Mini Rhubarb and Jasmine Tea Scones

Mini cream scones with rhubarb and jasmine tea leaves.

3 cups all-purpose flour (I used King Arthur Flour)
1/3 cup granulated sugar
1 tablespoon plus 1/2 tsp. jasmine tea leaves, divided
1 tablespoon baking powder
1 tsp. salt
About 1 1/2 cups heavy cream, plus more for brushing the tops
1 tsp. vanilla extract
3/4 cups rhubarb, cut into 1/2-inch pieces
1/4 cup turbinado sugar

View the full recipe at Floating Kitchen →