Peach & Blueberry Shortcake Recipe

Ingredients:

• 2 lb ripe peaches
• 1 pint blueberries
• 1/4 - 1/2 cup sugar, depending on the sweetness of the fruit
• 1 Tbsp lemon juice
• 6 prepared biscuits, scones or shortcakes, (see below)
• 1 cup whipping cream, whipped or vanilla ice cream
• Biscuit:
• 2 cups self-rising flour
• 2 1/2 Tbsp sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold, cut in small pieces
• 3/4 cup milk
• 2 Tbsp cream

Directions:

1. Preheat oven to 400°F. Grease a baking sheet.
2. Combine the flour, sugar, and salt in a bowl. Add the butter and rub it into the flour mixture with your fingertips until it resembles very coarse meal. Stir in the milk until a very soft dough forms. Do not overwork the dough!
3. Drop the dough in to 6 equal portions onto the prepared baking sheet. Lightly pat each portion into a disk and lightly brush tops of disks with cream.
4. Bake biscuits in the center of the oven for 15 to 20 minutes, or until golden brown. Cool on a wire rack.
5. Place peaches in boiling water for 15 seconds. Remove and transfer to ice water to cool. Peel the skin off, pit and dice peaches into one-inch pieces.
6. Combine peaches and blueberries with the sugar and lemon juice.
7. To assemble, warm the shortcakes in a toaster or oven if desired. Cut them in half horizontally, lay on a plate, and top with the fruit mixture. If desired, top the biscuits with fresh whipped cream or vanilla ice cream.