Prepare to be transported to the rolling countryside of England with a dessert that's about to become your new obsession! These Blackberry and Clotted Cream Shortcakes are not just a recipe—they're a culinary experience that will make your taste buds dance with delight. Imagine biting into a buttery, golden shortcake that's crisp on the outside, tender on the inside, topped with luxurious clotted cream and bursting fresh blackberries. This isn't just a dessert; it's a slice of British culinary heaven that will elevate your baking skills and impress everyone at your table.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 2 cups fresh blackberries
- 1 cup clotted cream
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Gradually pour in the heavy cream, stirring gently with a fork until the dough just comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Using a 3-inch round cutter, cut out shortcake rounds and place them on the prepared baking sheet, leaving space between each.
- Brush the tops of the shortcakes with a little extra heavy cream and sprinkle with additional sugar if desired.
- Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown and risen.
- Remove from the oven and let cool on a wire rack for 10 minutes.
- While the shortcakes are cooling, gently wash and pat dry the fresh blackberries.
- To assemble, slice each shortcake horizontally. Spread a generous layer of clotted cream on the bottom half.
- Top the clotted cream with a handful of fresh blackberries.
- Place the top half of the shortcake over the berries, and optionally add an extra dollop of clotted cream and a few more blackberries on top.
- Serve immediately, allowing the warm shortcakes to contrast with the cool cream and fresh berries.
Tips
- Keep your butter ice-cold: The secret to flaky shortcakes is using cold butter that hasn't melted. Work quickly and keep your ingredients chilled.
- Don't overwork the dough: Mix just until the ingredients come together. Overworking will make your shortcakes tough instead of tender.
- Use fresh blackberries: For the most vibrant flavor, choose ripe, plump blackberries at the peak of their season.
- Invest in good clotted cream: Authentic British clotted cream makes a huge difference in the final taste and texture.
- Serve immediately: These shortcakes are best enjoyed warm, with the cream slightly melting and the berries at room temperature.Pro tip: If you can't find clotted cream, you can substitute with mascarpone or a thick whipped cream for a similar luxurious effect.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 7g
Fat: 36g
Saturated Fat: 22g
Cholesterol: 110mg
