Sift flour into bowl, rub in cold chopped butter, mix in sifted icing sugar, egg yolk and 2 tbsp of the cream; mix to a soft dough. Knead lightly until smooth, cover, refrigerate 30 minutes.

Divide mixture evenly into 8; roll out each piece to 8cm circle. Pinch a decorative edge with floured fingers. Place shortcakes on lightly greased oven trays; bake them in a moderate oven 20 minutes or until pale golden brown.

Beat remaining cream until soft peaks form, stir in Grand Marnier and orange rind. Top shortcakes with cream then fruit of your choice.