When I think of scones, I think of fresh curd, berries, laughter, and memories with friends!
What if I told you this scone cake wraps up every bit of this goodness with its layers of indulgent tea-infused scone cake, fresh berries, zippy lemon curd, and homemade blueberry vanilla whipped cream?
Well, it does!
And, is every bit as yummy as it is beautiful!
Self-Rising Flour Makes All the Difference
This recipe encompasses a special ingredient: self-rising flour.
This scone recipe allows for the scone cake to ‘rise to the occasion’ and create the “cake effect” we’re looking for. This creates a bountiful cake that has nice depth, and a dome-like top that is perfect for slicing into and separating into two so we can layer it with other fabulous additions!
Curious what the differences are between regular flour (or all-purpose flour we so often use and self-rising (or cake flour), are?
When it comes down to it, both of these flours have very similar properties, but there are differences in their ingredients and in their uses.
Self-rising flour contains all-purpose flour, but it also contains a few other ingredients that all-purpose flour does not include, such as baking powder and salt. These additional star ingredients are what give self-rising flour its ability to rise.
All-purpose flour, on the other hand, only contains endosperm or the part of the kernel that is used in milling white flour.
When it comes to uses, when your goal is a nice crumb (such as with scones), self-rising flour was our natural must with this cake mix scone recipe.
All-purpose flour is more commonly used in most baking recipes and as a thickening agent. Ever ran short of corn starch when trying to thicken a stew? A little all-purpose flour will do the trick!
To put it simply—self-rising flour has a leavening agent (aka baking soda) that allows it to rise. All-purpose flour doesn’t.
If you ever find yourself in a bind, with only all-purpose flour on hand but need self-rising, a simple blend of the right leavening agent and some salt mixed with your all-purpose flour can help you create your own self-rising flour right at home without needing to make that run to the grocery store!
The Whip, Curd, and Berries
This recipe, any scone, wouldn’t be complete without the merriment of homemade whipped cream, lemon curd, and a fresh berry blend.
Within this cake mix scone recipe, I infused Meadow Walk herbal tea right into the scone itself, creating a very delicate flavor nuance that dances on the tastebuds. Meadow Walk is a charming blend of lavender and blueberry, with hints of rosemary. It makes for a perfect complement to the lemon curd and choice of blackberries, blueberries, and raspberries. Not to mention the blueberry vanilla whipped cream!
What I love about this recipe though is there’s room for exploration and fun! Feel free to change out the lemon curd and invite a jam in, or pair a jam with the curd. Switch up the flavor of the whipped cream! Is this berry blend not your “cup of tea?” Then change it up!
You’re even welcome to change out the milk tea infusion in the scone cake if something else sounds pleasing!
Be creative and enjoy!
Scone Cake Tea Delights
Our Raspberry Revitalizer Lemon mate is a great option to pair with this scone cake. Its vibrant raspberry-lemon blend is intoxicating and accompanies the flavors of this cake beautifully. It really draws out the lemon curd filling—which I adore!
Another great option is Easy to Be green tea which features prominent notes of blueberry essence and hibiscus, with dabbles of raspberry leaves, rose hips, and cranberries. It’s a perfect berry and tart balance to draw out the berry flavors found in this recipe!
Scone Cake Recipe
- Measuring scale
Ingredients for Scone Cake:
- 280 milliliters tea-infused milk (plus extra for basting—directions below)
- 2 teaspoons Meadow Walk herbal tea
- 450 grams self-rising flour
- Pinch of salt
- 115 grams of butter (cold and cubed)
- 50 grams sugar (plus extra for the top before baking)
Ingredients for Filling:
- 2 cups heavy whipping cream (cold)
- 1/2 cup powdered sugar
- 1/2 teaspoon blueberry extract
- 1/2 teaspoon vanilla extract
- 1/2 cup lemon curd
- 3/4 cups blackberries
- 1/2 cup raspberries
- 1/2 cup blueberries
Directions for Tea-Infused Milk:
On low heat in a small pan, while stirring consistently, bring the milk and 2 teaspoons Meadow Walk herbal tea to a simmer.
Just before the mixture comes to a boil, remove from heat, and let steep until it cools down to room temperature, at least 30 minutes.
Once cool, strain the tea mixture through a sieve and use a wooden spoon to squeeze out all the steeped milk. Place in the refrigerator to cool for another hour, minimum.
Directions for Scones:
Preheat the oven to 400°F and line a 6” cake pan with parchment paper or spray with a nonstick spray.
In your stand mixer, with the paddle attachment, blend flour, salt, butter, and sugar. Blend until the mixture is coarsely blended. The butter should be thoroughly combined throughout, in small pieces.
Slowly add in the tea-infused milk until the dough is fully combined and forms into a ball.
Remove from the bowl and work together for a minute, using a little cake flour on your hands, to form a nice ball. Place into your pre-greased cake pan.
Take a small amount of milk and baste over the top of the ball of dough. Sprinkle with some sugar before placing it in the oven.
Bake for approximately 30 minutes until you have golden-brown edges and an inserted knife comes out clean. Remove and let cool before slicing and layering with whipping cream, curd, and berries.
Directions for Whipped Cream:
In your stand mixture, use your whisk attachment to beat the heavy cream, powdered sugar, vanilla extract, and blueberry extract. Start on low speed and increase speed, beating until thick peaks form.
Directions for Assembly:
Once your scone cake has cooled, take a long-serrated knife and slice through the center to divide it in half. Set the top half aside while you layer your ingredients.
First, take your lemon curd and smooth it across the bottom. Next, layer your variety of fresh blackberries, blueberries, and raspberries.
Then take your whipped cream and layer it across the top of your berries (in ample amounts—it’s okay if it oozes from the edges), before placing the top of the scone cake back on top.
Slice and serve!
*Inspiration for this recipe from Lavender and Lovage.