3tablespoons cream (half and half or milk can also be used)
1cup (114g)powdered sugar
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.
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.