Summer Berry Shortcakes
These little shortcakes are very like a scone mix but using an American shortcake recipe. They are best eaten on the day but can be gently warmed if you have any left.
325g plain flour
1tbsp baking powder
4tbsp caster sugar
125g unsalted butter chilled
1 large egg
125ml single cream
1 tbsp milk
Berry jam of choice
Whipped cream, clotted cream or mascarpone
Fresh strawberries, raspberries or blueberries
Preheat the oven to 190C and line a flat baking tray with baking parchment. Mix the flour, baking powder, salt and 3tbsp of caster sugar in a large mixing bowl. Cut the chilled butter into tiny pieces and add to the dry ingredients. Using your fingertips rub the butter into the flour mix, until the mixture resembles fine bread crumbs. Mix the egg and cream together, using a fork. Pour into the flour mixture, a little at a time, mixing with the fork until you have soft dough. Turn the dough onto a floured work surface and roll to a thickness of about 2cm. Using a 2cm cutter, cut out rounds and place on the lined baking tray, re-rolling scraps , you should get about 6. Brush the tops with the milk and sprinkle with the remaining sugar. Bake for 10-15 minutes or until golden brown.
Cool on a wire rack and when cooled, cut in half, spread with chosen jam, top with your choice of cream and berries. Dust with icing sugar to serve.