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1
Make filling: In a small saucepan of boiling water blanch peach 1 minute and drain.
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2
Peel and pit peach and slice thin.
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3
In a small bowl toss peach slices with sugar, mint, and lemon juice.
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4
Make shortcakes: Preheat oven to 425F.
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5
In a small bowl whisk together flour, sugar, baking powder, cinnamon, and a pinch salt.
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6
Add cream and stir with a fork until mixture just forms a dough.
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7
Turn dough out onto a lightly floured surface and with floured hands pat into a 6- by 3-inch rectangle.
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8
With a sharp knife trim edges and halve dough crosswise to form two 3-inch squares.
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9
Arrange dough squares 2 inches apart on a lightly greased baking sheet and bake in middle of oven until golden, 12 to 15 minutes.
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10
(Squares will spread more than they will rise.)
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11
Transfer shortcakes to a rack and cool 10 minutes.
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12
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.
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13
Split shortcakes with a serrated knife and put a bottom half on each of 2 plates.
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14
Top with peaches and any liquid, whipped cream, and shortcake tops.
