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tea

Lemon Jasmine Blueberry Scones

March 25, 2022 By Ashley Leave a Comment

I love tea. Drinking it and baking with it. My tea infused lemon jasmine blueberry scones are incredibly delicious, with a delicate floral spin that takes these scones to the next level. Jasmine tea gives these flaky and tender scones a subtle floral flavor that really compliments the pops of lemon and blueberries. For more jasmine flavor, I drizzled a sweet jasmine tea glaze over the baked scones. A must bake for Spring.

Lemon Jasmine Blueberry Scones

Jasmine Tea

A good quality jasmine tea will have a jasmine fragrance. A lot of super market varieties fall short and neither have the fragrance nor taste of jasmine. You don’t at all need an expensive tea, just one that has a pronounced jasmine flavor. I used Rishi jasmine tea. If you’re a fan of jasmine tea, or floral teas, these scones are for you. Even if you’re not a fan of floral teas, I urge you to try it in this recipe. The jasmine goes so well with the floral flavors of the lemon and blueberry. They smell and taste absolutely amazing. But, you can omit it to make lemon blueberry scones.

Lemon Jasmine Blueberry Scones

How to Make Lemon Jasmine Blueberry Scones

I like to use a stand mixer to make scones to avoid the headache of having to cut in butter by hand. I love this method. It’s faster too. You could also use a food processor instead, like I did with my bacon, cheddar and chive scones.

Flour, baking powder, jasmine tea, baking soda, sugar, salt and lemon zest are combined in the bowl of a stand mixer. Cold, cubed butter is added and beaten on low until the mixture is coarse and has pea sized pieces of butter throughout. It’s totally fine for some larger pieces of butter to remain as well.

Lemon Jasmine Blueberry Scones

Fresh blueberries are stirred in by hand with a spatula as to not smash them or break them up with the mixer paddle, followed by the cold buttermilk. Turn the dough onto a lightly floured surface to shape the dough into a circle about 1 1/2″ thick. Cut into 8 even size wedges and space them out on a parchment lined cookie sheet.

Brush the scones with buttermilk to help get that crispy, brown top.The scones are baked until golden and set to cool while preparing the jasmine glaze.

Lemon Jasmine Blueberry Scones

Jasmine Tea Glaze

Jasmine tea is steeped in a warm cream mixture to extract all the flavor of the tea into the glaze. The cream is strained, discarding the tea leaves. Powdered sugar is whisked into the cream to make a glaze for drizzling.

Drizzle the glaze over the cooled scones, allowing the glaze to set for 30 minutes or so before serving. I love to serve these up slathered with butter and a cup of, you guessed it, jasmine tea.

Lemon Jasmine Blueberry Scones

If you make my lemon jasmine blueberry scones, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more breakfast recipes, check out these posts:

Banana Bread Scones with Espresso Glaze

Blueberry Streusel Muffins

Bacon, Cheddar and Chive Scones

Pumpkin Cream Cheese Muffins

Lemon Jasmine Blueberry Scones
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Lemon Jasmine Blueberry Scones

Lemon, jasmine tea and blueberry scones drizzled with jasmine tea glaze
Prep Time10 mins
Cook Time25 mins
Chill30 mins
Total Time1 hr 5 mins
Course: Breakfast
Keyword: berry lemon pavlova, biscuits, blueberries, jasmine tea, scones
Servings: 8 scones

Equipment

  • 1 Electric Stand Mixer

Ingredients

Lemon Jasmine Blueberry Scones

  • 2 ⅓ cups (280g) all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 tablespoon jasmine tea leaves
  • ¼ + ⅛ teaspoons baking soda
  • ¼ cup (50g) granulated sugar
  • ¾ teaspoon fine sea salt
  • 2 teaspoons lemon zest
  • ½ cup (113g) unsalted butter, cold cubed
  • ¾ cup (170g) buttermilk, cold
  • ¾ cups (105g) blueberries
  • 1 tablespoon buttermilk, for brushing on scones

Jasmine Glaze

  • 3 tablespoons cream (half and half or milk can also be used)
  • 1 teaspoon jasmine tea
  • 1 cup (114g) powdered sugar

Instructions

Make the lemon jasmine blueberry scones.

