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1
Shortcakes
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2
Combine flour, cornmeal, 1/4 cup of sugar, baking powder, baking soda, and salt in a food processor and pulse to combine. Crumble in the egg yolks, add the cubed butter, and pulse until the pieces of butter are no larger than peas, about eight 1-sec pulses.
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3
Transfer to bowl, add sour cream, and combine with a fork until the sour cream is incorporated. Using your hand, gently fold and press the dough against the side of the bowl until all the dry bits are incorporated and it comes together in a cohesive but tacky ball.
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4
Line rimmed baking sheet with parchment paper. Turn dough out onto a lightly floured work surface and shape into a 1-inch-thick rectangle (about 9x5 inches). Cut the dough into 8 rectangles and set them about 1 inch apart on the prepared baking sheet. Freeze for 45 min.
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5
Position a rack in center of the oven and heat to 400Au00b0F. Brush tops of the shortcakes with the melted butter, and sprinkle with the remaining 2 tsp. sugar. Bake until golden and mostly firm to the touch, 15 to 17 min. Cool for 3 minutes on the baking sheet then transfer to a rack to cool.
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6
Make the filling: See Fine Cooking
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7
In a medium bowl, combine 6 Tbs. of the butter and 3 Tbs. of the honey with a fork. Add the blue cheese and a pinch of salt and stir until just combined; donat overmix or the butter will look gray.
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8
Line a rimmed baking sheet with foil. Melt the remaining 2 Tbs. butter in a 3-quart saucepan over medium heat. Add the bay leaves and cook, swirling the pan, until the butter smells nutty, 3 to 4 minutes. Stir in the remaining 1/3 cup honey and simmer until large bubbles rise to the surface, 2 to 3 minutes. Remove from the heat and stir in the pears. Using tongs, transfer just the pears to the prepared baking sheet, reserving the butter in the pan.
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9
Position a rack in the center of the oven and heat the broiler on high.
