Use a box grater to grate in 85 grams of salted butter. Toss to coat in the flour, pressing it in with my fingers.

Pour in 120 grams of buttermilk and mix into a shaggy dough.

Transfer the dough to a work surface and pat it down into a large circle, about 1/2 inch thick. Dust with flour as needed. Use a 3-inch round cutter to cut 5 circles. Transfer these to a parchment-lined sheet pan and place them in the fridge while you prep the rest of the recipe.

Preheat the oven to 375°F convection, or 400°F standard.

Thinly slice the peach and add it to a large bowl. Toss with 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, and 1 tablespoon of brown sugar.

In a small dish, add 1/2 teaspoon of lemon zest, 1/4 teaspoon of vanilla extract, and 2 tablespoons of turbinado sugar. Scrunch together with your fingers until it’s the texture of wet sand.

Pull the shortcakes out of the fridge and use a spoon to make a big indent in the center of each. Layer 4-5 peach slices in the center. Sprinkle the vanilla lemon sugar all over the edges of the shortcakes and the peaches.

Bake for 25-30 minutes, or until the edges of the shortcakes are very golden.

Serve warm.