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
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. Bake until edges of scones are golden brown, 16 to 20 minutes.
  7. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/vanilla-chai-scones/