1 large egg

1/2 teaspoon granulated sugar

For the honey whipped cream:

2/3 cup heavy cream

1 tablespoon honey

To prepare blueberries: Combine berries, 1/2 cup granulated sugar, lemon zest and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally and mashing some of the berries, until they begin to soften and release their juice, 5 to 10 minutes. Let stand at room temperature to cool.

To prepare shortcakes: Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper.

Combine flour, cornmeal, brown sugar, baking powder and salt in a food processor. Pulse to combine. Add butter, and pulse until the mixture is evenly crumbly, about 5 times.

Combine 1/2 cup milk and 1 egg in a small bowl, and whisk thoroughly. Pour over the flour mixture, then pulse 3 or 4 times until mostly incorporated. Turn the mixture out onto a lightly floured surface and gather the dough together, kneading 2 or 3 times to ensure the liquid ingredients are fully incorporated.

Pat the dough into a circle about 1 inch thick and 6 inches across. Use a 2 1/2-inch round biscuit cutter to cut out 8 shortcakes. (Dip it in flour between cuts and gently press the scraps back together to cut out the remaining shortcakes.) Place the shortcakes on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon milk and sprinkle with 1/2 teaspoon sugar.

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