Chai Latte Scones

Chai, the mixed spice tea from India, has the most wonderful spices in it, but I’m not much of a tea drinker, so I made my scones with coffee instead.

I like this assortment of spices because it gives a hint of fall and holiday without hitting you over the head with it.  It’s subtle and exotic.

The mix of spices can vary with authentic chai— the ones I chose are ginger, cinnamon, allspice, cardamom, nutmeg, cloves and white pepper.

If you’re a die-hard tea fan you can substitute a bag of chai or plain black tea, finely crushed, for the espresso powder.

For the glaze you have a wonderful choice…pull out your favorite spice from the chai blend, or you can do an espresso glaze, a vanilla glaze, or a plain sugar glaze.  I’m doing a vanilla  nutmeg glaze because I’m crazy for nutmeg.  I think a white pepper glaze would be very daring.

Chai Latte Scones
makes 6-8 scones
oven to 400
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 spices, 1/4 tsp each: ginger, allspice, cardamom, cinnamon, cloves, nutmeg, white pepper

• Put everything into the bowl of a food processor and pulse till combined.

1 egg
1/2 -2/3 cups buttermilk  (or milk or half and half)
2 tsp espresso powder 

• 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.

8 Tbsp (1 stick) cold unsalted butter, cut in chunks

•  Pulse in the butter, about 12 pulses, 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.

Glaze
1 1/2 cups confectioner’s sugar
1/4 tsp nutmeg
1 tsp vanilla extract
milk or cream  to thin

• 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.