Blackberry & Clotted Cream Shortcake

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. Sift the self-raising flour and baking powder into a large bowl, then rub in the chilled butter with your fingertips until it resembles breadcrumbs. Stir in the 100g golden caster sugar.

3. Mix the buttermilk and beaten egg together, pour into the flour mixture, and stir with a knife until a soft dough forms. Do not overwork it.

4. Gently pat the dough into a round about 20cm (8 inches) wide and 3cm (1 inch) thick on the baking sheet.

5. Bake for 18 to 20 minutes until golden brown and cooked through, with no wet dough at the center when tested with a skewer. Cool on the tray for 10 minutes.

6. While the shortcake bakes, put the blackberries in a bowl with the 3 tbsp golden caster sugar. Crush about half of them lightly with a fork and set aside to juice.

7. Split the warm or cooled shortcake horizontally with a serrated knife. Spread the bottom half with most of the clotted cream and spoon over the blackberries.

8. Top with the other half, dust generously with icing sugar, and cut into 8 slices. Serve with the remaining clotted cream on the side.