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1
Preheat oven to 425 degrees F. Meanwhile, in a large bowl, stir together flour, 1 tablespoon granulated sugar, baking powder, and salt.
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2
Using your fingers, work butter into dry ingredients until mixture resembles small pebbles.
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3
Add 1 cup milk and, with a fork or wooden spoon, mix until just combined.
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4
(If dough is too dry and crumbly, add 1 tablespoon more milk.)
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5
With floured hands, gently shape dough into a ball.
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6
On a floured work surface, roll out or pat dough into a 1/2-inch-thick circle.
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7
Using a 3-inch round cutter or the rim of a glass, cut out dough.
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8
Repeat process, gathering scraps and re-rolling until you have 8 cut circles.
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9
Place on a rimmed baking sheet and bake until tops and bottoms are golden brown, 15 to 17 minutes.
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10
Transfer baking sheet to a wire rack and let cool completely.
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11
Meanwhile, place beaters from an electric mixer and a medium-size metal or glass bowl in the freezer and chill until very cold, about 10 minutes.
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12
In chilled bowl, combine cream, confectioners' sugar, and vanilla.
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13
Using an electric mixer, beat until soft peaks form, about 5 minutes.
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14
Cover with plastic wrap and refrigerate whipped cream for up to 2 hours.
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15
In a medium bowl, toss peaches, lemon juice, and remaining granulated sugar to combine.
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16
Set aside.
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17
Using a serrated knife, split shortcakes in half horizontally.
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18
Place bottom halves, cut side up, on 8 plates.
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19
Divide reserved peaches among bottom halves of shortcakes.
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20
Top each with a dollop of reserved whipped cream; then cap with a top half.
