Why make this recipe
Blackberry Earl Grey Cream Bombs are a delightful treat that combine the flavors of juicy blackberries and fragrant Earl Grey tea. These bombs not only look beautiful, but they also pack a punch of flavor with each bite. They are perfect for special occasions, an afternoon tea, or just to enjoy at home with family and friends. This recipe allows you to impress your guests with your baking skills while offering a unique twist on traditional scones and cream.
The combination of the fluffy scone shells with the rich cream filling is irresistible. Plus, they bring a touch of elegance with the Earl Grey tea and the pretty garnishing options. Making these treats can be a fun project, whether you are an experienced baker or just starting in the kitchen. With the right steps, you will create a dessert that not only tastes amazing but also looks stunning.
How to make Blackberry Earl Grey Cream Bombs
Making Blackberry Earl Grey Cream Bombs requires some basic baking skills and a bit of patience. However, the steps are straightforward, and the end result is well worth the effort. Let’s break down the process into manageable parts.
Ingredients
To make these delicious cream bombs, gather the following ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup unsalted butter, cold and grated
- 2/3 cup heavy cream (plus 1 tbsp for brushing)
- 1.5 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp Earl Grey tea leaves, finely ground
- 1 cup heavy whipping cream, chilled
- 1/2 cup mascarpone cheese
- 2 tbsp powdered sugar
- 1 Earl Grey tea bag (steeped in 2 tbsp hot cream, then cooled)
- 1/2 cup blackberry jam, strained
- Dried cornflowers (optional)
- Extra dusting of powdered sugar (optional)
- Fresh blackberries (optional)
Directions
Preheat the oven to 400°F (200°C): Start by preheating your oven to ensure it is hot enough when you are ready to bake
Prepare a baking sheet: Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
Make the scone shells:
- In a large mixing bowl, whisk together the flour, 1/4 cup of sugar, baking powder, and sea salt.
- Cut in the cold grated butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the heavy cream until a soft dough forms.
Shape the scone dough:
- Roll the dough into 2-inch balls.
- Place the balls on the lined baking sheet and flatten each slightly.
- Brush the tops with a little heavy cream to help them brown as they bake.
Bake the scone shells: Place the baking sheet in the preheated oven and bake for 15-18 minutes or until the scone shells are golden brown. Once done, let them cool completely on a wire rack.
Prepare the blackberry compote:
- In a small saucepan, combine the fresh blackberries, 1/4 cup of sugar, lemon juice, and finely ground Earl Grey leaves.
- Simmer over medium heat for about 10 minutes, mashing the berries slightly as they cook. Once thickened, remove from the heat and let it cool.
Make the Earl Grey cream:
- In a chilled mixing bowl, beat the heavy whipping cream with the mascarpone cheese, powdered sugar, and the cooled Earl Grey-infused cream until stiff peaks form. This will create a smooth and tasty cream filling.
Core the scone shells:
- Once the scone shells have cooled, use a small paring knife or an apple corer to remove a portion of the center from the bottom or side of each scone. This creates a pocket for the filling.
Fill the scone shells:
- Pipe about a teaspoon of strained blackberry jam into the center of each scone shell, followed by a generous amount of the Earl Grey mascarpone cream.
Top the cream bombs:
- Dip the tops of the scone bombs into the cooled blackberry compote or drizzle it over the top for decoration.
Chill: Place the cream bombs in the refrigerator for at least 30 minutes to set the filling and keep them fresh.
Garnish: Before serving, you can garnish each bomb with a fresh blackberry and a sprinkle of dried cornflowers for an extra touch of beauty.
How to serve Blackberry Earl Grey Cream Bombs
These lovely cream bombs can be served in a variety of settings. They are ideal for an afternoon tea, where they can be enjoyed alongside tea or coffee. Arrange them neatly on a cake stand or platter for a beautiful presentation. Consider pairing them with a light fruit salad or other pastries for a delightful tea spread.
You can also serve these bombs as a dessert after dinner. Their creamy texture and fruit flavors make them a favorite for any sweet tooth. If you want to impress your guests, set them out as part of a dessert buffet where everyone can choose their favorites.
How to store Blackberry Earl Grey Cream Bombs
If you have leftovers after making these delightful treats, they can be stored easily. Place the cream bombs in an airtight container and keep them in the refrigerator. They should remain fresh for up to 2 days. If you want, you can keep the blackberry compote separate and add it just before serving to avoid making the scones soggy.
