For the shortcakes
300g plain flour
2 1/2 teaspoons
baking powder
1/2 teaspoon Maldon
salt and freshly ground black pepper
1-2 tablespoons
caster sugar
50g butter, chilled
180-200ml milk
For the filling
500-600g fresh
ripe Scottish strawberries
300-450ml double
cream
3 tablespoons
icing sugar
extra icing sugar
for dredging
a few mint leaves.
Sift the flour
into a bowl with the baking powder, salt and sugar.
Rub in the butter
and pour in the milk.
Mix to a soft dough
with a knife then turn out onto
a floured work surface
knead lightly into a ball.
Divide the ball
in two.
Roll each ball out directly onto two baking sheets, into equal
circles about 6mm thick.
Make each circle into 8 equal wedges
brush with
a little milk
bake in the oven for 10-12 minutes, until risen and golden.
Slide onto a cooling rack to cool.
Slice half the
strawberries and keep the others whole, saving 8 good ones for the decoration.
Whisk the cream
with the icing sugar
Fold in the sliced berries.
Set one shortcake
disk on a serving plate
Cover with strawberries and cream, save a few tablespoons of cream for the top.
Press
in the whole strawberries (except for the ones to go on top)
Cover
with the remaining shortcake disk.
Sift the icing
sugar over the top
Put a small blob of cream on each wedge
Add a mint leaf and a strawberry into each.