Raspberry and Blueberry Shortcakes
From Sainsbury'sLight buttermilk scones, filled with crème fraîche, raspberries and blueberries.
Serves: 10
Preparation time: 10 Minutes
Cooking time: 15 Minutes
Ingredients
450g self-raising flour
125g butter, cut into cubes
Zest of 1 orange
40g caster sugar
284ml carton buttermilk
2 tablespoons milk (for brushing over)
200ml tub crème fraîche
125g pack fresh blueberries
125g pack fresh raspberries
2 tablespoons icing sugar
Method
Preheat the oven to 220°C, fan 210°C, gas 7.
Sieve the flour, add the cubes of butter and rub into the flour until it resembles breadcrumbs.
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.
Roll out into a circle of approximately 2cm deep and using a 5cm cutter, cut out 10 circles.
Place the shortcakes on a baking tray, brush over with a little milk and bake in the oven for 10-15 minutes.
Place on a rack to cool. Split in half and spread each half with crème frâiche, top with a few raspberries and blueberries and dust with icing sugar.
