2 cups all-purpose flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
8 tablespoons cold unsalted butter, cut into 1/4-inch pieces (1 stick)
1 large egg
1/2 cup plus 1 tablespoon half-and-half
1 large egg white, lightly beaten
4 cups fresh blueberries
2 cups fresh raspberries
6 tablespoons sugar
1/2 tablespoon chopped fresh basil
1 1/2 cups mascarpone cheese
2 tablespoons honey
1 teaspoon ground cinnamon
Preheat the oven to 425˚F.
To make the shortcake, using a food processor, pulse the flour, 3 tablespoons sugar, baking powder, salt, and cinnamon until just combined. Add the butter and pulse until the butter is broken into small pieces about the size of peas. Transfer the mixture to a medium bowl.
In a small bowl, lightly beat the egg using a fork and stir in the half-and-half. Pour the egg mixture into the bowl with the flour mixture and stir together with a rubber spatula until it forms into a dough.
Turn the dough out onto a floured surface and gently knead until it comes together. (Do not knead the dough too much.)
Pat the dough into a 6 x 9-inch rectangle, approximately ¾-inch thick. Using a floured 2 3/4-inch biscuit cutter, cut out 6 dough rounds. Place the rounds 2 inches apart on a baking sheet, brush with the egg white, and sprinkle the tops with the remaining sugar.
Bake for 12 minutes or until the shortcakes are golden brown. Remove them from the baking sheet and let cool for 10 minutes.
While the biscuits are baking, add the blueberries, raspberries, sugar, and basil to a large bowl and gently stir until the sugar and basil is evenly distributed. Cover and set aside.
To make the topping, whip together the mascarpone, honey, and cinnamon until fully combined. Keep the topping chilled until ready to use.
When the shortcakes have cooled, cut each of them in half lengthwise. Place the bottom half on each plate, top with 1 cup of the fruit mixture, and cover with the top half. Dollop each shortcake with the topping and serve.
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