Mixed Berry and Jasmine Tea Scones

I’m doing my best to empty the freezer and pantry before summer. I was very pleased when I found this granola recipe that used up both the date purée and the TVP! While it does have a decent amount of protein, I also felt like it lacked flavor, so I don’t think I’ll be making it again. I also made so-so protein breakfast cookies with some sweet potato purée and the last of the sunbutter (and even though I used all chocolate chips instead of half chocolate-half dried fruit, they were just so-so). Then, to use up the last of the frozen mixed berries, I made these mixed berry and jasmine tea scones. 

The original recipe was a bit poorly written in that the first step was preheating the oven, but then they threw in 30 minutes of refrigeration. I actually skipped that step because I only saw it at the last moment and I figured that the fact that my berries were frozen would be enough, but the scones did collapse a bit in the oven, so I do recommend the refrigeration step prior to baking (and I have written the recipe as such). 

I used 8 ounces of mixed berries; I just made sure the strawberries were chopped to be on par with the size of the blueberries, blackberries, and raspberries. You can also use fresh berries instead of frozen, but then they will be more fragile as you are folding the dough, and you might need a bit more flour. 

The Engineer and I enjoyed these, but the kids found them too fruity. 

1 Tbsp. jasmine tea leaves 

1 ½ cups unbleached all-purpose flour 

½ cup almond flour 

¼ cup sugar 

¼ tsp. kosher salt 

1 Tbsp. baking powder 

6 Tbsp. cold lactose-free butter, cut into small pieces 

4 oz. frozen blackberries 

4 oz. frozen raspberries 

¾ cup plus 

2 Tbsp. lactose-free cream (or coconut milk) 

coarse sugar, to top 

Line a baking sheet with parchment or a silpat. 

Place jasmine tea leaves in a coffee grinder or food processor, and process to a fine grind. Combine finely ground jasmine tea leaves, flour, almond flour, sugar, salt and baking powder in a food processor bowl. Pulse 4 times in three second bursts to blend all dry ingredients. Add in the butter and pulse until the mixture resembles wet sand. Pour ¾ cup of the 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. 

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. 

Preheat oven to 375 °F. 

When ready to bake, remove the scones from refrigerator, brush the tops with the remaining 2 tablespoons of cream, and sprinkle with coarse sugar. 

Transfer to oven and bake for 20 to 25 minutes, or until tops and bottom edge start to turn golden. Cool scones on a wire rack before serving.