  • Combine the flour, baking powder, jasmine tea, baking soda, sugar, salt and lemon zest into the bowl of a stand mixer fitted with the paddle attachment. Beat on low to combine thoroughly.
  • Scatter the butter cubes over the dry ingredients. Beat the mixture on low speed until the mixture resembles coarse meal with pea-size chunks of butter mixed throughout.
  • Remove the bowl from the mixer. Stir in the blueberries.
  • Drizzle the ¾ cup cold buttermilk over the mixture and use a spatula to mix. Mix the dough until it just seems to hold together. If the dough still seems dry and isn't fully incorporating, add more buttermilk, a tbsp at a time. 
  • Turn out the dough onto the floured surface. With a light hand, shape into a disc, about 1 ½ inch thick. 
  • Cut into dough into 8 equal wedges.
  • Brush the scones with buttermilk.
  • Place the scones on a baking sheet lined with parchment paper, 2-3 inches apart and refrigerate for 30 minutes.
  • Meanwhile, preheat the oven to 400F.
  • Bake until the scones are golden brown, about 25-30 minutes. 
  • Place the scones onto a cooling rack to cool.

Make the jasmine tea glaze.

  • Place the cream in a small saucepan over low heat.
  • When the cream begins to simmer (small bubbles around the edge of the pan), remove from the heat.
  • Place the tea into the cream and let steep for 5 minutes.
  • Strain the cream mixture over a medium size bowl with a fine mesh sieve, pushing as much liquid from the tea as possible. Discard the tea leaves.
  • Add the powdered sugar to the cream, and whisk to combine.
  • Drizzle the cooled scones with the glaze. Let the scones set for 30 minutes to firm up the glaze.

Notes

Scones are best served the day they are baked. Leftover scones can be stored at room temperature in an airtight container for up to 2 days.

Filed Under: Muffins, Scones and Biscuits Tagged With: biscuits, blueberries, breakfast, glaze, jasmine tea, lemon, scones, tea

Matcha Sugar Cookies + Decorated Halloween Cauldron

October 13, 2021 By Ashley Leave a Comment

I love a good sugar cookie, especially one that actually tastes good, and doesn’t spread all over the place when baking. I’ve shared recipes for my go-to sugar cookie recipe and my black cocoa sugar cookies, so today I am sharing with you my matcha sugar cookie recipe. It tastes amazing AND doesn’t spread when baking. I love matcha. It’s earthy, with a hint of sweetness and umami flavor. Really though, it’s hard to explain what makes matcha so appealing and tasty, but it is. My matcha sugar cookies are earthy, just sweet enough, with a hint of almond to compliment the green tea.

Matcha Cut Out Sugar Cookies

When making these cookies, I thought, what better way to highlight a green cookie than with a Halloween theme decoration. So, I went with a witchy cauldron cookie with glowy green potion bubbles with some sugar eyeballs, bones and sprinkles.

Now, if you’ve been to my blog before, you know that royal icing cookie decorating is not my strongest skill nor am I overly patient with the process. So for these cookies, I kept it easy. You will need:

a cauldron cookie cutter

15 second royal icing – black, white and bright green

a scribe tool or a toothpick

#1 and #2 piping tips

piping bags

Cauldron Cookies

I wanted to give the cauldrons a used, beat up look just to kind of make them look old and witchy. I outlined the cauldron shape on the cookie with royal icing. Then I gave the cauldron some “feet” to stand on. I filled in the outlines right away with black royal icing, leaving some areas more sparse than others. This will give the icing an uneven look when they’re completely filled in with icing. If you want a more solid look not-so-banged-up look, flood the cookie evenly and wiggle it back and forth on your work surface to even out the icing.

