Spiced Shortcakes with Minted Peaches

• 1 firm-ripe large peach
• 1 tablespoon granulated sugar
• 1 tablespoon finely chopped fresh mint leaves
• 2 teaspoons fresh lemon juice
• 1/2 cup all-purpose flour
• 2 tablespoons firmly packed brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/3 cup plus 1 tablespoon heavy cream
• 1/4 cup well-chilled heavy cream
• 1 teaspoon granulated sugar
• 1/4 teaspoon vanilla

1. Make filling: In a small saucepan of boiling water blanch peach 1 minute and drain.
2. Peel and pit peach and slice thin.
3. In a small bowl toss peach slices with sugar, mint, and lemon juice.
4. Make shortcakes: Preheat oven to 425F.
5. In a small bowl whisk together flour, sugar, baking powder, cinnamon, and a pinch salt.
6. Add cream and stir with a fork until mixture just forms a dough.
7. Turn dough out onto a lightly floured surface and with floured hands pat into a 6- by 3-inch rectangle.
8. With a sharp knife trim edges and halve dough crosswise to form two 3-inch squares.
9. Arrange dough squares 2 inches apart on a lightly greased baking sheet and bake in middle of oven until golden, 12 to 15 minutes.
10. (Squares will spread more than they will rise.)
11. Transfer shortcakes to a rack and cool 10 minutes.
12. Make whipped cream: In a small bowl with an egg beater or electric mixer beat cream with sugar until it just holds soft peaks and beat in vanilla.
13. Split shortcakes with a serrated knife and put a bottom half on each of 2 plates.
14. Top with peaches and any liquid, whipped cream, and shortcake tops.

peach, sugar, mint leaves, lemon juice, allpurpose, brown sugar, baking powder, cinnamon, heavy cream, well, sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/spiced-shortcakes-with-minted-peaches-12452 (may not work)