Blackberry & clotted cream shortcake

Blackberry & clotted cream shortcake might be a good recipe to expand your dessert recipe box. This lacto ovo vegetarian recipe serves 8 and costs $1.28 per serving. One portion of this dish contains about 7g of protein, 38g of fat, and a total of 572 calories. 203 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up blackberry, buttermilk, golden brown sugar, and a few other things to make it today. It is brought to you by BBC Good Food. With a spoonacular score of 34%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Clotted cream & stem ginger ice cream, Clotted cream splits, and The Old Fashioned Way: Clotted Cream and Scones.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

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

Equipment:

oven

mixing bowl

baking sheet

skewers

Cooking instruction summary:

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. 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. 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. 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.

 

Step by step:


1. Heat the oven to 190C/fan 170C/gas

2. Tip the flour into a mixing bowl with baking powder and a pinch of salt.

3. Add the butter, rub everything together with your fingers to make a reasonably fine crumbed mixture, then stir in the sugar.

4. 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.

5. On a lightly floured surface, knead the mixture a couple of times and mould it into an 18cm round.

6. Put the dough on a lightly greased baking sheet.

7. Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.

8. 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.


Nutrition Information:

Quickview
572k Calories
7g Protein
37g Total Fat
52g Carbs
3% Health Score
Limit These
Calories
572k
29%

Fat
37g
58%

  Saturated Fat
23g
144%

Carbohydrates
52g
17%

  Sugar
21g
24%

Cholesterol
114mg
38%

Sodium
149mg
6%

Get Enough Of These
Protein
7g
14%

Manganese
0.72mg
36%

Selenium
17µg
25%

Fiber
4g
17%

Vitamin C
13mg
16%

Vitamin A
754IU
15%

Phosphorus
137mg
14%

Vitamin K
13µg
13%

Vitamin E
1mg
12%

Calcium
102mg
10%

Copper
0.19mg
9%

Potassium
278mg
8%

Folate
31µg
8%

Magnesium
27mg
7%

Iron
1mg
6%

Zinc
0.78mg
5%

Vitamin B2
0.09mg
5%

Vitamin B5
0.5mg
5%

Vitamin B3
0.82mg
4%

Vitamin D
0.61µg
4%

Vitamin B1
0.05mg
3%

Vitamin B6
0.05mg
3%

Vitamin B12
0.12µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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