Chai Latte Scones
User Reviews
3.5
Chai Latte Scones
Description
Chai Latte Scones combine regular and almond flours with sugar, baking powder, baking soda, and a blend of chai spices including ginger, allspice, cardamom, cinnamon, cloves, nutmeg, and white pepper, yielding a complex spice character. Cold unsalted butter is cut into the dry ingredients for a flaky texture. The dough is brought together with a liquid mixture of egg, buttermilk (or milk or half and half), and espresso powder dissolved within, lending depth to the flavor.
The dough is shaped into a round, cut into wedges, optionally chilled briefly to firm the butter, then baked until risen and lightly browned. The finished scones have a tender crumb with the warm, spicy tea notes enhanced by the espresso.
A glaze made from confectioners sugar, vanilla, nutmeg, and milk or cream is drizzled or spread after baking, adding sweetness and a subtle spice finish. These scones serve well with tea or coffee for breakfast or an afternoon treat.
Ingredients
Scones
- 1 3/4 cup flour
- 1 cup almond flour or use more regular flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- chai spice 1/4 tsp each: ginger, allspice, cardamom, cinnamon, cloves, nutmeg, white pepper
- 1 egg
- 1/2 -2/3 cups buttermilk or milk or half and half
- 2 tsp espresso powder
- 8 Tbsp butter 1 stick, cold, unsalted, cut in chunks
Glaze
- 1 1/2 cups confectioners sugar
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- milk or cream, to thin
Instructions
- Preheat oven to 400F
- Put the dry ingredients (with the exception of the espresso powder) into the bowl of a food processor and pulse till combined.
- Beat the egg in a liquid cup measure. Add buttermilk till it reaches the 1 cup mark. Dissolve the espresso powder into the liquid and set aside.
- Add the butter to the food process and pulse until dispersed and crumbly.
- While pulsing, slowly pour in the buttermilk mixture, adding just enough for the dough to come together. You may not need the whole amount, I didn't quite.
- Turn the dough out onto a floured surface and pat into a 6" round, adding a little flour if it's too sticky.
- Cut the dough into 6 or 8 sections and place on a lined baking sheet.
- At this point I like to slip the pan into the freezer for about 10-15 minutes to re-chill the butter, but this is optional.
- Bake for 15 - 18 minutes, depending on your oven and how many you've cut. They should be risen, lightly browned and firm on top. Don't overcook them, they don't take long.
- Cool on a rack before glazing.
- For the glaze, Combine the sugar, spice and extract and add just enough milk or cream to create a glaze. You can turn the scones upside down and dip them right into the glaze, spread it on with a knife, or drizzle it. Dust the finished scone with a little nutmeg or with whatever spice you've chosen to flavor your glaze.
User Reviews
Overall Rating
3.5
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