Lemon Shortcake with Sweet Balsamic Citrus Berries

• 1 1/2 all purpose flour
• 2 tsp sugar
• 1 1/2 tsp baking powder
• 1/3 cup butter
• 1@ tsp lemon extract
  
• 1 slightly beaten egg
• 1/3 cup half and half
  
• 2 tsp finely minced lemon peel
• egg white
• 1 tbsp sugar
  

In a large bowl combine the flour, sugar, and baking powder. Cut in the butter until it resembles coarse crumbs. Whisk together the egg, half and half and the lemon extract. Add the milk egg mixture and the lemon peel to your dry ingredients. Stir to combine.

Place on a well floured board and knead 8-10 times. Hand pat into a six inch square. Cut into 9 squares and then cut squares in 1/2 to form triangles. Brush with egg white and sprinkle with sugar.

Bake in a 400 degree oven for 8-10 minutes.

Next, combine 1 tbsp of Balsamic Vinegar, 1 tbsp orange juice and 2 tbsp of Agave Nectar to make a syrup for the berries. Whisk to combine. You will need 2 cups each, Strawberries and Blueberries.

Gently stir your berries in with the Balsamic Citrus syrup and chill for at least 1 hour.

Spoon the berries over the shortcake and top with whip cream.