My regular readers know how much I love Chai tea! The warm spices, the flavour, the aroma. It lends its flavours well to baking. Now, I understand that Chai is very reminiscent of a Fall flavour, and we are currently in the middle of summer. Still, I think tea can be used year round, but I also believe that sometimes, you just need to make a recipe that uses the rest of the heavy cream in your fridge before it goes bad.
While some cool desserts were speaking to me, I just felt like a breakfast-type treat today. I found the original recipe here, and didn’t change a thing, except the glaze. I just simplified the glaze to a few less ingredients than called for. I also didn’t actually use Chai tea in this recipe, but Chai spice instead. I just have a jar of Chai spice in my pantry that was gifted to me, and it is incredible. Don’t fear, however! I will include the measurements of the regular spices just in case you don’t have Chai spice like I do.
These scones are good to make any time in the year, especially if you like the flavours of Chai.
Yield: 12 scones
For the scones:
3 c. flour
1 tbsp. baking powder
1 tsp. salt
2½ tsp. Chai spice OR
¾ tsp. cinnamon
¾ tsp. ginger
¼ tsp. cardamom
¼ tsp. cloves
¼ tsp. nutmeg
¼ c. sugar
½ c. light brown sugar
½ tsp. vanilla extract
1 1/3 to 1 ½ c. cold heavy cream
For the glaze:
1 c. icing sugar
1 tsp. vanilla
¼ tsp. cinnamon
2-3 tbsp. milk
Preheat oven to 425°F. Chill baking sheet in the fridge while preparing the dough.
In a large bowl, whisk together the flour, baking powder, salt, and spices. Add the sugars, and whisk again until well-combined.
In a large liquid measuring cup, add the cream, and whisk in the vanilla. Slowly add the cream to the dry ingredients (I needed the full 1½ cups of cream because my dough was a little bit dry) and fold together until a shaggy dough forms.
Turn out onto a lightly floured surface, and pat dough into 1 large circle, or 2 small circles (depending on how big you want your scones). Cut the scones with a pizza roller, then remove the baking sheet from the refrigerator and cover with parchment paper.
Place the scones on the baking sheet close to one another but not touching, and bake in the preheated oven for 16-17 minutes, until the tops are set and the edges are just beginning to turn golden brown. Remove from oven, and set on a wire rack to cool.
In a small bowl, whisk together the glaze ingredients. If you like a thicker glaze, use less milk. If you like a thinner glaze, use more. Drizzle glaze slowly over the warm scones (and be aware that more glaze will run off if they are warm) so that the glaze sets, then serve.