Chai Scones

Chai Scones
China pattern: Wedgwood Tonquin Ruby

These Chai Scones are flavored with the best flavors of fall.

Chai Scones
Yield: 12 scones • Preparation: 20 minutes • Bake: 18 to 20 minutes
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  1. 2 cups all-purpose flour
  2. ⅓ cup firmly packed light brown sugar
  3. 2 teaspoons baking powder
  4. 2 teaspoons ground ginger
  5. 1 teaspoon ground cinnamon
  6. ½ teaspoon salt
  7. ¼ teaspoon ground cardamom
  8. ⅛ teaspoon ground black pepper
  9. ⅛ teaspoon ground cloves
  10. 4 tablespoons cold salted butter, cut into pieces
  11. 1 cup cold heavy whipping cream, divided
  12. ½ teaspoon vanilla extract
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, brown sugar, baking powder, ginger, cinnamon, salt, cardamom, pepper, and cloves, whisking well. Using a pastry blender, cut butter into flour mixture until flour mixture resembles coarse crumbs.
  4. Reserve 1 tablespoon cream for brushing scones. In a small bowl, combine remaining cream and vanilla extract, stirring to blend. Add cream mixture to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch square cutter, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with reserved 1 tablespoon cream.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
Recommended Condiments
  1. • Clotted Cream
  2. • Orange Marmalade
TeaTime Magazine
From TeaTime September/October 2015


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