Ingredients

Makes 8

　　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

　　

Step 1

Preheat oven to 400°F. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar. Let stand 15 minutes.

　　

Step 2

Whisk together the flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Using a pastry blender, cut in the butter until mixture forms small pieces. Stir in the cream. Fold in nectarine mixture.

　　

Step 3

Turn out dough onto a lightly floured surface. Pat into an 8 1/2-inch round. Using a 2 1/2-inch cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool on a wire rack. Any remaining shortcakes can be stored in an airtight container up to 1 day.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.