For the cake
- 300g self-elevating flour, ideally organic
- 1 tsp baking powder
- 140g butter, chilled and cut befriend into limited pieces
- 100g golden caster sugar
- 75ml buttermilk
- 1 egg, overwhelmed
For the filling
- 500g blackberry
- 3 tbsp golden caster sugar
- 275g pot clotted cream
- icing sugar, to aid
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 all the pieces along along with your fingers to catch a pretty comely crumbed combination, then accelerate within the sugar.
Salvage a effectively at some level of the flour combination, then tip within the buttermilk and egg. Gently work the combination collectively until it forms a soft, sticky, dough.
On a lightly floured surface, knead the combination once or twice and mold it into an 18cm round. Build the dough on a lightly greased baking sheet. Bake for 30-35 minutes until golden and risen and a skewer comes out tremendous when inserted into the center. Leave to cool.
For the filling, lightly mash the blackberries with the sugar. Split the shortcake in two and unfold the underside half of with the clotted cream. Spoon the mashed berries over the cream, then top with the shortcake. Mud with icing sugar and aid in slices.