Name: Blackberry & clotted cream shortcake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Cuts into 8 slices
Cuisine: British
Ingredients: 300g self-raising flour preferably organic; 1 tsp baking powder; 140g butter chilled and cut into small pieces; 100g golden caster sugar; 75ml buttermilk; 1 egg beaten; 500g blackberry; 3 tbsp golden caster sugar; 275g pot clotted cream; icing sugar to serve

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Blackberry & clotted cream shortcake

Blackberry & clotted cream shortcake

Barney Desmazery

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Cuts into 8 slices

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.7 out of 5.25 ratingsRate

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A classic teatime treat made using ingredients that are proud to be British

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Warm mackerel & beetroot salad

A star rating of 4.7 out of 5.71 ratings

Ingredients

Nutrition

Units:

MetricUS

For the cake

300g self-raising flour

preferably organic
1 tsp baking powder
140g butter

chilled and cut into small pieces
100g golden caster sugar
75ml buttermilk
1 egg

beaten

For the filling

500g blackberry
3 tbsp golden caster sugar
275g pot clotted cream
icing sugar

to serve

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Nutrition: per serving

kcal743
fat49g
saturates30g
carbs72g
sugars17g
fibre4g
protein8g
salt1.47g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2005

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A star rating of 4.7 out of 5.25 ratings

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