Blackberry & Clotted Cream Shortcake Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually pour in the milk and mix until the dough comes together. Be careful not to overmix.

Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Roll out the dough to about 1/2 inch thickness.

Use a round cookie cutter or glass to cut out shortcakes. Place them onto the prepared baking sheet.

Bake for 15-18 minutes, or until golden brown. Allow the shortcakes to cool completely on a wire rack.

Once the shortcakes are cool, split them in half horizontally.

Spread a generous amount of clotted cream onto the bottom half of each shortcake. Top with a handful of fresh blackberries.

Place the top half of the shortcake over the blackberries to create a sandwich.

Dust the assembled shortcakes with powdered sugar.

Serve immediately and enjoy!