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For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.

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Place the dough on the baking tray, then gently press down on it with a fork to make an indent. You should now have a circle with a diameter of approximately 4cm. Repeat until all the dough is used.