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Cream Tea Scones with Blackberry Whipped Cream



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


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 and
adding just enough to make a cohesive dough. There 
shouldn't be any dry flour in the bottom of the bowl, but
the 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.


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