SHORTCAKES

1. Line a baking sheet with parchment paper and set aside.
2. Measure out flour, sugar, baking powder, lemon zest, ground peppercorns and salt into a bowl with high sides. Whisk to combine.
3. Cut the cold butter into 1/2" cubes. Use a pastry blender, two butter knives or your hands to blend the butter into the dry ingredients until the mixture resembles a coarse meal with small, visible butter chunks.
4. Make a well in the center of the mixture and pour in the buttermilk or heavy cream. Mix with a fork until the dough just begins to come together in large clumps, it wont take long.
5. Turn the dough out onto a lightly floured surface and knead gently a few times until it becomes a somewhat cohesive mass. Pat the dough into a rectangle, 6" x 9" and 1" thick. Use a sharp knife to cut the dough into 6, 3" squares. Transfer to lined baking sheet and refrigerate for 20-30 minutes.
6. Preheat the oven to 350°.
7. For a crisp top, brush the tops of the shortcakes lightly with melted butter or cream. Sprinkle with sparkling or sanding sugar.
8. Bake for 25-30 minutes, rotating the pan halfway through. They should be a warm golden brown on top and a toasty brown on the bottom. Set aside to cool.

LEMONY CREME FRAICHE

1. Whisk together the juice of 1 lemon and crème fraîche. Store in the fridge until ready to use. 

GRILLED NECTARINES

1. Warm a grill over medium-high heat.
2. Whisk together melted butter and honey in a small bowl.
3. Slice the nectarines in half by inserting a knife into stem end of nectarine; slice into halves lengthwise to the pit, turning nectarine while slicing. Twist halves to pull apart. Remove pit from nectarine using tip of paring knife and discard pit.
4. Brush the tops of the nectarines with the honey butter glaze. 
5. Grill nectarines, cut-sides down, over medium-heat for 5-7 minutes or until they turn a deep golden brown with some charring and caramelization.

ASSEMBLE THE GRILLED NECTARINES SHORTCAKES

1. Split the shortcakes in half. Brush the nectarines once more with remaining honey butter mixtures. 
2. Top the bottom half of the shortcakes with crème fraîche, followed by 2 grilled nectarine halves. Then top with shortcake toppers. 
3. Serve immediately and enjoy immensely.