Lemon Shortcakes

Lemon Shortcakes

Serves 8


800g mixed berries

120g sugar

300g flour

½ tsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

130g cold Connacht Gold Creamery Butter, cut into pieces

100ml Connacht Gold Fresh Milk, plus extra to brush

Zest and juice of 1 lemon

240ml Connacht Gold Fresh Cream


1 Toss the berries with half of the sugar. Cover and refrigerate until needed.

2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Sift the flour, baking powder, bicarbonate of soda, salt and remaining sugar into a bowl.

3 Add the butter and crumble it into the mixture with your fingers until it resembles coarse crumbs.

4 Whisk the milk, lemon zest and lemon juice in a small bowl, then stir into the flour mixture just until moistened.

5 Turn the dough out onto a floured surface and pat into a 3cm-thick round. Use a cookie cutter to cut out rounds from the dough. Place onto a baking sheet and brush the tops with milk. Bake for 11-14 minutes until golden brown.

6 Whip the cream until soft peaks form. Place a scone into a shallow bowl and top with some whipped cream and the berries to serve.

Make something tasty with Connacht Gold

Connacht Gold on TV

Connacht Gold Half the Fat Butter Bake your best with Connacht Gold

Our History

Connacht Gold has a strong social history in the West of Ireland.

Learn more about our story