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Jasmine–Green Tea Scones
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Jasmine–Green Tea Scones
Makes 12
1 cup heavy whipping cream
4 tablespoons jasmine tea leaves*, divided
2 cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
½ teaspoon vanilla extract
• In a small saucepan, heat cream over medium-high heat until very hot, but not boiling. Remove from heat; add 2 tablespoons tea leaves. Cover, and let steep for 15 minutes. Strain cream though a fine mesh sieve, and discard solids. Cover cream, and refrigerate until cold, 6 to 8 hours.
• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
• Using a mortar and pestle or an
