First make your Chantilly Cream. Put your heavy cream in a small sauce pan over medium high heat. Add the rosemary to the pot and turn the heat down to low. Cover your pot and let rosemary steep for 5 min. Transfer cream to a food processor and blend to fully incorporate rosemary. Transfer the cream to a container and let chill for an hour or overnight. Once you are ready to assemble, take cream, add sugar and whip for 2 min.
Next, begin making the Compote. Pour your water, blueberries, and sugar into a medium saucepan over medium high heat. Wait for the mixture to boil then turn down hear to low and add honey and vanilla extract. Cover the mixture and let simmer on low for 10 min. After that time, remove from heat and stir in vanilla and cornstarch substance. Compote will thicken up immediately. Transfer compote to the fridge to chill.
Begin making the shortcakes. Preheat the oven to 400 degrees. Combine flour, baking powder, sugar, and salt in a food processor. Cut butter into small cubes and slowly incorporate them into the flour with the food processor. Add honey and cinnamon and mix to combine. Then, slowly drizzle in the half-and-half. Dollop the dough onto a greased cookie sheet and bake for 12-15 min.Once done they will be slightly browned. Set them aside to cool.
Slice the cooled shortcake in half. Dollop the prepared Chantilly cream on the bottom of the shortcake, drizzle with compote and fresh berries, and enjoy!
*garnish with fresh mint and extra blueberries if desired