Heat another baking sheet in the oven while you’re baking scones or pastry, then slide the loaded baking sheet on top of it. The extra heat
helps to speed up the cooking, boosts
any rise and gives a good crispy base.
Make it creamy
FRUIT FOOL SHORTCAKE Cool the shortcake on a
wire rack, then split across the middle. Lightly whip
a 142ml carton double cream and fold into ½ pot
cold custard. Sandwich together with the creamy
custard and fruit. Dust with icing sugar to serve.
Heat oven to 220C/fan 200/gas 7. Make up the scone mix according to pack instructions, then press out into a circle approx 20cm across on a lightly floured baking sheet. Make the edge a little thicker than the middle. Bake for 10 mins until risen
and light golden. Meanwhile, put the fruit and sugar in a shallow baking dish and microwave on High for 5 mins until hot, but the berries are still holding their shape. Heat the custard according to pack instructions.
Spoon a layer of the custard onto the scone base, then top with the drained fruit. Serve with the rest of the custard.