight container up to 1 day.

nectarines, lemon juice, sugar, flour, baking powder, coarse salt, cold unsalted butter, heavy cream, sanding sugar

Taken from www.epicurious.com/recipes/food/views/nectarine-shortcakes-392918 (may not work)