mixed berry & jasmine tea scones

How To Make mixed berry & jasmine tea scones

• 1

  Place jasmine tea leaves in a coffee/spice grinder or food processor, and process to a fine grind. Line a baking sheet with parchment or Silpat. Combine finely ground jasmine tea leaves, flour, almond flour, sugar, salt and baking powder in a food processor bowl.
• 2

  Pulse 4 times in three second bursts to blend all dry ingredients. Add in the butter and pulse until the mixture resembles wet sand.
• 3

  Pour 3/4 cup of the heavy cream over the mixture and pulse another 3 to 4 times in 3-second bursts or until dough starts to come together. Turn dough into a bowl and fold in berries.
• 4

  Transfer the dough to a heavily-floured work surface and pat it into 1-inch-thick square. Using a knife, cut dough into 3-inch x 4-inch rectangles and then halve each rectangle diagonally. Transfer triangles to the parchment-lined baking sheet. Refrigerate for at least 30 minutes, or cover with plastic wrap and refrigerate overnight.
• 5

  Heat oven to 375°F. when ready to bake. Remove the scones from refrigerator, brush the tops with the remaining 2 tablespoons of heavy cream, and sprinkle with coarse sugar.
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