Mixed Berry & Jasmine Tea Scones
These home-baked mixed berry scones feature the subtle floral notes of jasmine tea. The perfect treat to share with friends and family. A special Thank You to The Kitchn for this lovely recipe and imagery.
1 tablespoon loose jasmine tea leaves
1 1/2 cup unbleached all-purpose flour
1/2 cup almond flour
1/4 cup sugar
1/4 teaspoon kosher salt
1 tablespoon baking powder
6 tablespoons cold unsalted butter, cut into small pieces
4 ounces frozen blackberries (or any berries you have on hand)
4 ounces frozen raspberries (or any berries you have on hand)
3/4 cup plus 2 tablespoons heavy cream
Course sugar, to top
1Heat oven to 375°F. Line a baking sheet with parchment or Silpat.
2Place jasmine tea leaves in a coffee grinder or food processor, and process to a fine grind. Combine finely ground jasmine tea leaves, flour, almond flour, sugar, salt and baking powder in a food processor bowl.
3Pulse 4 times in three second bursts to blend all dry ingredients. Add in the butter and pulse until the mixture resembles wet sand.
4Pour 3/4 cup of the heavy cream over the mixture and pulse another 3 to 4 times in 3-second bursts or until dough starts to come together. Turn dough into a bowl and fold in berries.
5Transfer the dough to a heavily-floured work surface and pat it into 1-inch-thick square. Using a knife, cut dough into 3-inch x 4-inch rectangles and then halve each rectangle diagonally.
6Transfer triangles to the parchment-lined baking sheet. Refrigerate for at least 30 minutes, or cover with plastic wrap and refrigerate overnight. When ready to bake, remove the scones from refrigerator, brush the tops with the remaining 2 tablespoons of heavy cream, and sprinkle with coarse sugar.
7Transfer to oven and bake for 20 to 25 minutes, or until tops and bottom edge start to turn golden. Cool scones on a wire rack before serving.
8Serves 6 to 8.
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