Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　

For filling

1 firm-ripe large peach

　　1 tablespoon granulated sugar

　　1 tablespoon finely chopped fresh mint leaves

　　2 teaspoons fresh lemon juice

　　

For shortcakes

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

　　

For whipped cream

1/4 cup well-chilled heavy cream

　　1 teaspoon granulated sugar

　　1/4 teaspoon vanilla

　　

Step 1

Make filling: In a small saucepan of boiling water blanch peach 1 minute and drain. Peel and pit peach and slice thin. In a small bowl toss peach slices with sugar, mint, and lemon juice.

　　

Step 2

Make shortcakes: Preheat oven to 425°F.

　　

Step 3

In a small bowl whisk together flour, sugar, baking powder, cinnamon, and a pinch salt. Add cream and stir with a fork until mixture just forms a dough. Turn dough out onto a lightly floured surface and with floured hands pat into a 6- by 3-inch rectangle. With a sharp knife trim edges and halve dough crosswise to form two 3-inch squares.

　　

Step 4

Arrange dough squares 2 inches apart on a lightly greased baking sheet and bake in middle of oven until golden, 12 to 15 minutes. (Squares will spread more than they will rise.) Transfer shortcakes to a rack and cool 10 minutes.

　　

Step 5

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.

　　

Step 6

Split shortcakes with a serrated knife and put a bottom half on each of 2 plates. Top with peaches and any liquid, whipped cream, and shortcake tops.