Recipe Section - Over 10,000 Recipes

You are here > Home > Recipes > 

Next

CHAI TEA SPICED SCONES

Yields: 8 servings

Ingredients
• 1 cup water
• 1/4 large cinnamon stick
• 1/4 teaspoons cardamom
• 1/4 teaspoon fennel seeds
• 1 whole clove
• 1/8 teaspoon ginger
• 1/8 teaspoon lemon zest
• 1 black tea bags
• 3/4 cups heavy cream


Directions
Mix the water and spices together and bring to a boil.

Reduce to a simmer and add the tea bags.

Allow to steep until desired strength is achieved.

Add milk and bring to a simmer. Reduce to ½ cup.

Allow to chill before using.

SCONES
Ingredients
• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter
• 1 large egg -- beaten
• 1 teaspoon vanilla extract
• 1/2 cup chai tea

• 1 large egg -- beaten
• 1 tablespoon heavy cream


Directions
Preheat oven to 375 °F (190 °C) with rack in center of oven. Line a baking sheet with parchment paper or lightly spray with a non-stick vegetable oil. To make the glaze, mix together the beaten eg g with the cream. Set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or fingertips. This mixture should look like coarse crumbs. In a small measuring cup, combine the chai tea, beaten egg and vanilla. Make a well in the center of the dry ingredients and add the liquid, stirring with a wooden spoon until the batter forms moist clumps. The batter will be sticky. Do not over mix.
Gather dough together with your hands and transfer to a lightly floured surface. Gently knead for about 10 seconds until dough forms a ball and is smooth. Pat dough into a 7-inch (17.5 cm) circle that is about 1 inch (2.5 cm) thick. Using a sharp knife, cut circle into 8 triangular sections. With a pastry brush, brush off excess flour from scones, and place scones on prepared baking sheet. Brush the tops of scones with the glaze and sprinkle lightly with sugar (if desired).

Bake for approximately 15 minutes, until lightly browned, or a toothpick inserted in the middle of the scone comes out clean. Remove from oven. Transfer to a wire rack to cool.


Jennifer A. Wickes © 2005
Food Writer, Recipe Developer, Cookbook Reviews
http://culinaryjen.gather.com/
http://foodpursuit.blogspot.com/
http://www.gardenplate.com
http://www.libraryjournal.com