It appears you do not have Javascript enabled in your browser. Javascript must be enabled for our website to display and function properly.
$4.99 or $9.99 Flat Rate Shipping! Restrictions Apply - Click for Details.

Star Stack

By on June 27, 2012

Number of Servings: 8


    For the Gelatin Star:
  • 4 Envelopes Plain Gelatin or Vegetarian Substitute
  • 1 Cup Cold 100% Fruit Juice (Cherry, Raspberry or Grape are delicious)
  • 4 Cups Boiling 100% Fruit Juice (Cherry, Raspberry or Grape are delicious)
    For the Scone Star:
  • 4 Cups Flour
  • 4 Tbs Butter
  • 1/2 tsp Salt (if using unsalted butter use 1 tsp)
  • 4 tsp Baking Powder
  • 2/3 Cup Sugar
  • 1 1/3 Cups Buttermilk
  • 1/2 tsp Vanilla Extract
    For the Whipped Cream:
  • 1 Pint Heavy Whipping Cream
  • Confectioners sugar to taste (I used Almond Torani syrup)
  • 1 tsp Vanilla or Almond Extract (if you’re not using flavored syrup)
  • 8-10 Blueberries


For Gelatin Stars:
Sprinkle the envelopes of gelatin over the one cup of cold juice. Bring the 4 cups of juice to a boil. Add the hot juice to the cold juice and gelatin mix. Stir until the gelatin is fully dissolved. Pour the fruit gelatin into star molds. If you can’t find star molds pour the mix into a flat backing dish and, once the gelatin sets, use a star cookie cutter to get your gelatin stars. This is a great way to use your own fresh juiced berries and cherries. Chill the molds or the baking dish over night.

For the Scone Stars:
Preheat the oven to 400°F. Combine the flour, salt, sugar and baking powder in a large bowl. Using a pastry cutter, fork or knife cut in the butter thoroughly. Make a well in the middle of your dry ingredients. Add the vanilla extract to the buttermilk and pour the liquids into the well. Fold the buttermilk into the mixture. Turn out the mixture onto a lightly floured sheet. Knead about ten times or so and press out the dough to an inch thickness. Use a star cookie cutter to cut out the star shapes. Put them on a greased baking sheet and back for 12-15 minutes, or until golden brown.

For the Blueberry Whipped Cream:
Smash the blueberries thoroughly. Whip the pint of cream, extract or flavored syrup, and confectioners sugar (if you aren’t using flavored syrup). Once the whipped cream is stiff add your smashed blueberries for color.

Build your stack with a scone star, gelatin star, whipped cream and garnish with more blueberries if desired.


Leave a Comment