- Preparation and cooking time
- Total time
- Makes 8
- 325g plain flour, plus extra for rolling out
- 1 tbsp baking powder
- 4 tbsp caster sugar
- 125g unsalted butter, diced and chilled
- 1 lemon, zested
- 1 egg, beaten
- 125ml double cream, plus 2 tbsp
RHUBARB AND CREAM FILLING
- 200g pink rhubarb, cut into 4cm lengths
- 2 tbsp caster sugar
- a splash grenadine, optional - it just adds a little colour
- 300ml double cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. To make the rhubarb filling put the rhubarb in a baking dish in a single layer. Sprinkle over the sugar and cover tightly with foil. Bake for 15 minutes until tender then add a splash of grenadine if using and leave to cool.
- STEP 2
Turn up the oven to 220C/fan 200C/gas 7. Put the flour, a pinch of salt, baking powder and 3 tbsp caster sugar into a food processor. Add the butter and lemon zest. Pulse the butter into the dry ingredients.
- STEP 3
Tip into a large bowl, add the beaten egg and 125ml double cream and, using a knife, stir until the dough comes together.
- STEP 4
Lightly flour the worksurface and roll the dough out to a thickness of about 3cm. Dip a 7cm cutter into flour and then stamp out as many shortcakes from the dough as you can. If you roll up the scraps you should get about 8.
- STEP 5
Put on a lined baking sheet, brush the tops with a little double cream and sprinkle with the remaining caster sugar. Bake for about 15 minutes or until well-risen and golden brown. Leave to cool for 10-15 minutes.
- STEP 6
Whip together the double cream, vanilla and icing sugar for the filling. Split the shortcakes in half, add a good dollop of vanilla cream, some rhubarb and put the top back on before serving.