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1
Preheat the oven to 400 degrees.
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2
Sift the flour, 1 T sugar, baking powder and salt into the bowl of an electric mixer fitted w ith the paddle attachment.
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3
Blend in the butter at the lowest speed and mix until the butter is the size of peas.
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4
Combine the eggs and heavy cream and quickly add to the flour and butter mixture.
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5
Mix until JUST blended.
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6
The dough will be sticky.
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7
Dump the dough out onto a well floured surface.
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8
Flour your hands and pat the dough out 3/4 inch thick.
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9
You should see lumps of butter in the dough.
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10
Cut 6 biscuits with a 2 3/4 inch fluted cutter and place on a baking sheet lined with parchment.
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11
Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes, until the outsides are crisp and insides are fluffly baked.
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12
Let cool on wire rack.
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13
To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.
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14
Add the vanilla and continue to beat until the peaks are stiff.
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15
Split each shortcake in half crosswise and place the bottom half on a plate.
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16
Spoon whipped cream on top, then place slice peaches and raspberries on the whipped cream.
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17
Garnish with the orange zest, then place the other half of the shortcake on top and serve.
