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:
covered percent of daily need
