· 2 cups self-raising flour, sifted
· ¼ cup caster sugar
· 90g butter, chilled, chopped
· 2 eggs
· 1/3 cup milk
· Extra self-raising flour, to dust
· Extra 1 Tbsp caster sugar
· 300ml thickened cream
· 2 peaches, cut into thin wedges
· 2 nectarines, cut into thin wedges
· 2 Tbsp icing sugar, to dust
Preheat oven to 200°C. Line an oven tray with baking paper. Put flour and sugar in a mixing bowl and stir to combine. Add butter and rub into flour mixture with your fingertips until mixture resembles breadcrumbs. Make a well in the centre. Separate eggs, reserving whites. Combine yolks and milk in a jug. Add egg mixture to flour. Use a flat-bladed knife to mix quickly into a soft dough.
Turn out dough onto a lightly floured surface, then knead gently and form into an 18cm round. Transfer to prepared tray. Whisk reserved eggwhites and brush over top. Sprinkle with extra caster sugar. Bake for 25 minutes or until cooked through. Transfer to a wire rack to cool.
Whip cream until soft peaks form. Cut shortcake in half. Cut each half into 4 wedges, then cut wedges through middle. Put shortcake bases on serving plates. Spoon over ½ of the cream and top with ½ of the fruit. Cover with shortcake tops. Top with remaining cream and fruit. Dust with icing sugar. Serve.
TIP: This shortcake works well with other fresh fruits such as strawberries, raspberries, mulberries and redcurrants.