Grilled Stone-Fruit Caprese Shortcakes

Serves 6 · 25 min prep · 25 min cook

Ingredients

• 2 cups all-purpose flour
• 1/4 cup plus 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup plus 1 cup cold heavy cream
• 4 ripe peaches or nectarines
• 1 tsp neutral oil for grill
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 1 tsp vanilla extract

Instructions

1. 1Preheat a grill or grill pan to medium-high heat (about 400°F surface temperature). Also preheat the oven to 425°F and line a baking sheet with parchment.
2. 2In a large bowl whisk the flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry blender or fingertips until pea-sized pieces remain.
3. 3Drizzle in cold cream and stir with a fork just until a shaggy dough forms. Turn onto a lightly floured surface, pat into a 1-inch-thick rectangle, and cut into 6 biscuits. Place on the sheet, brush tops with a splash of cream, and sprinkle with a little sugar.
4. 4Bake until tall and deep golden, 14–17 minutes. Cool on a rack while you grill the fruit.
5. 5Halve and pit the stone fruit, then cut into thick wedges. Lightly oil the cut sides and grill 2–3 minutes per side until marked and juicy but still holding shape; transfer to a platter and sprinkle with the remaining sugar while hot.
6. 6Whip the remaining cold cream with the vanilla to soft peaks. Tear the basil leaves into ribbons.
7. 7Split each warm biscuit horizontally. Layer the bottom halves with grilled fruit, a spoonful of whipped cream, and a few basil ribbons.
8. 8Cap with the biscuit tops, drizzle lightly with balsamic glaze, and serve at once while the fruit is still warm and the cream is cool.