2 cups White Lily self-rising flour
1/3 cup unsalted butter
1/2 cup sugar
Zest of one lemon
3/4 cup whole milk with 1 t vanilla extract added
Cut butter into flour. Add sugar and lemon zest. With wooden spoon, stir in milk mixture; dough should leave sides of bowl. Do not overmix. Turn contents of bowl onto floured surface. Knead dough 3 times, adding more flour if necessary. Roll dough out to 3/4 inch thickness. Cut dough, pushing straight into it without twisting butter. Brush tops of shortcakes with melted butter. Sprinkle superfine sugar on top. Bake at 425 degrees until golden brown, approximately 10 minutes. While shortcakes are baking, prepare cream filling.
Mascarpone Cream Filling
1 cup mascarpone cheese
1/4 cup sifted powdered sugar
2 T Grand Marnier
Mix ingredients together and set aside.
Half and pit 6 peaches. Brush interior surface of fruit with honey. Grill on greased medium-hot grill pan (or outdoor grill) approximately 3-4 minutes, or until golden brown grill marks appear and fruit is warmed through. Remove from heat and cut into large pieces.
Cut open shortcakes. Place a large dollop of mascarpone cream filling on bottom shortcake layer. Place grilled peaches on filling and arrange shortcakes around plate. Place top shortcake layer at an angle covering only part of the bottom layer. Drizzle shortcakes with mixture of honey and Grand Marnier. Makes 6 servings.