Basil Shortcakes with Peaches and Blueberries
 
MAKES 8 SERVINGS
Ingredients
  • 2 cups sliced fresh peaches
  • 1 pint fresh blueberries
  • ½ cup plus 3 tablespoons granulated sugar, divided
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup butter, softened
  • 2 tablespoons chopped fresh basil
  • ¾ cup plus 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 egg white, lightly beaten
  • 2 tablespoons turbinado sugar
  • Honeyed Goat Cheese Filling (recipe follows)
  • Garnish: fresh basil
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine peaches, blueberries, and 3 tablespoons granulated sugar. Cover and refrigerate.
  3. In a medium bowl, whisk together flour, baking powder, and remaining ½ cup granulated sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in basil. In another medium bowl, combine cream and vanilla. Add cream mixture to flour mixture, and stir just until dry ingredients are moistened; dough will be sticky.
  4. On a lightly floured surface, roll dough to 1-inch thickness. Using a 2½-inch round cutter, cut dough, and place on prepared pan. Brush tops of shortcakes with egg white, and sprinkle with turbinado sugar.
  5. Bake until lightly browned, 15 to 17 minutes. Let cool completely on a wire rack.
  6. To serve, split shortcakes in half horizontally. Layer with peach mixture and Honeyed Goat Cheese Filling. Garnish with basil, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/basil-shortcakes-with-peaches-and-blueberries-recipe/