This is not shortcake in the Scottish sense but more the American variety which is really like a sponge cake that soaks up all the juices from the berries. Good and gooey, a delight to all children and grown-ups alike.
Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar. Add the beaten egg and milk to make a scone-like dough. Divide dough in two and gently shape each half to fit into greased
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