For longer storage, consider freezing the unfilled scone shells. Simply make the scone shells, let them cool completely, and then freeze them in an airtight container. When you want to enjoy them again, thaw and fill them with the cream and jam mixture.
Tips to make Blackberry Earl Grey Cream Bombs
Cold ingredients: Using cold butter and chilled cream helps create flaky and tender scone shells. Keep your ingredients in the fridge until you are ready to use them.
Fresh blackberries: Using fresh blackberries will give the best flavor and texture for the compote. If fresh blackberries are out of season, you may use frozen, but make sure to thaw and drain excess liquid.
Experiment with flavors: While this recipe uses Earl Grey tea, feel free to experiment with different tea flavors. Chai or green tea can also give a wonderful twist to the cream filling.
Decorate before serving: Adding the garnish just before serving will keep the toppings fresh and vibrant, making your dessert even more attractive.
Variation
You can easily adapt this recipe to meet different flavor preferences or dietary needs. Here are a few ideas:
- Change the berry: Substitute blackberries for other berries like raspberries or strawberries for a different taste.
- Dairy-free option: Use coconut cream and dairy-free butter substitutes in the scone recipe for a dairy-free version.
- Different cream flavors: Swap out the Earl Grey for chai tea or even vanilla for a simpler taste.
FAQs
How long does it take to make Blackberry Earl Grey Cream Bombs?
It typically takes about 1 hour to prepare and bake the scone shells, plus an additional 30 minutes for the cream bombs to chill. Altogether, plan for around 1.5 hours to make them from start to finish.
Can I make the cream bombs ahead of time?
Yes! You can make the scone shells ahead of time and fill them with the cream just before serving. The filled cream bombs are best enjoyed fresh, but they can also be stored in the refrigerator for up to 2 days.
What can I serve with Blackberry Earl Grey Cream Bombs?
These cream bombs pair wonderfully with a variety of beverages. Offer them alongside a nice pot of Earl Grey tea, fresh coffee, or even sparkling water for a refreshing option.
Can I use other types of tea?
Absolutely! Earl Grey adds a lovely flavor, but feel free to experiment with your favorite types of tea. Matcha, chai, or even herbal tea can work beautifully for a unique twist.
Is there a way to make these sugar-free?
For a sugar-free option, you can use sugar substitutes in the scone recipe and the cream. Just ensure it is suitable for baking. Keep in mind that the taste may vary slightly.
By following these simple steps, tips, and variations, you will have a delicious batch of Blackberry Earl Grey Cream Bombs to enjoy. These delightful treats will add a touch of sophistication to any gathering, all while satisfying your sweet tooth. Happy baking!
Print
Blackberry Earl Grey Cream Bombs
- Total Time: 78 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful treat that combines juicy blackberries and fragrant Earl Grey tea, perfect for special occasions or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup unsalted butter, cold and grated
- 2/3 cup heavy cream (plus 1 tbsp for brushing)
- 1.5 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp Earl Grey tea leaves, finely ground
- 1 cup heavy whipping cream, chilled
- 1/2 cup mascarpone cheese
- 2 tbsp powdered sugar
- 1 Earl Grey tea bag (steeped in 2 tbsp hot cream, then cooled)
- 1/2 cup blackberry jam, strained
- Dried cornflowers (optional)
- Extra dusting of powdered sugar (optional)
- Fresh blackberries (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, whisk together flour, 1/4 cup of sugar, baking powder, and sea salt.
- Cut in the cold grated butter until it resembles coarse crumbs.
- Stir in heavy cream until a soft dough forms.
- Roll the dough into 2-inch balls and flatten slightly on lined baking sheet.
- Brush the tops with heavy cream.
- Bake for 15-18 minutes until golden brown; let cool on a wire rack.
- In a saucepan, combine fresh blackberries, 1/4 cup of sugar, lemon juice, and finely ground Earl Grey leaves; simmer for 10 minutes.
- Beat heavy whipping cream, mascarpone cheese, powdered sugar, and cooled Earl Grey cream until stiff peaks form.
- Core the cooled scone shells to create a pocket for filling.
- Pipe blackberry jam into each scone shell followed by Earl Grey mascarpone cream.
- Dip tops in blackberry compote or drizzle over for decoration.
- Chill for at least 30 minutes to set the filling.
- Garnish with fresh blackberries and dried cornflowers before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze unfilled scone shells.
- Prep Time: 60 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cream bomb
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: blackberry, Earl Grey, dessert, cream bombs, scones, tea party