Have you spotted stalks of rhubarb at the market yet? The appearance of this ingredient is a delicious signal that spring is finally here. If you snagged some rhubarb recently, bookmark this recipe for mini cream scones — it'll come in handy all season long!
You typically serve tea with scones, but this recipe takes that idea one step further. Not only do you mix jasmine tea leaves into the dough, but you also sprinkle them on top (combined with turbinado sugar) before the scones are baked.
The subtle floral flavor of jasmine permeates the entire scone, with a crunchy, almost caramelized jasmine-sugar crust on top. The rhubarb helps balance out the sweetness and richness from the heavy cream and, of course, provides a pretty pop of pink.
These delicate treats would be perfect for a spring bridal or baby shower or Mother's Day brunch. Just be sure to serve them with plenty of tea, cream, and sugar!
→ Get the Recipe: Mini Rhubarb and Jasmine Tea Cream Scones from Floating Kitchen