Masala chai ground finely and incorporated into the dough of these scones provides wonderful spicy notes.
Vanilla Chai Scones
Serves: 12
Ingredients
- 3 cups all-purpose flour
- 6 tablespoons granulated sugar, divided
- 4 teaspoons baking powder
- 1 tablespoon finely ground Masala chai*
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- 1 tablespoon vanilla bean paste
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, chai, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
- In a small bowl and using a fork, stir together 1 cup cream and vanilla bean paste. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
- Turn dough out on to a lightly floured surface, and knead gently until smooth by folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a fluted 2 1⁄4-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Freeze until firm, approximately 15 minutes.
- In a small bowl, whisk together egg and remaining 1 tablespoon cream to make an egg wash. Brush tops of scones with egg wash. Dip tops of scones in remaining 3 tablespoons sugar, pressing sugar gently to adhere, and shaking off excess. Return to baking sheet.
- Bake until edges of scones are golden brown, 16 to 20 minutes.
- Let cool on pan for 5 minutes. Serve warm.
Notes
*We used Masala Chai from Chicago Teahouse, available at chicagoteahouse.com or 312-932-0639, and pulsed it in a spice grinder to create a fine powder.
