Stone Fruit Shortcakes


  • 3 pieces ripe stone fruit cut into ½” pieces 

  • 1 tablespoon fresh tarragon leaves (optional)

  • ½ cup sour cream

  • 2 tablespoons heavy cream

  • 1 pinch freshly ground black pepper

  • 2 tablespoons honey, divided

  • Sea salt

  • 4 “perfect biscuits” 


Serves 4.

In a medium bowl place the cut stone fruit, tarragon, honey and a pinch of sea salt. Set aside for 5 minutes. 

In a small bowl combine the sour cream, heavy cream, black pepper, 1 tablespoon of honey and a pinch of sea salt. Gently pull the biscuits in half, following the natural layers.

Place the bottom layer on a plate and top with stone fruit then spoon on the cream sauce. 


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