While the black was drying, I made icing eyeballs and bones with white royal icing. You can buy both sugar bones and eyeballs at the craft store during Halloween if you want to keep things simple. To make them yourself, pipe different small sized rounds on a parchment paper. You want to keep them small but varying in size. Let them dry completely, then use an edible marker or gel food color to paint the black centers. To make the bones, use a #1 tip to pipe a “Y” shape, then pipe an upside down “V” on the bottom of the Y.

Cauldron Cookies

For the potion bubbles, I used a #2 piping tip and piped various sized dots along the top area of the cookie. Be sure the dots do not touch otherwise they will run together. Wait for the dots to crust over and dry a bit, then add a second layer. Repeat this step 2 or 3 more times. While the dots are still wet, place the eyeballs and the bones, then the sprinkles. Let the cookies dry completely before storing and packaging.

Cauldron Cookies

If you make these matcha sugar cookies or use this decorated cauldron tutorial, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more decorated cookie recipes, check out these posts:

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

Snowflake Sugar Cookies

Tutorial: Speckled Egg Cookies

Matcha cut out sugar cookies
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Matcha Sugar Cookies

Matcha green tea flavored sugar cut out cookies
Prep Time10 mins
Cook Time20 mins
Chill1 hr
Total Time1 hr 30 mins
Course: Dessert
Servings: 12 -14 large cookies

Ingredients

  • 2 ½ cups (312g) all purpose flour
  • 2 tablespoons matcha tea
  • ½ teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon almond extract
  • 1/2 batch prepared royal icing

Instructions

  • In a medium bowl, whisk together the flour, matcha and salt until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
  • Add the egg, followed by the vanilla and almond extracts beating until just combined.
  • Scrape down the bowl. With the mixer on low speed, gradually add the flour and beat until just combined. 
  • Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
  • Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
  • Preheat the oven to 350F. Line two cookie sheets with parchment paper.
  • Place the chilled dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent any sticking.
  • Roll out the dough to 1/8-3/8" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking.
  • Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
  • Place the cookie sheets into the refrigerator for 20-30 minutes to chill.
  • Bake the cookies for 17-20 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
  • Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely.

Notes

Matcha sugar cookie dough will keep in the refrigerator for up to three days. Dough can be frozen for up to three months.

Filed Under: Cookie Tutorials, Cookies Tagged With: cookie tutorial, cookies, cut out cookies, halloween, matcha, royal icing, sprinkles, sugar cookies, tea

Iced Matcha Dalgona Coffee

August 12, 2021 By Ashley Leave a Comment

A few weekends ago, hubby and I made a short trip to Chicago. There was a coffee place that I had been wanting to try for a while now- Sawada, owned by renowned latte artist Hiroshi Sawada. They served two drinks that I really wanted to try. The Black Camo latte made with hojicha tea (roasted green tea) and espresso and also the Military latte made with matcha, vanilla syrup and espresso. We got one of each and I was hooked. The flavors of green tea and espresso are so good together! So when I came home, I wanted to create a drink that featured both matcha and coffee and came up my iced matcha Dalgona coffee.

Iced Matcha Dalgona Coffee

Choosing Matcha Tea

Matcha tea powder is what I use for this recipe. The powder is made from ground up tea leaves and is this vibrant, beautiful green color. Matcha powder can be expensive because it is labor and time extensive to make. You can usually find both culinary and ceremonial grade matcha, but the goal here is to find a premium culinary grade matcha that will offer better quality but won’t be as expensive as ceremonial grade. Also, a little goes a long way. A 1.5 oz container of matcha will steep 30 cups of tea. I use The Republic of Teas Organic Matcha powder.

Iced Matcha Dalgona Coffee

What is Dalgona Coffee?

Dalgona coffee was THE drink at the beginning of 2020 and was all over social media. Dalgona coffee origins can be traced back to South Korea (Hi BTS) and is a delicious whipped and fluffy coffee drink made with instant coffee, sugar and hot water. Whipping the mixture with a hand mixer or a milk frother gives it the texture similarly of whipped cream. Let me tell you, it is yummy. I’m not usually a fan of sugar in my coffee drinks, but with the earthy matcha, the sweetened Dalgona balances it so well.

