A floral-scented green tea and bits of coconut are masterfully combined in this marvelous gluten-free indulgence.
Jasmine–Green Tea & Coconut Scones
- 1½ cups plus 1 tablespoon heavy whipping cream, divided
- 5 tablespoons loose litchi-jasmine green tea leaves*, divided
- 2¼ cups gluten-free all-purpose flour blend
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- ⅓ cup minced dried unsweetened coconut
- ½ teaspoon coconut extract
- ¼ teaspoon vanilla extract
- In a medium saucepan, heat 1½ cups cream over medium-high heat until very hot but not boiling. Remove from heat; add 3 tablespoons tea leaves. Cover and let steep for 15 minutes.
- Strain cream mixture through a fine-mesh sieve into a heatproof container. Cover and refrigerate until cold, 6 to 8 hours.
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Using a mortar and pestle or an electric spice grinder, grind remaining 2 tablespoons tea leaves.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add coconut and ground tea leaves, stirring well.
- Add coconut extract and vanilla extract to cold steeped cream, stirring well. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and gently knead dough 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch fluted round cutter, cut 14 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush top of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 13 minutes. Serve warm.
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