Description
A delightful treat that combines juicy blackberries and fragrant Earl Grey tea, perfect for special occasions or afternoon tea.
Ingredients
Scale
- 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