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Cream Tea Scones with Blackberry Whipped Cream Recipe

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4.4 from 82 reviews

These Cream Tea Scones with Blackberry Whipped Cream are a perfect blend of tender, crumbly scones paired with a luscious, fruity whipped cream topping. Ideal for afternoon tea or a delightful brunch treat, these scones boast a subtly sweet flavor enhanced by vanilla and crunchy sparkling sugar on top, complemented with homemade blackberry whipped cream for a fruity finish.

  • Total Time: 30 minutes
  • Yield: 8-10 scones

Ingredients

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 topping)

Blackberry Whipped Cream Filling

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/4 cup seedless blackberry jam

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a good rise and tender crumb in your scones.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar until evenly combined.
  3. Add Wet Ingredients: Add the vanilla extract and 1 1/3 cups of the heavy cream to the dry ingredients. Stir gently until the dough just comes together, adding more cream as needed up to 1 1/2 cups, to form a soft but manageable dough.
  4. Shape the Dough: Turn the dough out onto a lightly floured surface and gently pat it into a round disk about 1-inch thick. Avoid overworking to keep the scones tender.
  5. Cut the Scones: Use a floured round cutter or knife to cut the dough into desired shapes, typically circles or wedges. Place them on a baking sheet lined with parchment paper.
  6. Add Sparkling Sugar: Sprinkle the tops of each scone with coarse white sparkling sugar to add a crunchy, sweet crust.
  7. Bake: Bake in the preheated oven for 12-15 minutes, or until the scones are lightly golden and a toothpick inserted in the center comes out clean.
  8. Prepare Blackberry Whipped Cream: While scones bake, combine 1 cup heavy whipping cream and 1 tablespoon powdered sugar in a chilled mixing bowl. Whip on medium-high speed until soft peaks form.
  9. Incorporate Blackberry Jam: Gently fold in the 1/4 cup seedless blackberry jam into the whipped cream to create a marbled fruity whipped cream topping.
  10. Serve: Once scones have cooled slightly, slice them in half and spread generously with the blackberry whipped cream. Serve immediately for best texture and flavor.

Notes

  • Do not overmix the scone dough to keep the texture light and flaky.
  • Use cold heavy cream to help achieve the right dough consistency.
  • Sparkling sugar on top adds a lovely crunch and pretty finish to the scones.
  • The blackberry whipped cream can be made ahead and refrigerated for up to 4 hours before serving; re-whip slightly if it deflates.
  • For a dairy-free option, substitute heavy cream with coconut cream, but note the texture and flavor will differ.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Find it online: https://allyumcooks.com/cream-tea-scones-with-blackberry-whipped-cream-recipe/