Basil Shortcakes with Peaches and Blueberries
~ adapted from Southern Lady ~
Preheat oven to 400 degrees. Combine 1/2 cup sugar,
2 cups spelt flour (or regular all-purpose flour), 2 teaspoons baking powder– blend with a whisk. With a pastry blender, cut in 1/2 cup softened unsalted butter into flour mixture until crumbly.
In a small bowl, combine 3/4 cups plus 2 tablespoons heavy whipping cream, 2 tablespoons chopped basil,
and 1 teaspoon vanilla extract (madagascar bourbon).
Add creamed mixture to dry mixture, making it sticky.
On a lightly floured surface, roll dough to 1-inch thickness. Cut into round portions and place on parchment paper on a baking sheet.
Brush tops of shortcakes with egg wash, sprinkle with turbinado sugar.
Bake for 15 to 17 minutes until lightly browned; cool completely on wire rack out of the pan.
Make the cream– Beat 4 ounces softened goat cheese and 3 tablespoons honey. Add 1 cup heavy whipping cream.
Have fruit married, fruit culminated with their juices– 2 cups sliced peaches and 1 pint fresh blueberries stirred with 3 tablespoons sugar. Spread cream on shortbread, then mixed fruit. Adorn with basil.
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