Ingredient: allspice, anise powder, cardamom & black pepper

Baked goods and chai spices are a no-brainer in my opinion. The same aromatics, like cinnamon, cardamom and ginger are staples in the pantries of baker’s everywhere.

The original scone was triangular and griddle baked but the exact origin of the word ‘scone’ remains a mystery.

From what I understand, in the UK, scones usually are available in only three flavor profiles: plain, with golden raisins or with cheese. An authentic English or Scottish scone is much like a North American baking powder biscuit.

Freed of cultural baggage and expectations of authenticity, the North American scone is flexible in shape and content. They have evolved into an almost limitless flavor option treat and the recipe has been ‘tweaked’ to make scones more moist and tender. This casting off of tradition may upset some people but such flexibility is key to this tasty self-contained snack.

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Chai Spiced Scones

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Rating: 5
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Course

Brunch

Cuisine

American, Middle Eastern

Keyword

chai spiced scones

Servings

MetricUS Imperial

Ingredients

• 1 1/2 cups flour
• 1/4 cup sugar
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp EACH cinnamon & ginger
• 1/4 tsp EACH allspice, anise powder, cardamom & black pepper
• 3/4 tsp salt
• 5 Tbsp butter, cold, cut into cubes
• 1/2 cup cold buttermilk
• 1/2 tsp vanilla

Course Brunch Cuisine American, Middle Eastern Keyword chai spiced scones Servings MetricUS Imperial Ingredients 1 1/2 cups flour 1/4 cup sugar 1 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp EACH cinnamon & ginger 1/4 tsp EACH allspice, anise powder, cardamom & black pepper 3/4 tsp salt 5 Tbsp butter, cold, cut into cubes 1/2 cup cold buttermilk 1/2 tsp vanilla

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Prepare baking pan of your choice or just use a baking sheet to make wedges; set aside.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, chai spices & salt. With a pastry blender, cut in cold butter until mixture becomes crumbly.
3. Make a well in the middle of the mixture & pour in cold buttermilk & vanilla; mix until combined.
4. If you are making the scones in wedges, place the dough on a piece of parchment paper & pat it into roughly an 8-inch circle. Cut the circle into 8 equal sized wedges. Transfer paper with scones to a baking sheet to be baked. If you wish, make scones in whatever shape you prefer. Place unbaked scones in the freezer to chill for about 20 minutes.
5. Preheat oven to 375 F. Bake chilled scones about 20 minutes or until they test done. Transfer to a wire rack to cool.
6. While scones are baking & cooling combine a small amount of powdered sugar with milk to make a glaze. Dip each scone into glaze then allow any excess to drip off. Serve either warm or at room temperature.