White Peony & Blueberry Scones

Recipe by Natasha Pickowicz

Makes 8 four-inch scones

INGREDIENTS

• 1 stick (4 ounces) unsalted butter, cold
• ⅓ cup plus two tablespoons granulated sugar
• ½ cup Dona Wah White Peony Tea
• 1 ⅔ cup (about 200g) all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon kosher salt 
• ½ cup blueberries, frozen
• ½ cup heavy cream, cold; plus 2 tablespoons more to finish

DIRECTIONS 

Preheat the oven to 375°F. Line a baking sheet with parchment and set aside. 

Cube the butter into 1-cm pieces and transfer to the freezer while you prepare the rest of the ingredients. 

In a spice grinder or blender, pulse the granulated sugar and Dona Wah White Peony Tea until the tea reduces to a small fleck in the sugar. Measure ⅓ cup, reserving the rest for finishing. 

Combine the ⅓ cup of peony sugar with the all-purpose flour, baking powder, and kosher salt in a medium sized bowl and whisk to combine. 

Add the frozen butter all at once and work into the flour mixture using a dough cutter or knives, until the butter is the size of lentils and peas, and the dry ingredients feel damp and cool to the touch. (Alternatively, in a stand mixer, the butter can be added using the paddle attachment.)

Add the blueberries and toss to combine. 

Stream in ⅓ cup of cold heavy cream and loosely toss with your fingers to mix, letting the dough fall through your fingers. Use as light a touch as you would to dress a salad, trying your best not to overly compact the crumb. Add the remaining heavy cream, one tablespoon at a time, tossing and pressing the mixture until a soft, loose dough has formed.

Turn the mixture onto a clean, dry countertop and pat into a small square several inches high. Gently press the dough down with a rolling pin until the mound is about 1-inch high. 

Using a 2-inch round cookie cutter, punch out six scones, carefully transferring each to the prepared sheet tray, spacing them at least four inches apart, as they will spread quite a bit upon baking. Press the remaining scraps together and punch out the final two scones, being careful not to overwork the dough or render it gummy. 

(At this point, the shaped scones can be frozen and baked off up to one month after being mixed.)

Brush the remaining heavy cream on top of each scone and sprinkle ½ teaspoon of the remaining peony sugar to stick.

Transfer to the oven and bake until the tops are lightly golden and the scones are baked through, about 32 to 35 minutes. (The center of the scone should spring back after a small poke of the finger). 

Eat immediately, preferably with more cold butter.