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!

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

Instructions :

1. Preheat oven to 425 degrees F. 
2. Lightly grease bundt/muffin pan and sprinkle each cavity
3. with coarse white sugar if desired.
4. Whisk together the flour, baking powder, salt, and sugar.
5. Sprinkle the vanilla over the dry ingredients, then drizzle 
6. in the cream, tossing and stirring gently all the while and
7. adding just enough to make a cohesive dough. There 
8. shouldn't be any dry flour in the bottom of the bowl, but
9. the dough shouldn't be particularly sticky, either.
10. On a lightly floured work surface, roll out dough to
11. 3/4" thickness.
12. Using a large cookie scoop like you would a cookie 
13. cutter, punch out circles of dough and place into 
14. prepared bundt pan. Press gently into each cup.
15. For best rising, place the pan of scones into the 
16. freezer for 15 minutes. Bake the chilled scones for
17. 14-15 minutes until they are starting to brown.
18. Remove scones from oven and let cool in pan for
19. 5 minutes, then remove to a cooling rack. Makes
20. 16 scones.

Read more please visit : pinkpiccadillypastries.blogspot.com

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