Apricot Chai Liqueur Scones

I’ve probably posted at least twenty different kinds of scones on the blog over the years, but I had yet to make scones using chai ‘liqueur’.

There are many recipes using chai spices such as cinnamon, ginger, cardamom, cloves, nutmeg and anise. I wanted to incorporate the actual liqueur in these scones as well to pop up the flavor a bit more.

And while most fruits pair well with chai, some may have a delicate flavor that won’t taste great with the various spices in chai. When selecting these fruits, always go for dried options such as raisins, prunes, dates, apricots, figs, and peaches.

These scones make an excellent choice for breakfast or as an afternoon snack this time of year.

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Apricot Chai Liqueur Scones

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Rating: 5
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Course

Brunch

Cuisine

Asia

Keyword

apricot chai liqueur scones

Servings

SCONES MetricUS Imperial

Ingredients

Scones

• 2 1/2 cups flour
• 1 cup old-fashioned oats
• 1/3 cup or TO TASTE brown sugar, packed
• 1 Tbsp PLUS 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp EACH ginger, cloves & ground anise seed
• 1/2 cup butter, cold & cubed
• 1 egg, lightly beaten
• 1/2 cup Chai Liqueur
• 3/4 cup sour cream
• 1/2 cup dried apricots, diced small

Chai Cream Cheese Icing

• 1/4 cup butter, room temperature
• 57 gm (2 oz) cream cheese, room temperature
• 2 tsp Chai Liqueur
• 1/2 cup (60 gm) powdered sugar
• 1 1/2 tsp milk

Course Brunch Cuisine Asia Keyword apricot chai liqueur scones Servings SCONES MetricUS Imperial Ingredients Scones 2 1/2 cups flour 1 cup old-fashioned oats 1/3 cup or TO TASTE brown sugar, packed 1 Tbsp PLUS 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp cardamom 1/4 tsp EACH ginger, cloves & ground anise seed 1/2 cup butter, cold & cubed 1 egg, lightly beaten 1/2 cup Chai Liqueur 3/4 cup sour cream 1/2 cup dried apricots, diced small Chai Cream Cheese Icing 1/4 cup butter, room temperature 57 gm (2 oz) cream cheese, room temperature 2 tsp Chai Liqueur 1/2 cup (60 gm) powdered sugar 1 1/2 tsp milk

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

Instructions

Scones

1. Preheat oven to 375 F. Line a large baking sheet with parchment paper.
2. In a food processor, combine flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Cut in butter until mixture resembles coarse crumbs. Place in a large bowl.
3. In a small bowl combine egg, chai liqueur & sour cream. Add wet mixture to flour mixture along with the apricots. Stir ONLY until combined. Do NOT overmix.
4. Divide dough in half. Using a spatula scrape each piece of dough onto the parchment paper on the baking sheet. Dip the spatula in flour, then flatten each piece of dough to about 1-inch in height as well as forming it in a circle shape. Cut each round into 8 wedges.
5. Bake scones for 12 to 15 minutes or until golden brown. Remove from baking sheet. Recut the scones. Cool slightly on wire rack.

Icing

1. Using a mixer, combine cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light & fluffy. Pipe over scones.

Recipe Notes

The amount of sugar used in these scones is what you prefer personally. I only used the 1/3 cup which makes them nice to serve with coffee.