8 x 75 g scoops (600 g in total) Carte D'or Eton mess ice cream
Pre-Heat Oven To 220c/200c.
Sift dry ingredients into a bowl. Add the butter to the flour and rub in, to the point you still have pieces of butter visible.
Add the cream, the lemon zest and the juice and roughly bring the dough together.
Place the dough onto a floured surface and knead very gently. Roll out to 2 to 2 ½cm thick and, using an 8cm floured fluted cutter, cut out 8 shortcakes. Brush the tops with the extra cream and bake for 10 minutes.
Turn tray around and place on a lower shelf if browning too much and continue cooking for another 2-4 minutes. Cool on a rack. Shortcakes may be eaten lukewarm or at room temperature.
To serve, cut the shortcakes in half. Place a scoop of ice cream on the bases and place another shortcake as a lid. Add strawberries and lemon peel as topping, if desired.