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!!