Wild-Blueberry Shortcakes With Peaches

This dessert shows off the season’s gorgeous, ripe peaches. Need another reason to head down to the local organic farmer’s market?

Using your food processor to make the shortcake dough speeds up preparation time. Alternatively, use a pastry blender or 2 knives to cut the butter into the flour mixture. The shortcakes are best served warm from the oven but, in a pinch, you can freeze them for up to 1 month. Defrost and reheat the shortcakes in the microwave.

Shortcakes:

• 1 lemon
• 1-1/2 cups (375 mL) all-purpose flour
• 2 tbsp (25 mL) granulated sugar
• 1 tbsp (15 mL) baking powder
• Pinch salt
• 1/3 cup (75 mL) cold butter, cubed
• 3/4 cup (175 mL) wild organic blueberries
• Milk (see method)
• 1 egg
• A little extra milk and sugar
• Vanilla ice cream to serve

Fresh Peach Topping:

• 2 tbsp (25 mL) liquid honey
• 1/4 tsp (1 mL) cinnamon
• 2 cups (500 mL) peeled, pitted and sliced organic peaches (about 4)

Shortcakes:

1. Preheat the oven to 450°F (230°C). Grate rind and squeeze juice from lemon.
2. In a food processor, process flour, sugar, baking powder, lemon rind and salt until combined. Add butter; process until mixture resembles coarse crumbs. Transfer mixture to a bowl; stir in blueberries.
3. Reserving 1 tbsp (15 mL) lemon juice for peaches, pour remainder into glass measure. Add milk to yield 1/3 cup (75 mL); beat in egg. Add all at once to flour mixture; stir with a fork just until dry ingredients are moistened (do not overmix) and a soft, slightly sticky dough forms.
4. Gather dough into ball; turn out onto very lightly floured work surface. Knead lightly just until dough holds together. Pat out dough to 1/2-inch (1-cm) thickness. Using a 3-inch (8-cm) cutter, cut out 6 rounds, patting out scraps again if necessary. Place, with sides touching, in lightly buttered 8-inch (1.2-L) round baking pan. Brush with a little milk; sprinkle with sugar.
5. Bake for 15 to 20 minutes, until golden brown and risen. Let cool slightly on wire rack. Split in half; top with a scoop of ice cream and a spoonful of fresh peach topping.

Fresh Peach Topping:

1. In a medium bowl, whisk together honey, cinnamon and reserved lemon juice.
2. Add peaches; toss to coat well.

Makes 6 servings

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Julia Aitken has been a writer and editor for more than 25 years and she writes extensively on food, wine, lifestyle and décor. Her most recent book, Julia Aitken’s Easy Entertaining (Robert Rose), published in 1999, was re-issued in 2007 under the title 125 Best Entertaining Recipes.