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1
In a large bowl combine the berries, 3/4 cup of the sugar, water, and 1 teaspoon of the orange zest in a large bowl.
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2
Stir well to combine.
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3
Cover with plastic wrap and refrigerate until the berries have softened and given up their juices and mixture is chilled, about 1 hour.
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4
Position rack in center of oven and preheat the oven to 475 degrees F.
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5
Sift the self-rising flour, cake flour, 1 tablespoon of the sugar, baking powder, salt, and baking soda into a medium mixing bowl.
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6
Add the butter and remaining orange zest to the flour mixture and, using your fingers or a pastry cutter, work the cold butter into the flour until there are no butter pieces larger than a pea.
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7
Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough.
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8
Do not overmix!
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9
Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour.
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10
Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.
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11
Using a 3-inch round cutter dipped in flour, cut the dough into circles.
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12
Be sure to press straight downward when cutting the dough a twisting motion will prevent the dough from rising.
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13
You will need to re-form the scraps of dough in order to make 8 shortcakes.
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14
Do this by gathering the scrap pieces together and pressing to re-form into a 1/2-inch thick disk, then cut as many additional shortcakes as possible from the re-formed dough.
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15
Place the shortcakes on a small baking sheet and use a pastry brush to brush the tops with the melted butter.
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16
Sprinkle the tops of the shortcakes with the remaining tablespoon of sugar and bake in the oven for 10 to 12 minutes, or until golden brown.
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17
Remove the shortcakes from the oven and transfer to a wire rack to cool.
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18
The shortcakes can be served warm or at room temperature.
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19
To assemble the shortcakes: Using a knife or fork, split the shortcakes in half horizontally and place the bottom halves on each of 8 plates.
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20
Divide the berries evenly among the bottom halves and top each serving with a dollop of whipped cream.
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21
Lean a shortcake top against each bottom and serve, garnished with a sprig of mint.
