Classic treat with a wholesome update
Spelt Clotted Cream Shortcakes are buttery, crumbly, and full of flavour. Using wholegrain spelt flour adds a nutty depth, while clotted cream gives them a soft, rich texture. These are perfect for pairing with fresh berries and jam.
Simple to make, hard to resist
The dough comes together in minutes and needs no chilling. You can bake them fresh in under 20 minutes with just a bowl and baking tray. Serve with whipped cream, strawberries, or simply as they are
Spelt Clotted Cream Shortcakes
Description
Soft, crumbly shortcakes made with clotted cream and wholegrain spelt flour. Naturally rich and ready in under 35 minutes.
Ingredients
250 g, Wholegrain Spelt Flour
For brushing (optional):
Instructions
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Preheat Oven: Heat oven to 200°C (fan 180°C). Line a baking tray with parchment.
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Mix Dry Ingredients: In a bowl, combine flour, baking powder, salt, and sugar.
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Add Butter: Rub in cold butter with your fingertips until it resembles breadcrumbs.
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Add Clotted Cream: Stir in clotted cream until combined.
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Add Buttermilk: Pour in buttermilk and vanilla. Mix gently into a soft dough. Do not overmix.
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Shape Dough: Tip onto a floured surface. Pat into a 2.5 cm thick round. Cut into 8 wedges or rounds.
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Top and Bake: Place on tray. Brush with milk and sprinkle sugar if using. Bake for 18 minutes until golden.
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Cool and Serve: Let cool slightly. Serve warm or room temperature.
Nutrition Facts
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 25mg9%
- Sodium 190mg8%
- Potassium 160mg5%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store in an airtight container for 1–2 days.
Best served slightly warm with cream or fruit.
Freeze and reheat for 5–7 minutes in the oven before serving.
