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
- 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
- Pre-heat your oven to 425 degrees. 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 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).
- 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.
- 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.
- 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.
- 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.
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