Cream Tea Scones with Blackberry Whipped Cream

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 

out!

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

For 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

For Filling:

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

3/4" thickness.

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

16 scones.

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!!

Lemon Bunny Scones for Spring

I'm so excited to share with you today some adorable and

delicious Lemon Bunny Scones! I wanted to try a new scone 

recipe and this one is my current favorite!! I love the bunny shapes 

and the pretty pastel colors - perfect for Spring Teas & Brunches! 

The scones are delicious & light, but what I loved was that they 

maintained their shape while baking so now I can use my cookie 

cutters and know that my scones will still be beautiful after baking!

First, I rolled my dough out to 1/2". Then I cut out 10

bunny shapes. There was a good deal of dough left but not 

enough to get but 2-3 more bunny shapes, so I decided to

make bunny tails!

I just rolled the dough out again and cut out 12 small circles

to be the "bunny tails." 

The directions said to bake them for 13-15 minutes. My oven 

took 10 minutes. Then I let them cool completely and dipped

the tops of the scones in a simple lemon juice/powdered sugar

glaze. I made the glaze in two colors - pink and yellow.

I didn't realize how quickly this type of icing can harden and

my sprinkles almost didn't stick so my advice is to dip the

shapes one at a time and use your sprinkles immediately.

For the bunny shapes I used Micro Mix Sprinkles from

Wilton. I loved these sprinkles with their pastel colors

and Springtime shapes. For the bunny tails I used some

shredded unsweetened coconut from Bob's Red Mill.

Lemon Bunny Scones

adapted from here

Ingredients:

2 cups AP flour

1 tbsp baking powder

1/2 tsp salt

3 tbsp sugar

zest of 2 lemons

4 oz (1 stick) cold unsalted butter cut into small pieces

1 tsp vanilla extract

3/4 to 1 cup heavy cream

For Glaze: 

juice of 2 lemons

powdered sugar 

pink & yellow food coloring

pastel sprinkles

shredded unsweetened coconut

In a food processor put the first 4 ingredients in and pulse

a couple of times. Add zest and pulse. Add butter and pulse

until the butter is the size of "peas." Pour most of the cream

in and pulse. Keep adding small amounts of cream until the

dough comes together.

Dump mixture onto a lightly floured surface and knead until

smooth enough to roll out. Roll out to 1/2" and cut out your

shapes. Place shapes on a baking sheet about 1/2" apart

and place in the fridge for 15 minutes. This will help the

scones maintain their shape. Preheat oven to 425F.

Bake 10-15 minutes, depending on your oven.

While scones are cooling make a glaze by mixing

  powdered sugar and lemon juice until thick enough 

to spread, then add food coloring.  Carefully dip tops 

of scones in glaze, then immediately sprinkle with 

sprinkles or coconut.

So cute - don't you think?!

I'm joining Rose Chintz Cottage today for Tea Time Tuesday! 

Stop by for some cute Teatime ideas!

This is a really wonderful scone recipe! So light & scrumptious!!

Hope you give it a try!!

Shabby Lemon Scones for a Pretty Cream Tea

Please join me today for a lovely Cream Tea with some yummy

Lemon Cream Scones! This is one of my favorite scone recipes

and it was so much fun decorating them in shabby colors!

I was just going to serve the Pink Whipped Cream on the side,
but decided to go ahead and slice the scones in half and fill
with the cream! I topped the whipped cream with homemade 
sprinkles! So pretty! The scones are so simple to make!

Just let them cool, then decorate & serve with pink

whipped cream!

LEMON CREAM SCONES

2 cups AP flour

1 tbsp baking powder

1/4 tsp salt

1/4 cup sugar

2 tsp poppy seeds

2 tsp lemon peel

1/3 cup cold butter, cut in small pieces

1 cup heavy cream

5 1/4 cups confectioners' sugar

8 tbsp milk

pink & teal food coloring

assorted royal icing flowers

1 cup heavy cream

1/4 cup sugar (or to taste)

pink food coloring

For Scones:

Combine first 6 ingredients; cut in butter with a pastry

blender or rub with your hands until crumbly.

Add heavy cream; stirring just until moistened.

Turn out onto a lightly floured surface; knead until

dough comes together. Roll out to an 8" circle. Cut out

rounds of dough using a small round pastry cutter. 

