Ingredients

• 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

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Instructions

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.
2. Make shortcakes: Preheat oven to 425°F.
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.
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.
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.
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.