These Cream Tea Scones with Blackberry Whipped Cream are a charming twist on the traditional English scone, combining a tender, lightly sweetened base with a rich, fruity filling. Baked in a mini bundt or muffin pan, they’re beautifully shaped and topped with a swirl of blackberry-studded whipped cream and a fresh berry. Perfect for afternoon tea, bridal showers, or summer brunches, these scones look fancy but are surprisingly easy to make.

Full Recipe: 

Ingredients

For the Scones:

• 3 cups unbleached all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• ¼ to ⅓ cup granulated sugar (to taste)

• 1 teaspoon vanilla extract

• 1⅓ to 1½ cups heavy or whipping cream

• Coarse white sparkling sugar (optional, for topping)

For the Blackberry Whipped Cream Filling:

• 1 cup heavy whipping cream

• 1 tablespoon powdered sugar

• ¼ cup seedless blackberry jam

Directions

1. Preheat Oven: Preheat to 425°F (218°C). Lightly grease a mini bundt or muffin pan and sprinkle with coarse sugar if desired.

2. Make the Dough: In a large bowl, whisk together flour, baking powder, salt, and sugar. Drizzle in vanilla and gradually add cream, mixing gently until a cohesive, non-sticky dough forms.

3. Shape the Scones: Roll out dough on a lightly floured surface to ¾” thickness. Use a large cookie scoop or cutter (~1¾”) to cut out circles. Press into the prepared pan.

4. Chill & Bake: Freeze scones in the pan for 15 minutes for best rise. Bake for 14–15 minutes until lightly browned. Cool in the pan for 5 minutes, then transfer to a rack.

5. Prepare Filling: In a chilled bowl with cold beaters, whip cream and powdered sugar until stiff peaks form. On the lowest setting, mix in the blackberry jam just until combined. Transfer to a piping bag fitted with a star tip.

6. Assemble: Slice cooled scones in half. Pipe cream on the bottom halves, replace tops, and pipe a swirl of cream on top. Garnish each with a fresh blackberry.

Nutrients

Yield: 16 mini scones

• Calories: ~260

• Fat: ~15g

• Carbohydrates: ~28g

• Sugar: ~8g

• Protein: ~4g

• Sodium: ~200mg

A Modern Take on British Tradition

Traditional English scones are a staple of cream tea service—light, buttery, and often served with clotted cream and jam. These mini bundt-style scones reimagine that tradition with a fun, modern twist. Baking them in shaped pans not only makes them visually striking but also ensures even baking and a golden finish. And instead of the usual clotted cream, we’ve introduced a blackberry whipped cream for a fruity flair that’s luscious and vibrant.

The scones themselves are simple yet elegant, made without eggs, and rely on the richness of cream to create a soft, tender texture. The addition of vanilla enhances the flavor subtly, letting the fresh blackberry topping shine.

Why This Recipe Works So Well

The genius of this recipe lies in its minimal ingredients and maximum payoff. With a short list of pantry staples, you create a scone dough that comes together quickly and is forgiving for beginners. The dough is intentionally soft and moist—ideal for baking in muffin or bundt pans rather than rolling too thin, which can dry out scones.

The blackberry whipped cream is equally fuss-free but packs huge flavor. Made with just three ingredients—cream, powdered sugar, and blackberry jam—it delivers a light, fruity counterpoint to the scone’s buttery richness. The use of seedless jam keeps the cream silky, while folding it in at the end preserves the whipped texture.

Perfect for Hosting

These scones are as pretty as cupcakes, but easier to make in large batches—making them perfect for entertaining. Here’s why they’re ideal for:

Afternoon Tea: Pair with Earl Grey or Darjeeling for a classic experience. Their mini size and elegant look make them a centerpiece item.

Bridal or Baby Showers: The swirled topping and fresh berry garnish are instantly Instagram-worthy and fit beautifully with pastel, floral, or garden themes.

Mother’s Day Brunches: Homemade scones feel thoughtful and indulgent without being overly rich or complicated.

Summer Picnics: Because they’re portable and not too messy, they make a great dessert or snack for outdoor events.

Tips for the Best Mini Scones

Chill the dough before baking. This helps the scones rise higher and keeps their shape, especially when using detailed mini bundt molds or muffin tins.

Don’t overwork the dough. As with biscuits or classic scones, handling the dough gently keeps them tender. Mix just until combined and stop once the dough holds together.

Use very cold cream. Cold fat (in this case, from the heavy cream) is essential to create light, flaky layers.

Freeze before baking. Even a 15-minute chill helps solidify the fat and improve the scones’ rise and texture.

Grease pans well. Especially if you’re using intricate bundt-style molds, greasing and adding a dusting of coarse sugar will help release the scones easily and create a beautiful crust.

Blackberry Whipped Cream: Light, Lush, and Elegant

Whipped cream is always a crowd-pleaser, but blackberry whipped cream elevates it with a fruity punch. Blackberry jam adds a rich hue and tangy depth that cuts through the richness of the cream. The soft lavender-pink tone it imparts makes these scones visually stunning, especially with a piped swirl and a fresh berry on top.

Want to vary the flavor? Try this whipped cream with raspberry, apricot, or strawberry jam instead—or mix in a hint of lemon zest for brightness.

You can also pipe it inside and on top of the scones, or go more traditional and just sandwich a spoonful in the middle. Either way, the blackberry cream gives these mini treats a decadent, yet airy finish.

Make-Ahead Tips and Storage

If you’re prepping for a large event or want to make these in advance, here are some helpful tips:

Make-Ahead Dough: The scone dough can be formed and frozen directly in the muffin or bundt pan. Simply bake from frozen, adding a couple of extra minutes to the bake time.

Bake in Advance: Scones can be baked a day ahead and stored in an airtight container. Reheat gently in the oven before serving to restore their texture.

Whipped Cream: For best results, whip the cream the day of serving. It can hold for several hours in the fridge, especially when stabilized with powdered sugar. Transfer to a piping bag and refrigerate until ready to use.

Assembled Scones: Once assembled with the whipped cream and fresh berries, these are best enjoyed within a few hours for peak texture and presentation.

Nutritional Considerations

Each mini scone comes in at approximately 260 calories, with 15g of fat and 28g of carbs. While these aren’t exactly diet food, they are a light, indulgent alternative to cupcakes or frosted desserts. You can tweak the recipe slightly to reduce sugar or use low-fat cream if desired (though texture may change).

To add fiber and nutrients, consider subbing in ½ cup of whole wheat flour or almond flour. You can also use lower sugar jam or unsweetened whipped cream if serving to those watching their sugar intake.

Custom Variations

Looking to get creative? Try these ideas:

Berry Swap: Use raspberries, strawberries, or blueberries. Even a mix of berries works well.

Citrus Zing: Add lemon or orange zest to the dough or whipped cream.

Herbal Twist: Infuse the cream with a touch of lavender or thyme for a fragrant, sophisticated variation.

Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly version.

Vegan Option: Substitute the cream with chilled coconut cream and use plant-based milk in the dough.

Conclusion

These Cream Tea Scones with Blackberry Whipped Cream are more than just a recipe—they’re an invitation to slow down and savor something special. Whether you’re dressing up a brunch table, planning a tea party, or simply treating yourself on a sunny afternoon, these dainty delights deliver elegance and comfort in every bite.

With their golden, flaky texture and light-as-air blackberry cream, they’re the kind of dessert that turns a moment into a memory. Easy to make, beautiful to serve, and guaranteed to impress—this is the scone recipe you’ll come back to all year round.