Chai Spiced Scones Recipes
CHAI SPICED SCONES
Make and share this Chai Spiced Scones recipe from Food.com.
Provided by DrGaellon
Categories Breads
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F In the work bowl of a food processor, combine flour, sugar, salt, baking powder, cinnamon, ginger, cloves and cardamom. Pulse processor until combined.
- Add butter and process in 1-second pulses until it resembles coarse meal, about 8-10 pulses.
- In a large bowl, whisk together milk and eggs. Add flour-butter mixture and stir until combined. It should be fairly moist; if it's dry, crumbly, or there is still flour in the bowl, add cold water by 1/2 tablespoon increments until it all comes together.
- Flour a surface lightly and turn out dough. Shape into a 1"-thick disc for regular sized scones; divide in half and make each half into a 1"-thick disc for mini scones. Cut disc(s) into 8 wedges.
- Line a baking sheet with parchment or silicon liner. Arrange scones on sheet and bake in preheated oven 15-17 minutes until light golden-brown.
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- For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and sugars in a medium bowl. Combine vanilla extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated and a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them. Bake for 16 to 18 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
- For the glaze, whisk together melted butter, powdered sugar, salt, cinnamon, milk, and vanilla in a small bowl. Drizzle glaze over scones and let set before serving.
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- Preheat the oven to 450 degrees. In a large bowl combine the flour, sugar, salt, baking powder, cinnamon, ginger, cloves, and cardamom. Stir until everything is well combined.
- Make sure the butter is cold. Cut it into chunks and then add it to the flour mixture. Use your hands to rub or smoosh the butter into the flour until the mixture has a grainy appearance.
- In a separate small bowl, whisk together the eggs and milk. Pour the egg mixture into the bowl with the flour and butter. Stir everything together until it forms one lump of very moist dough. If it remains crumbly with dry flour on the bottom of the bowl, add a small amount of water (about 1/2 to 1 tablespoon) to make it come together.
- Turn the dough out onto a lightly floured surface and shape it into one flat disc for regular sized scones, or two flat discs for mini scones. The discs should be about one inch thick each. Sprinkle the top of the dough with granulated sugar, if desired. Cut the disc(s) into eight wedge-shaped pieces.
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