Recipe and photo courtesy of Andrea DeCiero, Pastry Chef at The Cock and Bull Restaurant, Galway

Preparation time: About one hour to prepare; 15 mins to bake
Makes 4 shortcakes

Shortcakes like this are the perfect vehicle for fresh berries. Topping them with strawberries or blueberries with whipped cream is always a winner. But if you really like the flavor of the berries to shine, this basil-scented blueberry compote is the perfect topping for a classic scone without being too sweet.

Blueberry Compote:


  • 1 tablespoon fresh lemon juice
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 cups fresh blueberries
  • 2 sprigs each lemon balm and fresh basil, finely chopped


Stir all ingredients in a small saucepan. Add fresh blueberries and heat until it bubbles and thickens. Stir in fresh chopped lemon balm and basil

Oatmeal Shortcake Biscuit:


  • 1 1/2 cups flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup oatmeal (toast in oven before adding)
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla


Heat oven to 350 degrees. Pulse all ingredients in a food processor with 1/2 cup butter until you have coarse crumbs. Stir in 1/2 cup buttermilk and 1 tsp of vanilla. Scoop into a baking pan coated with non-stick cooking spray and bake for 15 minutes at 375.

Mascarpone Whipped Cream:


  • 8 ounces mascarpone
  • 1 1/4 cups heavy cream
  • 1/2 cup confectioners sugar
  • Splash vanilla


Using a hand mixer start with mascarpone in a bowl and slowly drizzle heavy cream. Increase speed to high until soft peaks form.
Add sugar and vanilla until stiff peaks form

To serve, sprinkle with extra toasted oats and drizzle with local honey for extra flavor. Plate with a fresh mint leaf for more color. Serve immediately.


SOURCEAndrea DeCiero
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