3 cups (1 lb) 450 g self-raising flour
1/2 x 5 ml spoon salt
125 g (4 1/2 oz) butter, cut into cubes
zest of 1 orange
3 1/2 tbsp (40 g) caster sugar (superfine granulated)
1 1/4 cup (284 ml) carton buttermilk
2 tbsp milk (for brushing over)
200 ml tub creme fraiche
125 g fresh blueberries
125 g fresh raspberries
2 tbsp icing sugar (confectioners sugar)
1/2 x 5 ml spoon salt
125 g (4 1/2 oz) butter, cut into cubes
zest of 1 orange
3 1/2 tbsp (40 g) caster sugar (superfine granulated)
1 1/4 cup (284 ml) carton buttermilk
2 tbsp milk (for brushing over)
200 ml tub creme fraiche
125 g fresh blueberries
125 g fresh raspberries
2 tbsp icing sugar (confectioners sugar)
method
1. Preheat the oven to 220°C, 425°F, gas mark 7.
2. Sieve the flour and salt, add the cubes of butter and rub into the flour until it resembles breadcrumbs.
3. Stir in the zest of orange and sugar. Make a well in the centre of the mixture and pour in the buttermilk, mix to form a dough. Knead on a floured surface until a smooth dough is formed.
4. Roll out into a circle of approximately 2 cm deep and using a 5 cm cutter, cut out 9 circles.
5. Place the shortcakes on a baking tray, brush over with a little milk and bake in the oven for 10-15 minutes.
6. Place on a rack to cool. Split in half and spread each half with creme fraiche, top with a few raspberries and blueberries and dust with icing sugar.
2. Sieve the flour and salt, add the cubes of butter and rub into the flour until it resembles breadcrumbs.
3. Stir in the zest of orange and sugar. Make a well in the centre of the mixture and pour in the buttermilk, mix to form a dough. Knead on a floured surface until a smooth dough is formed.
4. Roll out into a circle of approximately 2 cm deep and using a 5 cm cutter, cut out 9 circles.
5. Place the shortcakes on a baking tray, brush over with a little milk and bake in the oven for 10-15 minutes.
6. Place on a rack to cool. Split in half and spread each half with creme fraiche, top with a few raspberries and blueberries and dust with icing sugar.
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