Such a perfect tea recipe, for more reasons than one. First, because it was inspired by another teatime recipe. Second because that inspiration led me to actually use tea IN THE RECIPE. Oh yes, I went there. I'm such a rebel.
I don't have Earl Grey, but I have more green tea than I care to admit....I have three different brands because I like to change it up a bit. My current favorite is TJ's green tea with jasmine. Close your eyes and just think of it, green tea, jasmine, and blueberry. It was such a great combination that I plan on using it again - what do you think of blueberry cupcakes with green tea frosting? The thought of it has me salivating.
Blueberries and Green Tea Shortcakes3 cups blueberries
1 Tbsp sugar
2 1/2 cups heavy cream
3 bags of green tea and jasmine tea
2 cups whole wheat flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground ginger
1/2 tsp vanilla
1 Tbsp butter, melted
2 Tbsp confectioner sugar
1) Combine half of the blueberries, 1/3 cup water and 1 Tbsp of sugar in small saucepan over medium heat. Bring to a boil, reduce heat and simmer about 7 minutes. Remove from heat and stir in remaining blueberries.
2) Heat half the cream to a boil and add the teabags. Remove from the heat and refrigerate (with the tea bags in the cream) for 2 hours.
3) Heat oven to 425. In a large bowl, whisk together flour, baking powder, salt, and ginger.
4) Stir in remaining cream and vanilla.
5) Remove dough to lightly flour surface and kneed gently. Roll dough to 3/4 inch thickness and cut with a biscuit cutter, combining scraps and rerolling until you have 12 circles.
6) Place dough circles on baking sheet. Brush tops with melted butter and sprinkle with sugar.
7) Bake about 15 minutes, or until lightly browned. Let cool on wire rack.
8) Remove tea bags from heavy cream. Beat until frothy, then add the confectioner's sugar and keep beating until soft peaks form.
9) Halve the shortcakes horizontally. Spoon berry mixture over bottom half, top with whipped cream, and cover with top half.