Blueberry cardamom shortcakes

Step 1

Preheat the oven to 200ºC, gas mark 6. Line a baking tray with baking parchment. Put the blueberries, sugar, lemon zest and juice in a small saucepan. Heat gently, stirring occasionally until the blueberries are soft and syrupy. Remove from the heat and set aside to cool.

Step 2

For the shortcakes, put the flour, sugar, baking powder, cardamom and ¼ tsp salt into a large bowl. Add the butter and, using your fingertips, rub it into the flour until you have a coarse mixture with a few visible lumps of butter.

Step 3

Make a well in the centre and pour in 200ml cream. Use a table knife to stir it together, until the mix begins to clump together. If it still looks quite dry, add the milk.

Step 4

Turn the dough out onto a lightly floured surface and pat into a rough rectangle, about 2cm thick. Fold both ends into the centre, turn it 90 degrees and, using a rolling pin, roll it gently into a rectangle, approximately 20 x 12cm. Cut the dough into 6 equal squares and place them on the baking tray, leaving a bit of space between them.

Step 5

Brush the tops sparingly with cream and sprinkle over the demerara sugar. Bake for 15-18 minutes, until well risen and golden. Let them cool on a wire rack.

Step 6

In a separate bowl, whip the remaining cream, icing sugar and vanilla until you form soft peaks. Break the shortcakes in ½, then top with a dollop of cream and a spoonful of the warmed blueberries. Dust with a little icing sugar to serve, if liked.