The flavor in these toothsome Chocolate-Chai Scones is enhanced by a delicious Orange-Grey Marmalade.
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon ground Ceylon BOP black tea leaves*
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 5 tablespoons cold unsalted butter, cubed
- ½ cup miniature semisweet chocolate morsels
- 1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
- 1 large egg
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, tea leaves, cinnamon, ginger, salt, cloves, cardamom, and pepper. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add chocolate morsels, stirring well.
- In a small bowl, whisk together 1¼ cups cold cream and egg. Add cream mixture to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough seems dry, add more cream, 1 tablespoon at a time.)
- Turn out dough onto a lightly floured surface, and knead gently by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter, cut 12 scones from dough, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 16 to 18 minutes. Serve warm.
BOP stands for Broken Orange Pekoe, which is a grade of tea and not a flavor. If Ceylon black tea is not available, substitute any unflavored BOP black tea leaves from another origin. We used a mortar and pestle to grind tea leaves.
Serves: 4½ cups
- 5 pounds navel oranges (approximately 15 oranges)
- 3 to 3½ cups granulated sugar
- 1 tablespoon ground Earl Grey black tea*
- ½ teaspoon vanilla bean paste
- ½ tablespoon fresh lemon zest
- ½ tablespoon fresh lemon juice
- Using a vegetable peeler, cut peel from oranges in ½-inch pieces. Place in a bowl, and set aside.
- Place a cutting board in a rimmed baking sheet to catch orange juice. Using a sharp knife, cut tops and bottoms from oranges. Carefully cut away and discard white pith from sides of oranges, working from top to bottom and following shape of fruit. Cut along either side of orange membranes to release orange segments. Place segments and any juice caught in baking sheet in a large bowl.
- Reserve seeds and membrane of an orange in a small bowl. Cover and refrigerate.
- Bring a large pot of water to a boil over medium-high heat. Add orange peel, cooking until peel softens, 2 to 3 minutes. Using a slotted spoon, transfer peel from water to a small bowl.
- Using a sharp knife, cut orange peel into very thin strips (½×1⁄16-inch). Add to orange segments. Add sugar, tea leaves, and vanilla bean paste to orange segments, stirring well. Cover and refrigerate overnight to let fruit macerate.
- The next day, wrap reserved seeds and membrane in a square of cheesecloth to create a sachet.
- In a large pot, heat macerated fruit over medium-high heat. Add cheesecloth sachet. Cook, stirring frequently, until marmalade begins to thicken, approximately 40 minutes. Add lemon zest and lemon juice. Cook until marmalade registers between 218° and 222° when checked with an instant-read thermometer and appears thick and shiny, 2 to 3 minutes. Remove and discard sachet.
- Transfer marmalade to an airtight, heatproof container. Let cool to room temperature before using.
MAKE-AHEAD TIP: Marmalade can be made up to 2 weeks in advance, placed in an airtight container, and refrigerated until ready to use.
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