For the cream, beat whipped cream and crème fraîche with a mixer. (Can be made up to 6 hours in advance.
Set aside to cool, covered, and beat repeatedly before using.)
For the berries, mash a quarter of the blueberries in a baking bowl with a fork. Mix the sugar, liqueur and juice of one lemon with them, then mix in the remaining berries. Leave to infuse for at least 2-4 hours, stirring occasionally.
Preheat the oven to 175 °C for the cookies. Line a baking sheet with parchment paper.
Mix sugar, baking powder, flour, baking soda and salt in a baking bowl. Add the butter and grate it into the flour with your fingertips until it reaches a semolina-like consistency. Add half of the buttermilk and mix until moist clumps form. If the amount is too dry, gradually add more buttermilk. Press dough together to form a ball.
Press dough scraps together again and cut again.
Place cookies on prepared baking sheet, brush with whipped cream and sprinkle generously with brown sugar. Bake in the heated oven for about 20 minutes until the surface is golden brown (test with a stick, height just under 2 cm). Cool on a broiler for about half an hour.
Can be prepared up to 3 hours in advance, stand at room temperature.
Cut 8 cookies horizontally, place bottoms on plates.
Put a big dollop of cream on the cookies form, spread the berries on them evenly.
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