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Wholemeal shortcakes with very berry sauce

by MAP Group

Makes 10 short cakes

 

Ingredients

Shortcakes

  • 225g Wholemeal flour
  • 100g Self raising flour
  • 3g Salt
  • 25g Baking powder
  • 50g Caster sugar
  • 125g Unsalted butter or margarine, frozen in pieces
  • 1 Large free range egg, beaten
  • 125ml Milk
  • 1 free range egg + 50ml organic milk to brush the tops (optional- enough to do at least 2 batches)

Very berry sauce

  • 500g frozen berries, defrosted, any kind (except cranberries)
  • Sugar if the berries are very tart, or to taste

Mash the berries with the sugar, if using. Serve with the shortcakes to increase fruit portion using cheaper frozen berries instead of fresh.

Creamy yogurt filling

  • 100ml double cream whipped, folded into 100g natural yogurt

Fresh berries

  • 500g fresh strawberries, raspberries or other fruit in season, green leaves removed, and cut into pieces if large

Method

  1. Preheat oven to 220c.
  2. Sift flour, salt and baking powder into a bowl, add sugar and mix (tip in the bran left in the sieve).
  3. Grate the frozen fat into the dry ingredients and use your hands (or the paddle of a mixer) to rub the fat into the flour as if making a crumble.
  4. Beat the egg with the milk and pour slowly into the bowl to make the crumble come together. You may not need all the liquid, just enough to make a soft dough.
  5. Flour the work surface and gently roll out dough to 2cm thick. Use a 5cm/2” cookie cutter to cut out rounds. Or, without a cookie cutter, shape dough into a rectangle, cut into two strips horizontally, and then cut each strip with a knife into triangles. Re-roll scraps and shape. Alternatively, you can roll the dough into two 1cm thick sheets and bake as whole cakes.
  6. Place scones onto baking trays lined with paper, leaving a 2cm gap between each. Brush with egg/milk mix if using. Bake for 10-15 minutes till golden brown. Remove from oven and cool.
  7. Split scones in the middle, and fill with yogurt cream, berry sauce and fruit (see below) or if using whole cakes, spread one with the yogurt cream, top with the mashed berries and fresh berries, and then the second scone. Cut into portions.

 

Tips and variations

  • Use mashed frozen berries as they are available throughout the season. Supplement with whatever berry or other fresh fruit is available at a good price.
  • Try blackberry and apple shortcake in the autumn using frozen (or wild!) blackberries, and home made apple puree. Frozen blackberries keep their shape quite well when defrosted (better than strawberries or raspberries, which are best mashed).
  • Try mashed or pureed tinned apricots or peaches (no extra sugar) with fresh sliced banana at any time.

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