Cream Tea Scones with Blackberry Whipped Cream

cream tea scones

i used king arthur flour's recipe

baked them in a bunt pan

blackberry whipped cream

i have a passion

to turn my baked goods into little works of art

tea table! i was really happy

your muffin pan. you won't get the design at the top

i rolled out my dough to 3/4" then using my cookie

as a cookie cutter i punched out 12 circles

re-rolled the dough and got more

cookie cutter instead.) then i the circles into my lightly

greased pan that had been sprinkled

the filling is easy peasy and goes together in 1-2-3! carefully

pipe onto bottom

decorate each

blackberry cream tea scones

unbleached all purpose flour

baking powder

salt

granulated sugar

vanilla extract

whipping cream

coarse sparkling sugar

heavy whipping cream

powdered sugar

blackberry jam

lightly grease bundt/muffin pan and sprinkle each cavity

whisk together the flour

in the cream

adding just enough to make a cohesive dough. there

shouldn't be any flour in the bottom of the bowl

the dough shouldn't be particularly sticky

on a lightly floured work surface

using a cookie like you would a cookie

bundt pan. press gently into each

minutes until they are starting to brown

remove scones from oven and let cool in pan for

into a bowl

cream and powdered sugar and beat until you get stiff

peaks. on slowest setting

scones in half

place these on the tea table and prepare

so yummy and delicious!! enjoy

pink piccadilly pastries

blackberry scones

blackberry whipped cream

cream tea scones

scones & muffins

saturday

today i want to show you how to turn a scone

into a really pretty treat that looks fancy but is so easy

out

you can use

but it will still be pretty

these are the perfect scones

look so pretty served on some lovely vintage plates

thickness

cutter

freezer

minutes

scones

ooooohs and aaaahs

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