Honeypone Blueberry Shortcakes

I love these old-fashioned-style shortcakes and was so pleased when I got them to cook nicely on the barbecue. I’ve used blueberries, but you can use any soft berries, such as strawberries or raspberries. Go on Honeypone, get cooking ...

Serves 8

400 g (14 oz) self-raising flour

½ teaspoon salt

100 g (4 oz) caster sugar

125 g (4 ½ oz) butter

2 eggs

5 tablespoons milk

For the filling

1 x 250 g (9 oz) carton mascarpone cheese

2 tablespoons clear honey

250 g (9 oz) blueberries

icing sugar for dusting

Sift the flour into a large bowl and add the salt and sugar. Rub in the butter until the mixture resembles breadcrumbs. Make a well in the centre. Beat together the eggs and milk and pour into the well; bring together to make a very soft dough.

Place a griddle or sturdy baking sheet on the barbecue over medium-hot coals or on the stove top and dust lightly with flour. If it burns instantly, it’s too hot.

Shape the dough into 8 even rounds and cook them 4 at a time, spaced well apart on the griddle because they will spread as they rise. Cook for 8 minutes on each side until risen and golden brown. Transfer to a wire rack to cool.

Meanwhile, make the filling: mix together the mascarpone and honey until well blended. Split open the shortcakes horizontally and spread the honey mascarpone over the bottom half. Scatter over the blueberries and replace the lid. Dust with icing sugar and serve.