- 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)
- 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.