These Chai Spiced Scones were a huge hit in my office. The flavor is amazing, though, the consistency is not like that of a scone you would get at a coffeeshop. They were much easier to make than scones that I've made since so if you're looking for something a bit easier that is also delicious and will make your home smell like heaven, look no further.
I found the recipe on Pinterest from Tutti Dolci. You can find the original here.
Ingredients
Scones
3 cups flour
1 Tbsp baking powder
1 tsp salt
3/4 tsp cinnamon
3/4 tsp ginger
1/4 tsp cardamom
1/4 tsp cloves
1/4 tsp nutmeg
1/4 cup sugar
1/2 cup light brown sugar
1/2 tsp vanilla extract
1 1/3 to 1 1/2 cups cold heavy cream
Glaze
1 Tbsp unsalted butter, melted
2/3 cup powdered sugar, sifted
1/8 tsp salt
1/8 tsp cinnamon
1 Tbsp milk
1 tsp vanilla extract
Instruction
For the scones, line two rimmed baking sheets with 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 17 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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