1. Preheat the oven to 425 degrees F.
  2. Make the shortcakes: In the bowl of a food processor, combine the flour, cornmeal, baking powder, kosher salt, and granulated sugar. Pulse to combine the dry ingredients thoroughly.
  3. Add the cold cubed Kerrygold Unsalted Butter, and pulse until the butter is incorporated and the texture of the mixture looks like sand. With the food processor running, quickly pour in the heavy cream, and mix until the dough just begins to come together.
  4. Pour the dough out onto a lightly floured surface. Use your hands to bring the dough together, and pat it out into a disk. Roll the dough out into 1” thick circle. Use a 2” biscuit cutter to stamp out round shortcakes. Gently press the scraps together and stamp out as many as possible.
  5. Place the shortcakes on a parchment lined baking sheet. If the dough has warmed up and gotten soft, place the whole baking sheet in the freezer for 15 minutes to firm up the shortcakes. Brush the tops of the shortcakes with the extra cream, and generously sprinkle with turbinado sugar.
  6. Bake the shortcakes for 15 minutes until the tops are golden brown.
  7. Meanwhile, make the nectarine filling. Cut the nectarines into thin slices, and mix with the granulated sugar, lemon juice, vanilla extract, and mint leaves. Stir to combine thoroughly, and let the nectarines macerate for at least 15 minutes, until the juices become sweet and syrupy. Set aside.
  8. In a small bowl, combine the creme fraiche, sugar and vanilla extract. Whisk well.
  9. Assemble the shortcakes: Carefully slice the shortcakes in half horizontally. Spoon the macerated nectarines onto the bottom half of the shortcake, making sure to spoon some of the syrupy juices over the top. Next, add a spoonful of the sweetened creme fraiche. Place the top half back on and serve immediately.

Recipe by Lion’s Bread.