(Scraps can be re-rolled) Bake in 400 degree oven

for 15 minutes or until lightly browned. Cool on rack.

For Icing:

Combine confectioners' sugar & milk and stir until smooth.

Divide icing into 2 bowls. Tint one pink and one teal.

Dip tops of scones into desired color, letting excess icing

drip off before sitting on a lined baking sheet. Place one

royal icing flower on top of scone before icing dries.

For Whipped Cream:

Beat heavy cream (whipping cream) with sugar

until firm peaks. Add desired food coloring

and combine.

I made my own sprinkles so they would match the colors of my 

scones. If you've never made your own sprinkles, it couldn't be

 easier! Just place the desired amount of white sprinkles into a zip 

lock bag, add a drop of food coloring and shake to combine!!

These were so delicious! Not too sweet!

Hope you enjoyed my Shabby Tea! Come again soon!! xo

Tiny Heart Shortcakes with Strawberries

I just made some cute little scones for Tea! The recipe came from a 

cookbook in my collection called HORS D'OEUVRES by 

Eric Treuille & Victoria Blashford-Snell.

These little two bite cream scones are topped with sweetened whipped cream 

and a strawberry half.  So yummy and the perfect size for Tea! I 

added a bit of pink food coloring to my whipped cream of course!

After the scones cool, pipe some whipped cream on each one.....

Top each with one half of a Strawberry.......

Finish with a sprinkling of powdered sugar!

Tiny Heart Shortcakes with Strawberries

from HORS D'OEUVRES

Ingredients:

1 1/3 cups all purpose flour

1 1/2 tsp baking powder

pinch of salt

3 tbsp butter, diced

1 1/2 tbsp sugar 

1 egg, beaten

1/4 cup cream

1/2 cup heavy cream

2 tbsp sugar

10 strawberries, halved

2 tsp powdered sugar for dusting

Directions:

Preheat oven to 400 degrees. Sift flour, baking powder & salt.

Crumble butter into flour with fingertips until mixture resembles

fine crumbs. Stir in sugar. With a fork, mix in the egg & enough 

cream to make a soft dough. Turn dough onto a floured surface

and knead lightly until smooth. Gently roll out to a 1" thickness

and cut out 10 rounds with a pastry cutter. Place rounds on a

greased & floured baking sheet. Bake until firm & golden,

8-10 minutes. Cool on a wire rack.

Cut each scone in half!

Whip cream until it holds stiff peaks. Beat in the sugar.

Fill piping bag with cream. Pipe 3 small rosettes onto

each scone. Top with a strawberry and dust with

powdered sugar. Makes 20 scones.

I have to confess that many times I'll quickly read through a recipe and

miss something important in my haste! That is exactly what happened

in this recipe. As I was adding the recipe to this post, I realized that the 

recipe says to cut each scone in half after cooling! (This would make

your scone base thinner.) Will I ever learn?!

You could change these up by adding raspberries, blueberries or 

blackberries in place of the strawberries. You could also

add a kick of flavor to the whipped cream by adding a

tbsp or so of jam. You might create a pretty tray of

scones by using a variety of berries! 

These would be so cute for a Valentine's

Day Tea or any Tea! 

Toffee Crumble Scones

Hi Everyone! Today I am revisiting a recipe that  I posted 

 almost 2 years ago - Toffee Crumble Scones.  This is such a 

fabulous recipe that I wanted to give those who didn't see it a chance

 to give them a try!

A Scone with Crumble Topping just sounded scrumptious to me so I 

developed this recipe! The Crumble Topping on top of a lovely Buttery 

Scone is heaven, and adding the toffee pieces to the dough and to the 

crumble just puts it over the top! It is so rich that you don't need any 

accompaniments! 

I baked them in this wonderful muffin pan with square shapes and they 

turned out really pretty! It's a non-stick pan but I lightly buttered it just in 

case, and the scones just popped right out.

Here's how I made them:

For the Scones:

2 cups AP flour

1 tbsp baking powder

pinch salt

1/4 cup sugar

1/3 cup Heath's Toffee Pieces

1/3 cup butter, cut into small pieces

1 cup heavy cream

For the Crumble:

1 cup AP Flour

1/4 cup brown sugar

1/3 cup Heath's Toffee Pieces

6 tbsp butter, room temp

To make the Scones: into a mixing bowl combine the first 5 ingredients. 

