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Recipe by Jane Hornby

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1. Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
2. Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
3. Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.

Per serving

502 kcalories, protein 6g, carbohydrate 55g, fat 30 g, saturated fat 18g, fibre 2g, salt 0.82 g

'These shortcakes have a very light texture and the vanilla-scented dough was just lovely to work with.'

Latest comments and suggestions

• Karina D.

  30 May 2008

  Karina D. rated and commented on this recipe

  

  Instead of a cake I made this for my boyfriends birthdayparty. It looked lovely on the plate and was a real treat! Of course I used our little Dutch strawberries!

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• Cora

  04 June 2008

  Cora commented on this recipe

  These are so delicious! Make them, you wont regret it!

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• Frantic Flapjack

  16 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  Made these for Father's Day tea. Absolutely gorgeous! Very highly recommended.

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• gillyc

  28 June 2008

  gillyc rated and commented on this recipe

  

  I can highly recommend these lovely shortcakes. They looked and tasted superb yet take very little effort to make; I will definately be making them again!

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• louisa

  01 July 2008

  louisa rated and commented on this recipe

  

  Absolutely delicious and so easy to make. I used whipped double cream instead of clotted cream so they were a bit lighter as I find clotted cream too heavy.

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Ingredients

• 350g self-raising flour , plus extra for dusting
• 100g butter , cold, cubed
• 100g caster sugar
• 1 vanilla pod , seeds scraped
• 100ml milk , warmed
• 1 egg , plus a little extra beaten egg for glazing
• squeeze lemon juice

FOR THE TOPPING

• 1 tbsp icing sugar
• 227g tub clotted cream
• 250g strawberries , tickly sliced
• strawberry jam (see 'goes well with' for recipe, or buy ready-made)

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Difficulty and servings

Make 8

Preperation and cooking times

Prep 15 mins

Cook 12 mins

Ready in 27 minutes

Ingredients

• 350g self-raising flour , plus extra for dusting
• 100g butter , cold, cubed
• 100g caster sugar
• 1 vanilla pod , seeds scraped
• 100ml milk , warmed
• 1 egg , plus a little extra beaten egg for glazing
• squeeze lemon juice

FOR THE TOPPING

• 1 tbsp icing sugar
• 227g tub clotted cream
• 250g strawberries , tickly sliced
• strawberry jam (see 'goes well with' for recipe, or buy ready-made)

Per serving

502 kcalories, protein 6g, carbohydrate 55g, fat 30 g, saturated fat 18g, fibre 2g, salt 0.82 g

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