<http://schema.org/recipeInstructions>
" Preheat oven to 425 degrees F. Meanwhile, in a large bowl, stir together flour, 1 tablespoon granulated sugar, baking powder, and salt. Using your fingers, work butter into dry ingredients until mixture resembles small pebbles. Add 1 cup milk and, with a fork or wooden spoon, mix until just combined. (If dough is too dry and crumbly, add 1 tablespoon more milk.) With floured hands, gently shape dough into a ball. On a floured work surface, roll out or pat dough into a 1/2-inch-thick circle. Using a 3-inch round cutter or the rim of a glass, cut out dough. Repeat process, gathering scraps and re-rolling until you have 8 cut circles. Place on a rimmed baking sheet and bake until tops and bottoms are golden brown, 15 to 17 minutes. Transfer baking sheet to a wire rack and let cool completely. Meanwhile, place beaters from an electric mixer and a medium-size metal or glass bowl in the freezer and chill until very cold, about 10 minutes. In chilled bowl, combine cream, confectioners&amp;#039; sugar, and vanilla. Using an electric mixer, beat until soft peaks form, about 5 minutes. Cover with plastic wrap and refrigerate whipped cream for up to 2 hours. In a medium bowl, toss peaches, lemon juice, and remaining granulated sugar to combine. Set aside. Using a serrated knife, split shortcakes in half horizontally. Place bottom halves, cut side up, on 8 plates. Divide reserved peaches among bottom halves of shortcakes. Top each with a dollop of reserved whipped cream; then cap with a top half."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a4391/peach-shortcakes-recipe-clv0613/>