Cut in the butter with a pastry blender (or rub in with your hands) until 

crumbly. Add the heavy cream, stirring until moistened. Turn out onto a 

lightly floured surface and knead just until dough comes together.  Pat dough 

into a rectangle and cut into 12 equal pieces. I use a dough scraper to do this -

it makes it so much easier. If you don't have a pan like mine you can use a 

regular muffin pan or just place the squares of dough onto a baking pan lined 

with parchment paper. If done this way the Scones won't hold their shape like

 they would if baked in a pan, but they will still be delicious!

For the Crumble: combine flour, sugar, salt & toffee pieces. Using a pastry 

blender or fork cut in the butter until fine crumbs form. Using your hands, 

squeeze together most of the mixture to form large clumps. Add a heaping 

tablespoon of the Crumble to the top of the Scones and bake in a 375 degree

 oven for 15-20 minutes or until lightly browned.

Scones are not difficult to make and you would be crowned the Scone Queen

 if you brought these to your next ladies' function! They would be a 

perfect addition to an Autumn Tea or Brunch!!

Key Lime Pie Scones for St. Patrick's Day

I thought it would be so yummy to develop a scone recipe that tasted like

my favorite pie - Key Lime Pie!  I wanted to have a filling that included 

the main ingredients of the pie - sweetened condensed milk and key lime juice, 

combined with whipped cream. Doesn't that sound divine?! 

This scone recipe is different from other recipes because it has lime juice

 instead of cream or buttermilk. That doesn't mean that it's lower in calories 

though, because it has a lot more butter!

I had two ideas for filling my scones. The first idea was to split the scone 

and fill with key lime filling, replace the top and sprinkle with

 powdered sugar......

My second idea was to leave them intact, and pipe the 

filling decoratively on the top.....

These looked really pretty too..... but I wanted to go a step further.....

and sprinkle them with powdered sugar! Love them!

One thing about the scones - they are yummy and they melt in your mouth, 

but they are crumbly and do not slice well. I broke half of the scones that 

I tried to split. I recommend using a different scone recipe if you want to split and 

fill them. Here's the link to my toffee scones recipe. You can use that recipe and 

just leave out the toffee pieces and the crumble topping.

OK, here's the recipe:

For the Key Lime Scones:

2 1/2 cups all purpose flour

1/3 cup sugar

1 1/2 tsp cream of tartar

3/4 tsp baking soda

1/8 tsp salt

3/4 cup (1 1/2 sticks) chilled salted butter, cut into small pieces

2 tbsp lime zest

1 large egg

3 tbsp key lime juice

Preheat oven to 400 degrees. Line a baking sheet with parchment. Mix the flour, sugar, cream of tartar, baking soda, and salt in a bowl. Add butter pieces and work in with a pastry blender until mixture looks like coarse meal. Mix in the lime zest.

Whisk egg and lime juice together and add to the flour mixture. Stir until just blended then turn out onto a floured surface. Knead gently until smooth. Roll out dough to 3/4" thickness and cut out shapes or divide dough in half,  pat each half into rounds and cut each round into 6 wedges. Place scones on baking sheet and bake until golden, 10-13 minutes. Cool completely.

For Key Lime Filling:

1 14oz can sweetened condensed milk

1/3 cup key lime juice (I used store bought juice)

1 1/2 cups heavy cream

3 tbsp sugar

In a small bowl, stir together the can of sweetened condensed milk with the 1/3 cup key lime juice until combined. In a medium (chilled) bowl of a mixer, with a (chilled) whisk attachment, combine 1/2 cup of the milk/juice mixture (you're going to have some left) with the 1 1/2 cups heavy cream and 3 tbsp sugar.  Beat until stiff.

At this point, you can split your scones and spoon or pipe filling or top your scones with the filling using a pastry bag with an open star tip. I got 25 scones using my 2" heart shaped cookie cutter.

And now, an Irish Blessing for you dear reader:

May your troubles be less,

And your blessings be more,

And nothing but Happiness

come through your door.

Happy St. Patrick's Day!

Pink Piccadilly's Toffee Crumble Scones

Happy Tuesday to everyone! I have a wonderful recipe to share with you for this Tea Party Tuesday!  I am joining Trish from Sweetology today, and I'm sure that she will also have something yummy to share with you!

