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1
To prepare shortcakes, heat oven to 400 degrees.
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2
Oil bottom of each cup in a 12-cup muffin pan.
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3
In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar.
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4
Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand.
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5
In a separate bowl, whisk together egg, sour cream, vanilla and honey.
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6
Add to flour mixture, and stir until thoroughly blended.
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7
Put a scant 1/4 cup dough into each muffin cup.
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8
(Do not use muffin papers.)
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9
Bake until risen and firm on top, 15 to 20 minutes.
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10
Remove from heat, and allow to cool.
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11
Then remove from pan, and cool completely.
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12
Place 6 shortcakes in an airtight freezer bag, and freeze for another use.
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13
To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft.
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14
Add 1/2 cup raspberries to cream, mashing them roughly with a fork.
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15
Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half.
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16
Add a portion of whole raspberries, and put the top back on at an angle.
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17
Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.
