Jasmine–Green Tea & Coconut Scones

teatimemagazine.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

1½ cups plus 1 tablespoon heavy whipping cream, divided

5 tablespoons loose litchi-jasmine green tea leaves*, divided

2¼ cups gluten-free all-purpose flour blend

⅓ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons cold unsalted butter, cubed

⅓ cup minced dried unsweetened coconut

½ teaspoon coconut extract

¼ teaspoon vanilla extract

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