Today I baked my yummy Toffee Crumble Scones. This is a photo of them before they went into the oven. I wanted to try them in a pan to see if it would help them maintain their shape. I don't know about you, but many of the scone recipes that I have tried don't hold their shape while baking. Maybe it has to do with the amount of butter and cream in the recipe.

I was happy with the way these looked after baking, and they came out of the pan with no problem! I did use a nonstick pan, and also lightly buttered it.

This is my pretty rosy vintage hankie. Love the colors!

Wouldn't you love to just reach right through the screen and take one?

Oh, you're waiting on the recipe?

Toffee Crumble Scones

For the Scones:

2 cups AP flour

1 tbsp baking powder

pinch salt

1/4 cup sugar

1/3 cup Heath's Toffee Pieces

1/3 cup butter, cut up

1 cup heavy cream

For the Crumble:

1 cup AP flour

1/4 cup brown sugar

1/3 cup Heath's Toffee Pieces

6 tbsp butter, room temp

Combine the first five ingredients, cut in butter with a pastry blender (or rub in with your hands) until crumbly. Add heavy cream, stirring just till moistened. Turn out onto a lightly floured surface and knead just until dough comes together. Pat dough into a rectangle and cut into 12 equal square pieces. (I use a dough scraper) You don't have to be perfect. You can also just pat the dough into a round shape, then cut that round into wedges.  Place pieces on a parchment lined baking sheet or into a baking pan such a mine.

For the crumble, combine flour, sugar, salt, and toffee pieces. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using your hands, squeeze together most of the mixture to form large clumps.

Add a heaping tablespoon of the crumble to the top of the scones and bake in a 375 degree oven for 15-20 minutes or until lightly browned.

I think these scones would be perfect for an autumn brunch, or for Thanksgiving morning to go with coffee! They really are Scrumptious!!! Thanks for stopping by!

Two Wonderful Holiday Recipes ~Pumpkin Crumble Muffins & Apple Toffee Tartlets

Today our Church had their annual Holiday Hospitality program, and I was asked to bring some goodies to go with the morning coffee. I brought my very favorite Pumpkin

Muffins and..........

These super yummy Apple Toffee Tartlets!

The Holiday Hospitality program was so much fun! First we had a lovely devotion on Hospitality. Then, our own Kay Heritage of the blog The Church Cook showed us how to make pie crusts! We also learned the art of flower arranging, and how to make bows for our Christmas packages and wreaths. The program ended with a tasting where many of the church ladies brought samples of treasured Thanksgiving recipes, and we all got to try them. Among the recipes were turkey & biscuits, sweet potato casserole, cornbread dressing, and cherry, apple, pecan pies! Many of the ladies were requesting the recipes for my goodies, so I wanted to go ahead and post them.

I found the recipe for the pumpkin muffins on allrecipes.com. It got great reviews and when I made the recipe, I knew why. They are fantastic!! As usual, I had to add something pretty to the recipe, so I thought a crumble on top would be nice, and also yummy! Again, I used Martha Stewart's crumble topping from her Blueberry Buckle recipe. The recipe for the muffins is actually called Pumpkin Bread, and it is a recipe that makes enough for 2 loaves. When you make muffins instead, you get 48 regular sized muffins. I doubled the crumble recipe because I like to have plenty! I baked the muffins for 22 minutes - just until the top springs back when touched.

My Apple Toffee Tartlets came from a combination of two recipes. I used Barefoot Contessa's French Apple Tart recipe  for the tart crust, and Better Homes & Gardens Apple-Toffee Tartlets recipe for the filling.  If you have a food processor, you are not going to believe how easy it is to whip out a tart crust! (Barefoot Contessa) I can't recommend her recipe highly enough. It is delicious! Last night, I whipped out 3 recipes of the tart crust in 15 minutes! The B.H. & G. filling recipe uses toffee pieces, (yum!), and I used Granny Smith Apples. You could always just buy a ready made piecrust, such as Pillsbury Pie Crusts. Holidays are busy times, and we don't always have time to make everything from scratch.

These muffins would be wonderful for a Holiday breakfast or brunch! Hope everyone has a great weekend! If you come by the blog for Tea Party Tuesday, I'll be sharing my secret recipe for Toffee Crumble Scones. Hmmm, I think I see a pattern developing here! I keep choosing recipes with Toffee and Crumble in them!! Thanks for visiting!