Iced Matcha Dalgona Coffee

How to make Dalgona Coffee

This recipe makes a single 16oz drink. You can totally double or triple it if you would like. In a cup, dissolve the tea in some warm water. Add the ice, then pour in your milk of choice. Mix together the instant coffee, sugar and hot water in a bowl and use a hand mixer or a milk frother to whip it up. The mixture will triple in size, thicken and turn a light brown color. It should resemble the picture above. Spoon the coffee onto the milk and serve. I usually mix mine up a bit before drinking it so that the coffee infuses into the milk below. So, so yum.

Iced Matcha Dalgona Coffee

If you make this iced matcha Dalgona coffee, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more desserts made with tea or coffee, check out these posts:

London Fog No Churn Ice Cream with Honey Shortbread

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Coffee Brownie No Churn Ice Cream

Espresso Toffee Chocolate Chunk Cookies

Iced Matcha Dalgona Coffee
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Iced Matcha Dalgona Coffee

Iced sweetened, whipped coffee with milk and earthy green tea
Prep Time10 mins
Course: Drinks
Servings: 1 serving

Ingredients

  • 2 teaspoons matcha tea powder
  • 1/4 cup (59g) warm water
  • 1/2 cup (123g) milk
  • 1 cup ice
  • 2 tablespoons instant coffee or espresso
  • 2 tablespoons granulated sugar
  • 2 tablespoons hot water

Instructions

  • In a cup, combine the matcha powder and warm water. Stir to dissolve the tea in the water. I like to use a milk frother to blend the tea and water.
  • Pour in the ice over the tea.
  • Slowly pour in the milk.
  • In a medium bowl, combine the instant coffee, sugar, and hot water.
  • With a hand mixer, beat until the mixture has thickened, increased in volume and has turned a light brown color. I will be scoopable.
  • Scoop the dalgona mixture into the cup on top of the milk. Serve.
  • Optional: Sprinkle on a dusting of cocoa powder.

Filed Under: Drinks Tagged With: coffee, dalgona, espresso, iced coffee, iced tea, instant coffee, latte, matcha, tea

London Fog No Churn Ice Cream with Honey Shortbread

August 3, 2021 By Ashley Leave a Comment

No churn ice creams are super easy to make and super convenient as they don’t require an ice cream machine. Homemade ice cream is takes very little effort and are far more yummy than most store bought varieties. My London Fog no-churn ice cream is infused with lavender Earl Grey tea and vanilla beans with chunks of scratch made honey shortbread pieces. Have your tea and biscuits all in one with this rich, creamy and silky ice cream.

London Fog Ice Cream

What is a London Fog?

A London Fog is one of my favorite coffee shop drinks. Often called an Earl Grey Latte, this drink is made with Earl Grey tea, steamed milk and vanilla syrup. Make it a London Smog, or Dirty London Fog by adding a shot of espresso. – my favorite way to enjoy the drink. Earl Grey tea is a black tea that is primarily blended with the flavor of bergamot, but you can find different varieties, such as the tea I used for this recipe, which has the addition of lavender to it. You can use any variety of Earl Grey or Lady Grey (Earl Grey with the addition of blue cornflowers) tea for this recipe.

London Fog Ice Cream

Honey Shortbread

Simple, buttery, sweet and addictive, honey shortbread, this honey shortbread recipe is so, so good on its own, you might want to double the recipe just to snack on it. The shortbread has all the typical ingredients – flour, sugar, butter and a pinch of salt. It is baked until golden brown, and while still warm, honey is brushed over the top and sprinkled with flaky salt. The honey melts into the shortbread and the salt gives it that sweet and salty flavor that makes these shortbread so, so good.

London Fog Ice Cream

How to make London Fog no churn ice cream

Only a few ingredients are needed to make this ice cream – heavy cream, sweetened condensed milk, Earl Grey tea and vanilla bean paste. Steeping the tea in the cream will infuse the cream with the flavor of Earl Grey. I used 5 tea bags to get a powerful Earl Grey flavor. The tea bags and cream are heated until just simmering. Off the heat, allow the tea to steep in the cream for 5-10 minutes . When removing the tea bags from the cream, be sure to squeeze out as much liquid as possible to get the most flavor. The cream needs to be chilled completely before being whipped for the ice cream base.

