What could be more appropriate for the season than scones laden with dried cranberries and the marvelous flavors of masala chai?
Cranberry-Chai Gluten-free Scones
Serves: 8 to 10
- ¾ cup whole milk
- 3 tablespoons masala chai loose-leaf tea
- 2½ cups gluten-free all-purpose baking flour*
- 4 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons unsalted butter, cubed
- ¼ cup plus 1 tablespoon granulated sugar, divided
- ½ cup dried cranberries
- 2 medium eggs
- ½ teaspoon vanilla extract
- In a pint jar with a lid, combine milk and loose-leaf tea. Cover, and refrigerate until needed, at least 6 hours.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt. Using fingers, rub in butter as lightly as possible until mixture resembles coarse crumbs. Stir in ¼ cup sugar, and then stir in cranberries.
- Using an infuser basket or a very fine-mesh sieve, strain infused milk into a liquid-measuring cup, discarding tea leaves.
- In a medium bowl, whisk together eggs, ½ cup plus 2 tablespoons infused milk, and vanilla extract. Add egg mixture to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a floured* surface, and gently knead by patting dough and folding it in half 3 or 4 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2½-inch fluted round cutter dipped in flour*, cut as many scones as possible from dough. (Press cutter straight down, being careful not to twist it.) Place scones on prepared baking sheet. Freeze for at least 30 minutes.
- Preheat oven to 400°.
- Sprinkle tops of scones with remaining 1 tablespoon sugar.
- Bake until scones are lightly golden, 16 to 18 minutes. Serve immediately.
*We used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
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