- 1/2 cup sugar
- 1/3 cup water
- 3/4 cup loosely packed fresh basil leaves
- 2 cups fresh or frozen unsweetened blueberries
- 3 tablespoons unsalted butter
- 3 cups sliced peeled fresh peaches or frozen sliced peaches, thawed
- 2 cups all-purpose flour
- 1/4 cup plus 4 teaspoons sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1 cup (8 ounces) sour cream
- 1/4 cup 2% milk
- Vanilla ice cream or whipped topping, optional
- In a large skillet, combine sugar, water and basil; bring to boil over medium heat, stirring to dissolve sugar. Remove from heat; let stand 30 minutes.
- Strain syrup through a fine-mesh strainer; discard basil. Return syrup to skillet. Add blueberries and butter; bring just to a boil. Gently stir in peaches; heat through. Cool 30 minutes.
- Meanwhile, preheat oven to 450°. For shortcakes, in a large bowl, whisk flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk sour cream and milk until blended; stir into flour mixture just until moistened.
- Drop dough by 1/3 cupfuls 2 in. apart onto a parchment paper-lined baking sheet. Sprinkle with remaining sugar. Bake 10-12 minutes or until lightly browned. Remove from pans to wire racks to cool slightly.
- To serve, split shortcakes in half. Fill with fruit mixture. If desired, serve with ice cream. Yield: 8 shortcakes.
Reviews forBlueberry-Peach Shortcakes
"This is the first time I've made my own shortcake dough, and it was well worth it- no more artificial-tasting shortcake. This is the real deal. I transformed this recipe into strawberry shortcake. Very good!"
"I have always been a big fan of Sue's recipes! Peaches will not be in season around here until August and I don't like frozen peaches, so I used fresh strawberries instead. I loved the infusion of basil to the syrup. The shortcakes are to die for!"