Blueberry, Shiraz & Black Pepper Shortcakes | BCLIQUOR

Ingredients

• 2 cups (500 ml) Shiraz
• ¼ cup (60 ml) + 2 tbsp (30 ml) granulated sugar, divided
• ½ vanilla bean, seeds scraped out, pod and seeds reserved, divided
• ¼ tsp (1 ml) freshly ground black pepper
• 2 cups (500 ml) fresh blueberries, rinsed and patted dry
• 2 cups (500 ml) all-purpose flour
• 1 tbsp (15 ml) baking powder
• ½ tsp (2.5 ml) fine sea salt
• 1 tsp (5 ml) finely grated lemon zest
• ½ cup (125 ml) cold unsalted butter, cut into cubes
• ¾ cups (175 ml) 10% cream, plus extra for brushing
• 4 tsp (20 ml) turbinado sugar
• 8 oz (250 g) mascarpone cheese, softened but still slightly chilled
• 1¼ cups (310 ml) 35% whipping cream
• ½ cup (125 ml) icing sugar