These Fresh Jasmine and Tahitian Vanilla Cream Scones are perfectly fluffy and light and have exotic and unique flavor everyone will quickly come to love!
As we continue with our month of recipes using edible flowers, we’re going to move on to one of my favorites – Fresh Jasmine and Tahitian Vanilla Cream Scones. These scones are perfectly light and fluffy and have just the right amount of imparted flavor from the fresh Jasmine flowers and the Tahitian Vanilla. I know most people don’t have Tahitian vanilla in their pantry – but for something like this, you are going to be so glad you made the investment. Tahitian vanilla is much more delicate and you only want to use it in something where your vanilla flavor will shine; it’s definitely not your everyday vanilla.
Skills & Techniques
If you want to execute these Fresh Jasmine and Tahitian Vanilla Cream Scones to perfection, here are some articles I recommend reading first to make sure that you have all your culinary ducks in a row.
- Understanding Flour : We’re using cake flour in today’s recipe – this helps explain the science behind why we chose that over AP flour.
- The Biscuit Method : This explain the procedure for breaking down our cold butter into our flour. We’re using the flaky version of the biscuit method.
- How to Buy & Store Edible Flowers : This explain everything you need to know about how to keep your fresh Jasmine flowers from spoiling before you get to use them.
- How To Bake : This covers the basics of the baking cooking method.
- Tips for Using Silicone Baking Mats : This will help explain the best ways to use silicone baking mats if you choose to use those instead of parchment paper.
These Fresh Jasmine and Tahitian Vanilla Cream Scones are best consumed just a few minutes out of the oven when they are still warm (I love to eat them with a little whipped cream!). If you’re not able to eat them all, wait until they are completely cooled before storing them in an airtight container at room temperature for up to 2 days.
If you would like to reheat them, I recommend:
- Preheat the oven to 200°F
- Place your Fresh Jasmine and Tahitian Vanilla Cream Scones on a parchment or silicone mat lined sheet pan and place in the oven for 5 minutes, or until warmed throughout.
- Remove from the oven and serve right away.
If you chose to do the optional decorative flowers on the top of your scones, you may choose to pluck them out of your scones before reheating. You can replace them right after your scones are warmed, or you can just leave them there for reheating. Since the oven temperature is so low, you shouldn’t have to worry too much about the flowers getting too sad during reheating.
Fresh Jasmine and Tahitian Vanilla Cream Scones
I’m so excited for you to try this Fresh Jasmine and Tahitian Vanilla Cream Scones recipe. If you’ve never worked with fresh jasmine before there are a couple quick tips I want to give you. First, the fragrance and the flavor are completely different. Fresh jasmine smells a little bit like wintergreen (a flavor I despise!), so don’t get turned off of using fresh Jasmine for that reason. Secondly, there is a little green part of the flower at the bottom called the sepal (see the picture above), you’ll want to remove that before cooking because it becomes chewy when baked and alters the flavor of the Jasmine just a bit. It’s very simple to remove, you can just hold the flower from the base and easily pluck the sepal right off.
Get your free printable grocery list for this Fresh Jasmine and Tahitian Vanilla Cream Scones recipe HERE.
This grocery list has everything that you’ll need to make these Fresh Jasmine and Tahitian Vanilla Cream Scones. Jasmine is hard to find in everyday stores, so make sure to read the How To Buy & Store Edible Flowers post for tips on where to buy them and how to take care of them. Other than that, your grocery list is pretty basic. Everything is listed in easy to find grocery store amounts so you’re not staring at a box of cake flour and wondering if it’s enough to do the recipe. If no amounts are listed, then that means you can purchase the smallest package possible and have plenty leftover.
Other Edible Flowers Recipes
Thanks so much for stopping by!
Want to try some other edible flowers recipes? Here are some I recommend:
Happy Cooking! 🙂
Fresh Jasmine and Tahitian Vanilla Cream Scones
- 2 1/3 cups cake flour , spooned & leveled
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 5 tbsp cold butter
- 1 egg
- 1 tsp Tahitian vanilla extract
- 2/3 cup heavy cream
- 1/2 cup fresh jasmine flowers , sepal removed (the green bottom part)
- 1 tbsp heavy cream
- 1 tsp sugar in the raw
- 1/8 tsp Tahitian vanilla extract (optional)
Preheat oven to 425°F
Sift together the cake flour, sugar, baking powder, and salt into a bowl.
In a liquid measuring cup, combine the egg, heavy cream, and vanilla. Whisk until combined
Cut the butter into small pieces and add it to the dry ingredients. Use the biscuit method to break the cold butter into small pieces about the size of a pea.
Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Use a spoon to stir until all of the ingredients are just combined. Stir in the fresh jasmine flowers
Shape, Wash & Bake
Turn the scone dough out onto a lightly floured surface and pat the scones down into a disc about 3/4" thick. The dough will probably be a little sticky, just dust the top of the scones with some additional flour to help.
Cut the scones into 8 triangles and place them on a parchment or silicone mat lined sheet pan.
Brush the scones with the tablespoon of heavy cream (add in the vanilla if you like) and sprinkle with the sugar in the raw.
Bake for 12 Minutes, or until the scones are cooked throughout and starting to brown on the corners.
After you have let your scone cool for about 5 Minutes, use a toothpick to create a small hole in the top of your scone. Place a whole, fresh jasmine flower in the hole and serve.
Make sure to remove the green sepal of the jasmine flower - it will be chewy and change the flavor if left behind. Don't worry, removing it doesn't make the flower fall apart.