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Peach-Tarragon Shortcake
['4 large ripe peaches', '2 sprigs tarragon', '1/4–1/2 cup sugar', '4 tablespoons (1/2 stick) unsalted butter', '1 sprig tarragon', '1 cup cake flour', '1 tablespoon baking powder', '1 teaspoon kosher salt', '1 cup all-purpose flour, plus more for surface', '2 teaspoons sugar, plus more for sprinkling', '1 1/2 cups chilled heavy cream', 'Whipped cream (for serving)']
![](http://tappecue.net/sessionImages/recipes/peach-tarragon-shortcake-51241890.jpg)
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 425°. 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 325°. 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.
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