Pink Piccadilly Pastries

Pink Piccadilly Pastries

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!!

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Comments

  3. Oh my, this looks stunning and is a MUST MAKE. My question pertains to "use a large cookie scoop"…I'm confused..doesn't the handle get in the way of cutting it. Wouldn't a cookie ctter work out better? What does the circle of the scoop measure? I'm off to buy some blackberries. Answer asap. Thanks.

  7. Dear Jina:
    This look amazing. So glad you shared your recipe here. I hope you can join this party again on next Friday since you have so many wonderful Afternoon Tea items to share!

About Pink

Welcome! I’m Jina, the Baker, Photographer and Afternoon Tea Caterer behind Pink Piccadilly Pastries! I’m here to share sweet, simple & Tried & True Recipes & Tips for Afternoon Teas.

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