I don’t use the typical biscuit recipe for shortcake but rather I use my Buttermilk Scone recipe. I like this much better as the scones are buttery and creamy with a crumb that is tight and moist. I added the blueberries not only for flavor but also for color. I prefer to top my Shortcake with creme fraiche unsweetened instead of whipped cream. I like the contrast in flavor between unsweetened creme fraiche and the all ready sweet and honey sweetened peaches. But if you prefer whipped cream or, even better ice cream, give it a whirl. It’s all good.
Serves 4
1 Tablespoon Orange Blossom Honey
2 Tablespoon Orange Marmalade
2 Tablespoons Granulated Sugar
3 Large Ripe Peaches
1 Cup Fresh Blueberries
4 Buttermilk Scones
1 Cup Creme Fraiche
In a small bowl blend together the honey, marmalade, sugar and 1 tablespoon water.
In a large bowl cut the peaches into wedges measuring about 1/2″ or smaller. Add the blueberries and gently mix together. Add the honey mixture and gently toss to blend with the peaches and blueberries. Cover and refrigerate for about 20 minutes giving it time to create some juice.
Split each scone in half. Place some of the peach mixture into the bottom of individual serving bowls, top with the bottom half of the scone. Add more peaches and blueberries. Top each serving with some of the creme fraiche, place the top half of the scone on the creme fraiche and pour juices all around the fruit and some on top of the scone. YUM!!!!
