Raspberry & Jasmine Tea Cream Scones | BCLIQUOR

Ingredients

• 2½ cups (625 ml) all-purpose flour, plus extra for dusting
• 5 tbsp (75 ml) granulated sugar
• 1 tbsp (15 ml) Jasmine tea leaves
• 1 tbsp (15 ml) baking powder
• ¼ tsp (1 ml) fine sea salt
• 6 tbsp (90 ml) unsalted butter, chilled, cut into large chunks
• 1 cup (250 ml) whipping cream
• 2 large eggs, divided
• ½ tsp (2.5 ml) vanilla extract
• 1 cup (250 ml) fresh raspberries or frozen raspberries, thawed and drained
• 2 tsp (10 ml) water
• demerara sugar, for garnish
• butter, jam and clotted cream, to serve (optional)