Cream Tea Scones
Recipe type: High Tea
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
I knew when I saw these pretty scones on Pinterest I just had to make it. This blogger Pink Piccadilly Pastries has a lot of other recipes you may want to try. The baking pan I used here I was able to get locally from Marshalls. The original recipe came from King Arthur Flour website. The filling is blackberry whipped cream.
Ingredients
For the Cream Scones:
  • 3 cups unbleached all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • 1½ cups heavy or whipping cream
For the Filling:
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • ¼ cup blue berries
Instructions
  1. Preheat oven to 425 F.
  2. Sift the flour, baking powder, salt, and sugar. Add the vanilla, then add the heavy cream. Stir just enough to make cohesive dough. There shouldn't be any dry flour left in the bottom of the bowl.
  3. On a lightly floured work surface, roll out dough to ¾" thickness. To punch out the rounds, I used a small glass with a diameter of 2½".
  4. Grease the baking pan and sprinkle each cavity with white sugar. Stick the small rounds in the baking pan holes. 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 min. Then remove to a cooling rack. Makes 16 scones.
  5. While the scones are cooling prepare the filling:
  6. Into a chilled bowl with chilled beaters place the heavy cream add the 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 or zip-lock bag fitted with a star tip. Cut the corner off. Slice the 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 blueberry.
Recipe by KinFolk Recipes at https://arrisje.com/cream-tea-scones/