Blackberry & clotted cream shortcake

Blackberry & clotted cream shortcake

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(19 ratings)

Prep: 15 mins Cook: 20 mins


Cuts into 8 slices
A classic teatime treat made using ingredients that are proud to be British

Nutrition and extra info

Nutrition: per serving

  • kcal743
  • fat49g
  • saturates30g
  • carbs72g
  • sugars17g
  • fibre4g
  • protein8g
  • salt1.47g
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    For the cake

    • 300g self-raising flour, preferably organic
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 140g butter, chilled and cut into small pieces



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g golden caster sugar
    • 75ml buttermilk
    • 1 egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 500g blackberry



      A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

    • 3 tbsp golden caster sugar
    • 275g pot clotted cream
    • icing sugar, to serve


    1. Heat the oven to 190C/fan 170C/gas 5. Tip the flour into a mixing bowl with baking powder and a pinch of salt. Add the butter, rub everything together with your fingers to make a reasonably fine crumbed mixture, then stir in the sugar.

    2. Make a well in the middle of the flour mixture, then tip in the buttermilk and egg. Gently work the mixture together until it forms a soft, sticky, dough.

    3. On a lightly floured surface, knead the mixture a couple of times and mould it into an 18cm round. Put the dough on a lightly greased baking sheet. Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.

    4. For the filling, lightly mash the blackberries with the sugar. Split the shortcake in two and spread the bottom half with the clotted cream. Spoon the mashed berries over the cream, then top with the shortcake. Dust with icing sugar and serve in slices.

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    Comments, questions and tips

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    6th Aug, 2010
    Absolutely gorgeous! I used strawberries, blueberries and blackberries in one half that was eaten straight away and then froze the other half (probably for tomorrow!). Loved it.
    jul34es's picture
    22nd Apr, 2010
    i made this yesterday and it was so yummy and easy to make,like a huge scone with plenty of cream.
    31st Aug, 2009
    Easy to make and went down very well at a party.
    15th Aug, 2009
    Made this using blackberries from my garden. Absolutely delicious. I grated the zest from 1 lemon into the dough mixture. I used whipped double cream with a couple of spoonfuls of lemon curd mixed through. Find the lemony taste goes really well with the blackberries.
    4th Aug, 2009
    An easy recipe with yummy results. I have made it several times using different sorts of fruit including sweetened,cooked Bramley apples when I have added cinamon to the dough. I usually use thick natural greek yoghurt instead of the cream.
    25th Jul, 2009
    This was a delicious, gone really quickly, I made it with some fake marscapone, some raspberry jam, and some raspberries and strawberries as the filling.
    19th Jul, 2009
    Made this for a family party it went down a storm. Next time I will try using different fruit for a change.
    17th Nov, 2008
    The first time that I made it I accidentally left out the sugar but ate it buttered with cheese and it was delicious. Remembered the sugar the next time and it made a lovely dessert with the blackberries and clotted cream. Thank you Barney
    22nd Aug, 2008
    I have made this several times and it has become a family favourite. Easy to make and has alovely combination of textures.
    24th Feb, 2008
    Thia is a tasty sweet, I have made this a few times. All the ingredients are store cupboard. very easy to make.


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