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!
BLACKBERRY OLD FASHIONED BIRTHDAY CAKE SCONES
- 3/4 cup (172g) Heavy Cream, plus more if needed
- 4 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
BAKING THE SCONES
6. Remove scones from the fridge, brush the tops with more heavy cream
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.
