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.
½cupfresh jasmine flowers, sepal removed (the green bottom part)
Wash
1tablespoonheavy cream
1teaspoonsugar in the raw
⅛teaspoonTahitian vanilla extract(optional)
Instructions
Preheat
Preheat oven to 425°F
Mix Scones
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 ¾" 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.
Optional Decoration
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.
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.