Mini Rhubarb and Jasmine Tea Cream Scones

Mini Rhubarb and Jasmine Tea Cream Scones |
  • Mini Rhubarb and Jasmine Tea Cream Scones
  • Mini Rhubarb and Jasmine Tea Cream Scones
Posted on May 8, 2015

I’m keeping it short and sweet today friends. It’s Friday and we have important things to do. We can’t be bothered with my long, boring ramblings. Are you impressed with how considerate I am being of our schedules?

And what could be more perfect for a “mini” blog post than these Mini Rhubarb and Jasmine Tea Cream Scones.

Let’s evaluate. Mini everything just taste better (with the added bonus that you get to eat 2 or 3 of said mini things with no judgment). Rhubarb is everywhere right now. Scones are a must for Mother’s Day brunch. And tea. Well, I just kind of think that mom’s like tea. Am I right? I’m only a dog mom, so I actually have no authority on this matter. But you should just trust me anyway. We have that kind of relationship, right?

One last quick note: make sure the cut the rhubarb into small-ish pieces (about the size of an almond). These scones cook quickly, so if the rhubarb is too large, it won’t have sufficient time to soften during baking.



Recipe adapted from Joy the Baker

Mini Rhubarb and Jasmine Tea Cream Scones

Yield: Makes about 18 scones

Mini Rhubarb and Jasmine Tea Cream Scones


  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon plus 1/2 tsp. jasmine tea leaves, divided
  • 1 tablespoon baking powder
  • 1 tsp. salt
  • About 1 1/2 cups heavy cream, plus more for brushing the tops
  • 1 tsp. vanilla extract
  • 3/4 cups rhubarb, cut into 1/2-inch pieces
  • 1/4 cup turbinado sugar


  1. Pre-heat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt and 1 tablespoon of the jasmine tea leaves.
  3. Measure out 1 1/3 cups of heavy 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).
  4. Dump the dough out onto a lightly floured surface and use your hands to form it into a disk about 3/4-inches thick. Using a small round biscuit or cookie cutter (I used a 2-inch cookie cutter), 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.
  5. Brush the top of each circle with heavy cream. In a small bowl, mix together the turbinado sugar with the remaining 1/2 tsp. of jasmine tea leaves. Sprinkle the sugar mixture over top of the circles.
  6. 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.
  7. Scones are best when served while still slightly warm. Once fully cooled, they can be stored in an airtight container for 1-2 days at room temperature.


  • These scones are tempting me to start a full-on tea time every day of my life. Taking a little hiatus from life to enjoy tea + one or twelve mini tea scones sounds like something that should happen on the reg. Love these little bites of joy! That rhubarb, though!


    • Yes, let’s have tea time and discuss the royal family. Sounds like a plan!

  • So pretty and love the combination of the rhubarb with the jasmine tea!


    • Thanks, Jennifer!

  • Gorgeous presentation and they sound delightfully flavorful. Such a creative recipe for Mother’s day!


    • Thank you for the wonderful compliment, Heather!

  • Girl, these scones are gorgeous! I love the color from the rhubarb and the visible flakes of tea leaves going on in here! Moms do like tea. And since the tea is already in the scone, this mom can have one with a cocktail. 🙂


    • I like the way you think, Rachelle!

  • Amazing as always, Liz!


    • Awww…thanks, Matt!

  • These are SOOOO pretty!!!! And I agree, everything in mini form taste better. Happy weekend! 😉


    • Thanks, Nicole. I hope you have a wonderful weekend!

  • Wow what a lovely Mother’s Day idea! Love the idea of Jasmine tea in these scones!


    • Thanks, Medha! I hope you try them out!

  • I just made scones this morning for my mom’s birthday – they were of the cherry and almond sort. But now I have a new one to try! These look so good!


    • Oh cherry and almond sounds lovely. Shall we trade then? 🙂

  • I’ve been dreaming of making scones recently and I have a newfound obsession with rhubarb so these are look SO good right now!!


    • Yeah! I’m always dreaming of scones. And other baked goods. Is that weird? 🙂

  • Heavy cream always makes scones bettttterrr!! Love these seasonal, tea, scones! hehe… having said tea makes me feel like Queen Elizabeth, save the yoga pants… Now I can feel even more like the queen with these fabulous beauties! Mini…. I’ll eat them all! Watch out! Wishing you a lovely Mom’s day, Liz!! (BTW – no it’s not weird to perpetually dream of scones… and other baked goods. I think we share similar dreams!).


    • Thank you so much Tracy! Now I’m picturing Queen Elizabeth hanging in her yoga pants. HA! XO

  • OBVIOUSLY mini is always better! I love the sweet tart earthy thang going on with these. I can have five, right?


    • You can totally have 5! Thanks, Joanne!

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