Today I want to show you how to turn a plain scone
into a really pretty treat that looks fancy but is so easy!
I used King Arthur Flour's recipe for Cream Tea Scones,
baked them in a mini bunt pan, and filled them with
Blackberry Whipped Cream!
I have a passion for "pretty baking" and am always trying
to turn my baked goods into little works of art for the
Tea Table! I was really happy with how these turned
The baking pan that I used can be found here or you can use
your muffin pan. You won't get the design at the top
but it will still be pretty!
I rolled out my dough to 3/4" then using my large cookie
scoop (1 3/4" wide) as a cookie cutter I punched out 12 circles,
re-rolled the dough and got 4 more, 16 total. (You can use a
cookie cutter instead.) Then I pressed the circles into my lightly
greased pan that had been sprinkled with some sparkling sugar.
(The sugar is optional)
The filling is easy peasy and goes together in 1-2-3! Carefully
slice scones in half and place on a baking sheet. Whip ingredients
together and spoon or pipe onto bottom halves, then replace top
halves. Pipe or spoon a bit more of the filling onto the top
halves and decorate each with a blackberry!
These are the perfect scones for an early summer tea party
and look so pretty served on some lovely vintage plates!
BLACKBERRY CREAM TEA SCONES
3 cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 to 1/3 cup granulated sugar, to taste
1 teaspoon vanilla extract
1 1/3 to 1 1/2 cups heavy or whipping cream
coarse white sparkling sugar
1 cup heavy whipping cream
1 tablespoon powdered sugar
1/4 cup seedless blackberry jam
Preheat oven to 425 degrees F.
Lightly grease bundt/muffin pan and sprinkle each cavity
with coarse white sugar if desired.
Whisk together the flour, baking powder, salt, and sugar.
Sprinkle the vanilla over the dry ingredients, then drizzle
in the cream, tossing and stirring gently all the while and
adding just enough to make a cohesive dough. There
shouldn't be any dry flour in the bottom of the bowl, but
the dough shouldn't be particularly sticky, either.
On a lightly floured work surface, roll out dough to
Using a large cookie scoop like you would a cookie
cutter, punch out circles of dough and place into
prepared bundt pan. Press gently into each cup.
For best rising, place the pan of scones into the
freezer for 15 minutes. Bake the chilled scones for
14-15 minutes until they are starting to brown.
Remove scones from oven and let cool in pan for
5 minutes, then remove to a cooling rack. Makes
While the scones are cooling prepare the filling:
Into a chilled bowl with chilled beaters place heavy
cream and powdered sugar and beat until you get stiff
peaks. On slowest setting, beat in blackberry jam just
until combined. Place filling in a large piping bag fitted
with a star tip.
Slice cooled scones in half, pipe desired amount of
filling on bottom half, replace top half, pipe a pretty
swirl of filling on top and garnish with a blackberry.
Place these on the tea table and prepare for
ooooohs and aaaahs!
So yummy and delicious!! Enjoy!!
Today I'm linking with Bernideen's Tea in the Garden.