RECIPES FROM THE BLOOMIST KITCHEN

CHAMOMILE FLOWER & LAVENDER MAPLE CREAM SCONES

Bloomist Field Chamomile Tea, our estate-grown herbal blend, is gently infused into the cream, carrying notes of chamomile, calendula, cornflower, and lavender throughout the dough.

Additional tea is folded in and finished on top for a subtle visual and aromatic lift. Bloomist’s Private Reserve Amber Maple Syrup replaces refined sugar in the dough, bringing a deeper sweetness with warm caramel notes that complement the florals without overpowering them. The result is a tender, lightly structured scone with a delicate floral finish, best served warm with cultured butter or a light spread of jam and paired with a cup of Bloomist Field Chamomile Tea.

Makes:

10–12 scones

Prep:

20–30 minutes

Bake:

18–22 minutes

INGREDIENTS

2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup pastry flour for a more delicate, light texture)
1/4 cup wheat germ (optional; adds texture and a slightly nutty crumb)
1/2 teaspoon kosher salt
1 tablespoon baking powder
6 tablespoons cold unsalted butter, cut into small cubes
1/4 cup Bloomist Private Reserve Amber Maple Syrup
1 teaspoon vanilla extract
1 cup heavy cream, plus more for brushing
2 tablespoons Bloomist Field Chamomile Tea, for infusion
5 tablespoons Bloomist Field Chamomile Tea, divided (3 tablespoons for folding into the dough + 2 tablespoons for finishing on top)
Additional heavy cream, for brushing
Granulated sugar, for finishing

INSTRUCTIONS

Heat 1 cup of the cream until just steaming. Add the 2 tablespoons of tea for infusion, cover, and steep for 10–15 minutes. Strain, chill completely, then measure out 3/4 cup plus 2 tablespoons for the dough.
Preheat the oven to 400°F and line a baking sheet with parchment.
In a large bowl, whisk together the flour, wheat germ, salt, and baking powder.
Add the cold butter and work it into the flour until the mixture resembles coarse crumbs with some larger pieces remaining.
In a separate bowl, whisk together the infused cream, maple syrup, and vanilla extract.
Pour the liquid into the flour mixture and stir just until the dough comes together. Fold in 3 tablespoons of the tea blend.
Turn the dough onto a lightly floured surface, gently bring it together, and pat it into a 1-inch-thick round. Cut into wedges.
Transfer the wedges to the prepared baking sheet. Brush the tops lightly with cream, press the remaining tea blend onto the tops, and sprinkle lightly with sugar.
Bake for 18–22 minutes, until the scones are well-risen, lightly golden on top and at the edges, and firm to the touch. A toothpick inserted into the center should come out clean or with a few dry crumbs.
Serve warm with cultured butter or jam, alongside a cup of Bloomist Field Chamomile Tea.