Fresh, warm Old Fashioned Birthday Cake scones sitting on a plate next to a cup of hot tea, waiting to be savored and eaten

Blackberry Old Fashioned Birthday Cake Scones

All right all you Old Fashioned Birthday Cake lovers, this one is for you, and if you don't love Old Fashioned Birthday Cake, these scones might just change your mind.

Many of you have been eagerly anticipating a recipe for Old Fashioned Birthday Cake (your persistence has been quite admirable), and while this recipe is not for a cake, we promise you these scones will not disappoint. These Old Fashioned Birthday Cake blackberry scones are everything you could want in a dessert, pure lavender berry bliss. Seriously... joy abounding in every single bite. 

What better way to celebrate 11 years of Piper and Leaf than with birthday scones? We couldn’t think of anything better.

So, without further adieu, grab your chef hats, mixing bowls, and some Old Fashioned Birthday Cake and get ready to whip up something worth celebrating! 

A plate of warm, fresh, Old Fashioned Birthday Cake scones sitting on a cake stand, glistening with gooey vanilla icing drizzled on top

BLACKBERRY OLD FASHIONED BIRTHDAY CAKE SCONES

  • 3/4 cup (172g) Heavy Cream, plus more if needed 
  • Old Fashioned Birthday Cake Teabags, divided 
  • 2 ½ cups (300g) All-Purpose Flour 
  • 1/2 cup (100g) White Sugar 
  • 2 tsp Baking Powder 
  • 1/2 tsp Salt 
  • Zest of 1 Lemon 
  • 7 tbsp (100g) Cold Unsalted Butter, cut into small cubes 
  • 1 ½ tsp Vanilla 
  • Juice of 1 lemon 
  • 3/4 cup (115g) Fresh Blackberries 
  • 1 tbsp Heavy Cream, for brushing 

VANILLA GLAZE 

  • 1 cup (120g) Confectioners Sugar 
  • 3-4 tbsp Heavy Cream 
  • 1/2 tsp Vanilla 

Instructions 

MAKING THE DOUGH 

1. Add cream to a small saucepan over medium heat. Heat until just beginning to bubble. Place 3 Old Fashioned Birthday Cake tea bags in, then place into the fridge to steep and cool for 1 hour. After the 1 hour, remove the tea bags, squeezing them to get all the steeped cream out of them, then place the steeped cream back in the fridge for another hour, or until cold. 

2. Prepare a large baking sheet with parchment, a silicone baking mat, or simply a light coating of cooking spray. Then, in a large mixing bowl, add flour, sugar, baking powder, salt, lemon zest and contents of 1 teabag. Whisk well to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas (it is okay if some larger ones remain, just don’t go too small). Add in the blackberries, and toss to disperse and cover in flour. 

3. Add lemon juice and vanilla to the steeped cream and stir to combine. 

4. Drizzle cream mixture over the bowl, tossing with a fork as you drizzle, until combined into a shaggy dough. After the liquids have been added and mixed, try to form all of the dough together. If the dough does not all come together, and there are crumbs at the bottom of the bowl, then keep adding heavy cream in small increments until the crumbs comes together with the rest of the dough (the dough should still be shaggy looking – too much liquid will activate the gluten, so we don’t want that). When the dough all comes together into shaggy dough it is ready to be turned out onto a well-flour work surface. 

SHAPING, CUTTING, AND RESTING 

5. Pat the dough to get it to form a smooth 6-7” disk, that is about 1” thick (Make sure every once in a while that you are ensuring that the dough isn’t sticking to your work surface). Using a bench scraper or a knife, cut the dough into 8 equal pieces. 
Raw Old Fashioned Birthday Cake scone dough with ripe blackberries, bursting with flavor, sitting on a sheet pan, waiting to be baked and consumed
Then, transfer the wedges, spaced apart, onto the prepared baking sheet, and
place into the refrigerator for at least 30 minutes. Preheat the oven to 400°F. 

BAKING THE SCONES 

6. Remove scones from the fridge, brush the tops with more heavy cream

Uncooked Old Fashioned Birthday Cake scones, brushed with heavy cream, waiting to be baked and consumed
7. Place into the preheated oven, and bake for about 18-22 minutes, or until turning golden around the edges. Transfer to a cooling rack and allow to cool completely before glazing. 

VANILLA GLAZE 

8. Add all of the ingredients to a medium mixing bowl, then whisk until smooth and combined. Spoon glaze or drizzle over cooled scones. 

Freshly cooked Old Fashioned Birthday Cake scones, glistening in the morning light, filled with blackberries and lemon zest, warm and ready to be eaten and savored by all
We may be a tad bias, but we stand by the fact that our tea is like no other, though something truly magical happens when you incorporate our tea into baked goods, or really anything for that matter! Whether you decide to make these scones for a special occasion or just because, we hope you enjoy these scones as much as we did. Share one, or a few, over a cup of hot tea, a conversation, and a celebration of Piper and Leaf and the joy of tea-infused goodness.
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