Thursday, September 28, 2017

Rhubarb and Jasmine Tea Cream Scones

Toward the tail end of our Montreal stay, we went to Jean Talon Market to get a few things (mainly a tonka bean for a recipe I’ll post soon, plus our annual supply of maple syrup) and saw rhubarb. I can never resist the siren song of rhubarb! These stalks were nice and pink, too. So after the rhubarb tart, I made rhubarb and jasmine tea cream scones. I had lactose-free cream, but this is one case where coconut milk would be a fine substitute. For the tea, I let my nose guide me and used the best-smelling jasmine tea from my parents’ pantry, but the original recipe specifies that chamomile would be acceptable too, and I’m pretty sure you could use Earl Grey or Darjeeling teas as well.

I really, really love how these turned out! I’ll have to keep that recipe in mind for rhubarb season from now on.

3 cups all-purpose flour
1/3 cup granulated sugar
1 Tbsp. plus ½ tsp. jasmine tea leaves, divided (I chopped them finely)
1 Tbsp. baking powder
1 tsp. salt
about 1 ½ cups lactose-free cream (or coconut milk), plus more for brushing the tops
1 tsp. vanilla extract
1 cup chopped rhubarb (keep the pieces about ½-inch in size)
¼ cup turbinado sugar

Preheat your oven to 425 °F. Line a baking sheet with parchment paper and set it aside.

In a large bowl, whisk together the flour, granulated sugar, baking powder, salt and 1 tablespoon of the jasmine tea leaves.

Measure out 1 1/3 cups of cream. Mix in the vanilla extract. Slowly add the cream mixture to the dry ingredients, stirring with a wooden spoon as you pour in the cream. Gently stir in the rhubarb. Add more cream if necessary, one tablespoon at a time, so the dough is moist and holds together loosely (it will be a bit shaggy).

Dump the dough out onto a lightly floured surface and use your hands to form it into a disk about ¾-inch thick. Using a small round biscuit or cookie cutter (I used a glass), cut out small circles from the dough disk. Transfer the circles to your baking sheet, placing them about 1-inch apart. Gently re-shape the scraps and continue cutting out circles until all the dough has been used.

Brush the top of each circle with cream. In a small bowl, mix together the turbinado sugar with the remaining ½ tsp. of jasmine tea leaves. Sprinkle the sugar mixture over top of the circles.

Transfer to your pre-heated oven and bake for 15-18 minutes, or until golden brown on top. Remove from the oven and set aside to cool slightly.

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