Blueberry-Peach Shortcakes Recipe

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.