How To Make BLACKBERRY CREAM TEA SCONES Food and Dessert Ideas

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

Intruksi

• 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 andadding just enough to make a cohesive dough. There shouldn't be any dry flour in the bottom of the bowl, butthe 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.