Recipe for Practical Application

Fresh Jasmine and Tahitian Vanilla Cream Scones

May 12, 2016

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!

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 perfectly fluffy and light and have exotic and unique flavor everyone will quickly come to love!

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!

Leftovers?

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:

  1. Preheat the oven to 200°F
  2. 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.
  3. 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.

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!

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! 🙂

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!

 

 

Fresh Jasmine and Tahitian Vanilla Cream Scones

These fresh jasmine & Tahitian vanilla scones are perfectly light and fluffy. The combination of these exotic flavors is a perfect way to start your morning and treat yourself to exceptional decadence.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 slices
Calories 311 kcal
Author Mackenzie Ryan

Ingredients

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)

Wash

  • 1 tbsp heavy cream
  • 1 tsp sugar in the raw
  • 1/8 tsp Tahitian vanilla extract (optional)

Instructions

Preheat

  1. Preheat oven to 425°F

Mix Scones

  1. Sift together the cake flour, sugar, baking powder, and salt into a bowl.
  2. In a liquid measuring cup, combine the egg, heavy cream, and vanilla. Whisk until combined
  3. 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.
  4. 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

  1. 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.
  2. Cut the scones into 8 triangles and place them on a parchment or silicone mat lined sheet pan.
  3. Brush the scones with the tablespoon of heavy cream (add in the vanilla if you like) and sprinkle with the sugar in the raw.
  4. Bake for 12 Minutes, or until the scones are cooked throughout and starting to brown on the corners.

Optional Decoration

  1. 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.

Recipe Notes

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.

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!.

You Might Also Like

20 Comments

  • Reply Daisy May 12, 2016 at 12:06 pm

    I just told you my bestie’s favorites are biscuits and now these are MY favorites! Are you reading my mind (or tummy, actually)?

    I agree scones are beautiful out of the oven. I bake them with dried mangoes in them and my own homemade cream, and before they’re cool, I’ve usually eaten a third of them.

    But the best ones I’ve had were in a farm in New Zealand. They had just been baked with homemade clotted cream and fresh blackberry jam from the berry patch outside the kitchen door. ❤️ Ok I’ll stop now. Probably scaring you with my scone obsession lol.

    • Reply Mackenzie Ryan May 12, 2016 at 2:18 pm

      I LOVE SCONES!!!! Especially ones with clotted cream and fresh blackberry jam. You should take me on your adventures! 🙂

      • Reply Daisy May 13, 2016 at 10:34 pm

        If I could, I would lol! Maybe I’ll pass by your city sometime. xx

    • Reply Kylee @ Kylee Cooks May 12, 2016 at 3:27 pm

      Aaah, now you’re making me homesick. Fresh jam, and clotted cream…

      • Reply Daisy May 13, 2016 at 10:35 pm

        It’s not something I’ll find in my home (I live in the tropics) but I miss it too!

  • Reply Shadi Hasanzadenemati May 12, 2016 at 1:52 pm

    I love jasmine and my husband loves scones. What I love about this recipe is that how well explained it is! Thank you so much!

    • Reply Mackenzie Ryan May 12, 2016 at 2:15 pm

      Thanks, Shadi. I hope you two get to try the recipe some day! 🙂

  • Reply Bintu | Recipes From A Pantry May 12, 2016 at 2:16 pm

    Seriously, I would give anything to have a couple of these along with some Roiboos tea.

    • Reply Mackenzie Ryan May 12, 2016 at 2:23 pm

      I would invite you over to enjoy some, but I’m going to be honest. . .I ate them all in one sitting 🙂

  • Reply Kylee @ Kylee Cooks May 12, 2016 at 3:27 pm

    Wow, these look seriously amazing, Mackenzie! I love scones, and those are just so pretty.

  • Reply Renee May 12, 2016 at 4:16 pm

    These look lovely! I haven’t yet cooked with edible flowers, but I’m growing some jasmine in my backyard – I’ll have to look a little deeper into this!

    • Reply Mackenzie Ryan May 12, 2016 at 6:45 pm

      Once you’ve confirmed whether or not it’s edible jasmine, these will be your best friend! SO GOOD! 🙂

  • Reply Catherine May 12, 2016 at 5:07 pm

    These are simply lovely dear! I would love one in the morning with my tea….beautiful post! xo, Catherine

    • Reply Mackenzie Ryan May 12, 2016 at 6:45 pm

      Thank you, Catherine! I hope you get to try them sometime!

  • Reply Jolina - The Unlikely Baker May 12, 2016 at 5:35 pm

    When I saw this on Instagram I knew I had to check it out! I’ve always been curious about how to work with edible flowers. And these are just the loveliest scones. I will need to find out where to get edible flowers and try this out soon.

    • Reply Mackenzie Ryan May 12, 2016 at 6:42 pm

      I gave some tips for buying and storing edible flowers in an article here, but if you think you may want to purchase some, check out my favorite site to buy from here. (A little tip, shipping is the same if you buy one or 5 different types – so it’s nice if you’re looking at doing a lot of flowers.)

  • Reply Sophia May 12, 2016 at 7:26 pm

    I love the uniqueness of this recipe! Scones are the perfect baked good for me. SO yummy and amazing texture. I’ve never worked with flowers before, learned lots of new info about them with this! The look almost too pretty to eat!

    • Reply Mackenzie Ryan May 12, 2016 at 8:17 pm

      Thanks Sophia! I hope you get to try working with edible flowers at some time, they are lots of fun! Both pretty, and tasty! 🙂

  • Reply Uma Srinivas May 15, 2016 at 7:39 pm

    Looks divine 🙂 Right now i am having my coffee, i wish i can take one of these 🙂

  • Leave a Reply