1cupall-purpose flour, unbleached (plus extra for rolling out dough)
3fresh ripe peaches, washed and pits removed
2tablespoonsextra virgin olive oil
1cupcold whipping cream
4ouncesmascarpone cheese, softened
3ouncesred raspberries, washed gently and air-dried
Make the shortcake:
Preheat the oven to 425° F.
In a large mixing bowl whisk together the flour, the granulated sugar, baking powder and salt.
Slice the cold butter into small pieces. Add the butter to the flour mixture and use a pastry blender to cut it into the dry ingredients. If any large pieces remain, use your fingers to squeeze and flatten them.
Add in the half-and-half and use a spoon to toss and combine the mixture.
Lay a long piece of parchment paper over your work surface and dust with flour - or, lay out a large Silpat baking mat. Turn the contents of the bowl out onto the floured paper or Silpat. Sprinkle the top of the dough with a bit more flour and knead by hand for 2 or 3 minutes until it has just come together into a smooth dough (add a sprinkle more flour to the work surface or dough to keep it from getting too sticky.)
With a floured rolling pin, roll the dough out into a rectangle roughly 10" by 15" and one-half inch thick. Transfer the paper or Silpat with the dough to a large baking sheet.
Bake the shortcake in the preheated oven for 8-10 minutes, until the cake is puffed and just turning a light brown. Place the pan on a cooling rack and allow it to cool completely.
Place the bowl and whisk attachment of your stand mixer into the freezer.
Prepare the peaches and cream:
Slice the pitted peaches into 1-inch thick slices. Heat a grill pan on your stovetop until it's very hot, or heat a gas grill. Brush the surfaces of the peaches with olive oil, and also use some of the oil on the grates of your grill pan or grates. Place the peach slices on the hot grill and grill them for about 3 minutes on each side: the slices should have grill marks and be softened.
Remove the slices from the heat and allow them to cool until they can be handled. Cut the slices into large chunks and place them in a bowl. Cover the bowl with plastic wrap and refrigerate them until they are cooled.
Remove the bowl and whisk from the freezer and attach them to your stand mixer. Beat the whipping cream on high, adding in the confectioner's sugar after it starts to thicken. Beat the cream until it is thick and holds soft peaks - about 4 minutes total. Reduce the speed to low and add in the softened mascarpone cheese, mixing it just until the cheese is incorporated.
Assemble the shortcake:
Carefully transfer the cooled shortcake to a flat serving dish or decorative wood cutting board. Drizzle half of the honey evenly over the surface of the shortcake. Spoon the mascarpone whipped cream over the shortcake, spreading it to an even layer and leaving about 1 inch of cake showing around the edges. Scatter the chilled grilled peaches over the top of the whipped cream.
Place 6 of the raspberries in a small bowl and squish them with the back of a spoon. Place dollops of the smooshed berries over the top of the peaches, and then scatter the remaining whole raspberries over the peaches as well. Finally, drizzle the rest of the honey over the top of the fruit.
Slice the shortcake into eight pieces and serve immediately. The shortcake can also be covered with plastic wrap and refrigerated for up to two days.