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["Peaches Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into 1/4""-thick wedges, collecting juices.", "Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.", "Preheat oven to 425u00b0. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.", "Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.", "Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8""-diameter disk, about 1/2"" thick. Brush with some reserved melted butter and sprinkle with sugar.", "Bake until shortcake edges are golden brown, 12-15 minutes. Reduce oven temperature to 325u00b0. Bake until golden brown all over, 8-10 minutes longer.", "Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream."]
