I decided to make these chai scones, when I had recently tasted them at the fairmont during high tea. I new I had to learn how to make them, and so I did. These scones are sweet and full of spice that resembles a chai latte and all the flavours of fall.
Chai Spice Scones with Vanilla Cinnamon Drizzle
Servings: 6-8 scones Time: 1 hour Adapted Source: King arthur flour
- 2 3/4 cups Pastry flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup almond milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground cardamom
Vanilla Cinnamon Drizzle
- 1 1/2 cup powdered (confectioner’s) sugar
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 1-2 tbsp almond milk
In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, ginger, cloves, cardamom and baking powder. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
In a separate mixing bowl, whisk together the eggs, vanilla, and almond milk Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment; Sprinkle a bit of flour atop the parchment.
Scrape the dough onto the floured parchment pat or roll the dough into a circle. The circles should be about 1 1/2″ thick. Cut the dough into 6 to 8 wedges.
Brush each wedge with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
For best texture and highest rise, place the pan of scones in the freezer for 15-20 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 15 to 20 minutes, or until they’re golden brown.
Remove the scones from the oven, and cool on the pan.
Vanilla Cinnamon Drizzle: Using a stand mixer, combine confectioner’s sugar, vanilla, cinnamon, and almond milk. Blend until well mixed and smooth. Drizzle icing on top of scones.