Crisp raspberry shortcakes

300g (11oz) plain flour

2tbsp baking powder

½tsp salt

50g (2oz) caster sugar, plus extra for dredging

1tsp finely chopped fresh rosemary or thyme leaves, or whole lavender flowers

300ml (½pt) double cream

2-4tbsp milk, plus a little extra for brushing

Flour, for dusting

Sugar, for dusting

To serve

Whipped cream

Raspberries

These shortcakes are like traditional scones, but slightly sweeter and quick to make

In short	Serves: 4 people Course: Desserts, Baking - bread, biscuits, cakes
Nutrition (per portion)	690 calories 42g fat (25g saturates)

Method

1 Preheat the oven to 200ºC/180ºC fan/Gas 6.

2 Mix the dry ingredients and the herbs together in a bowl. Add the cream and enough milk to form a stiff dough.

3 Tip on to a lightly floured board and pat or roll to a thickness of about 2.5cm (1in). Cut into 8cm (3¼in) circles and place on a floured baking sheet. Brush the tops with a little extra milk and dust liberally with sugar.

4 Bake in the preheated oven for 10-12 minutes until well risen and light brown. Allow to cool on a rack. Split open the shortcakes and fill with whipped cream and raspberries and serve.