BREAKFAST

HIBISCUS SCONES

August 15, 2015

HIBISCUS SCONESHappy weekend friends!

Yep! This is what I’m loading up on this glorious Saturday morning hibiscus scones.  I know you have a weekend to return to so I’ll make it quick.

Let’s talk about ingredients.

Hibiscus.

These alluring red rubies are the new love of my life not only because they’re red and red is my favorite color the flavor profile of these sweet flowering buds will have your taste buds in greedy curiosity mode.

They have a lemony-tart, berry element going on that’s fruity and tealike and in my book, translates into breakfast scones. ALL DAY.  🙂

HIBISCUS ingredients

So without further ado, let’s make breakfast!

Step 1
Break out your large mixing bowl then combine flour, sugar, baking powder, and salt.

Step 2
Pull out your pastry cutter or you can use a fork if you don’t have a pastry cutter cut in butter until the mixture takes on a crumbly texture.

Step 3
Mix in ¼ cup heavy whipping cream, stir in almond milk and vanilla. Mix until all dry ingredients are moisturized. Lastly, stir in your dried, fleshy hibiscus fruits.

Process shot

Step 4

Lightly sprinkle flour on the surface pat out dough and form it into a 10-inch circle check out my circle yeah, like that.

Cut into eight wedges. Lastly, place scones on a prepared pan lined with parchment paper, then brush scones with one tablespoon of heavy whipping cream, sprinkle with one tablespoon of turbinado sugar then bake.

HIBISCUS SCONES
How To Prepare Hibiscus Scones

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HIBISCUS SCONES
 
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Author:
Serves: 8 scones
Ingredients
  • ½ cup of dried hibiscus fruit chopped
  • 3¼ cups flour
  • ½ cup + 1 tablespoon turbinado sugar
  • 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup cold butter cubed
  • 2 teaspoons vanilla extract
  • ¼ cup + 1 tablespoon heavy whipping cream
  • ⅓ cup almond milk
Instructions
  1. Turn on the oven to 375 degrees
  2. FIRST
  3. Break out a large bowl then combine flour, ½ cup of turbinado sugar, baking powder, and salt.
  4. SECOND
  5. Pull out your pastry cutter or you can use a fork if you don't have a pastry cutter on hand. Cut in butter until the mixture takes on a crumbly texture.
  6. THIRD
  7. Mix in ¼ cup heavy whipping cream, stir in almond milk and vanilla. Mix until all dry ingredients are moisturized. Lastly, stir in your dried hibiscus fruit.
  8. FOURTH
  9. Lightly sprinkle flour on the surface pat out dough and form in a 10-inch circle. Check out my circle, yeah... like that. Cut into 8 wedges.
  10. Lastly, place scones on a prepared pan lined with parchment paper, then brush them scones with 1 tablespoon of heavy whipping cream, then sprinkle with 1 tablespoon of turbinado sugar.
  11. Now the fun part, bake for 15-20 minutes until scones are golden or until the toothpick has little to no crumbs.
  12. Allow cooling for 5 minutes then drizzle with glaze. Best served warm with a cup of tea! 🙂
Notes
LIME GLAZE:

1/3 cup lime juice
1 cup powder sugar

In a small bowl, combine ingredients, whisk until well combined once combined, drizzle over scones.

I wanted to play on the lemonade-y taste with the berry-rich component which is why I used a lime glaze that adds a sweet tanginess that proves to be the perfect 3 some. 3>

These right here-constant.

HIBISCUS SCONES

 

Alrighty, I’ve taken up enough of your Saturday a.m so I’m gonna head out.

Enjoy your weekend!

p.s. Follow me on Instagram where I can see your batch of hibiscus scones tag #tasteofyummy. Are you going to bake a batch? I would.

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