Brown sugar and a bit of cream cheese is the secret to this moist yet crumbly shortcake; when topped with wild Maine blueberries and maple whipped cream, it's "the way life should be" on a plate.

Ingredients

Brown Sugar Shortcake

• Two cups of flour

• Two tablespoons of light brown sugar

• Two teaspoons of baking powder

• 1/4 teaspoon sea salt

• 1/8 teaspoon ground allspice

• Four tablespoons of unsalted butter

• 1/4 cup of cream cheese, cut into pea-sized pieces

• One egg, lightly beaten

• One half cup of heavy cream

Blueberry Topping

• Three cups of wild Maine blueberries (preferable fresh, though frozen will do)

• 1/4 cup of real maple syrup

• Pinch of sea salt

Maple Whipped Cream

• One pint of heavy whipping cream

• Two tablespoons of real maple syrup

Instructions

Brown Sugar Shortcake

In a large mixing bowl, whisk flour, baking powder, sugar and salt together until well blended.

Using the "shredding side" of a box grater, grate the butter onto the flour mixture.  Add the cream cheese.  Use two forks or a pastry cutter to combine. 

Add the heavy cream and mix gently until a soft dough forms.  Press dough into a scone pan and bake for 25 minutes or until golden brown.

Blueberry Topping

Combine blueberries, maple syrup and salt in a saucepan and simmer for fifteen minutes.  Allow to cool.

Maple Whipped Cream

Beat the heavy cream until it thickens.  Add maple syrup and beat briefly to combine.

To Assemble

Split each shortcake in half and top with a few spoonfuls of the Maine blueberry mixture and a generous dollop of whipped cream.  Serve immediately.