London Fog Ice Cream

Once the cream is chilled, whip the cream until stiff peaks form. While the cream is whipping, in a large bowl, whisk together the sweetened condensed milk and vanilla bean paste. Fold in the whipped cream in two batches, being careful to not deflate the whipped cream.

I used a loaf pan to layer my ice cream, but you can use any container that works best for you. Pour 1/3 of the ice cream into the pan, sprinkle a layer of the shortbread pieces on top. I use a knife to swirl the cookies into the ice cream. Repeat with a second layer of ice cream and a second layer of shortbread. Repeat with the third and last layer of ice cream and shortbread. Cover the ice cream in plastic wrap and freeze until frozen solid (4-5 hours, or overnight).

London Fog Ice Cream

If you make this London Fog no churn ice cream with honey shortbread, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more ice cream recipes, check out these posts:

Coffee Brownie No-Churn Ice Cream

Key Lime Pie Popsicles

Roasted Peach Crisp Ice Cream

London Fog Ice Cream
Print Recipe
5 from 3 votes

London Fog No Churn Ice Cream with Honey Shortbread

Rich and creamy Earl Grey and vanilla no churn ice cream sprinkled with sweet and salty honey shortbread cookies
Prep Time15 mins
Cook Time30 mins
Course: Dessert

Ingredients

No Churn London Fog Ice Cream Base

  • 2  cups (480g) heavy whipping cream
  • 5-6 tea bags Earl Grey tea (or 1 1/2 – 2 tablespoons loose leaf)
  • 1 (14oz/396g) can sweetened condensed milk
  • 2 teaspoons pure vanilla paste

Honey Shortbread

  • 3/4 cup + 1 tablespoon all purpose flour
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, cold, cubed
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon honey
  • flakey sea salt, for sprinkling

Instructions

Steep and infuse the cream.

  • Place the heavy cream in a medium saucepan over low heat. Place in 5-6 tea bags. Push down the bags to ensure they are fully submerged.
  • Heat the cream until simmering. Don't boil.
  • Remove the saucepan from the heat and let the tea steep for 5-10 minutes.
  • Remove the tea bags from the cream one at a time, pushing all of the liquid out of the bags as much as possible.
  • Stir the mixture and strain over a medium size bowl, to catch any large tea leaves.
  • Chill the mixture for 3-5 hours or overnight. The cream mixture needs to be very cold.

Make the honey shortbread.

  • Preheat the oven to 350F. Line a 6" cake pan with parchment paper, or spray the pan with baking spray.
  • While the cream is chilling, make the shortbread. In the bowl of a food processor, place the flour, sugar and salt.
  • Pulse a couple times to combine. Add in the cold, cubed butter and pulse until the mixture resembles coarse sand and starts to clump up just a bit.
  • Lightly and evenly press the shortbread mixture into the prepared pan with an offset spatula.
  • Place the shortbread in the fridge to chill for 30 minutes.
  • Bake the shortbread for 30-40 minutes until golden brown.
  • Drizzle the honey over the shortbread while it is still warm. Use a pastry brush to spread it evenly over the top.
  • Sprinkle with flaky sea salt. Let cool completely.

Make the ice cream.

  • Place the chilled whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
  • Whip the cream on medium speed until stiff peaks form.
  • In a large bowl, combine the sweetened condensed milk and vanilla. Whisk to combine.
  • Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
  • Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
  • Chop up the shortbread into bite sized pieces.
  • Layer the ice cream in a 9×5 loaf pan or pan of your choice, in three layers, alternatively with the shortbread, and swirl to mix just a bit.
  • Cover loosely with plastic wrap and freeze until solid, or overnight before serving.

Filed Under: Ice Cream and Frozen Treats Tagged With: earl grey, honey, ice cream, no churn, shortbread, tea, tea and biscuits, vanilla

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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