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Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
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To prepare the fruit: In a medium bowl, stir together the peaches, sugar, lemon juice, vanilla, and coriander. Cover and let the mixture macerate at room temperature for 1 hour.
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To make the shortcakes: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, stir together the flours, sugar, baking powder, salt, nutmeg, and allspice.
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Using a mixer, pastry blender, or your fingers, work the butter in until the mixture is unevenly crumbly; some larger, cranberry-sized chunks of butter can remain.
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In a liquid measuring cup or small bowl, combine the cream and vanilla. Add the liquid to the dry ingredients all at once, mixing quickly and gently for about 20 seconds to make a soft dough. If the dough doesn't come together, dribble in a bit more cream or milk until it's cohesive.
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Pat the dough into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and pat it (or roll gently with a floured rolling pin) into a generous 8" x 6" rectangle.
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For perfectly shaped shortcakes, trim a very thin slice off the edge of the dough all the way around. This will allow the shortcakes to rise evenly as they bake.
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Use a sharp biscuit cutter, a bench knife, or sharp knife to cut 2" shortcakes.
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Place the shortcakes on a baking sheet, brush the tops with cream, and sprinkle with Demerara or sparkling sugar.
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Bake the shortcakes for 16 to 20 minutes, until they're golden brown. Remove them from the oven and let them cool slightly (or completely).
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To make the topping: Just before serving, place the cream, confectioners' sugar, bourbon, and vanilla in a large, clean jar with a tight-fitting lid; a 16-ounce mason jar works well here. Shake vigorously for about 60 to 90 seconds, until the cream forms soft peaks. (See details in our post, The practical magic of mason jar whipped cream.)
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To serve: Split open the shortcakes, top with peaches, and garnish with whipped topping and a drizzle of hot (spicy) honey.
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Storage information: Store fruit filling and whipped topping, covered, in the refrigerator for several days. Store shortcakes, well-wrapped, at room temperature for several days; freeze for longer storage.
