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Masala Chai Inspired Chai Scones

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Delicate scones inspired by the warm flavors of Indian masala chai.

Ingredients

Units Scale
  • 2 cups All-Purpose Flour
  • 1 tsp. Kosher Salt
  • 1.5 tsp. Baking Powder
  • 2 Tbsp. Granulated Sugar
  • 1 bag Dried Black Tea
  • 1 tsp. Ground Cinnamon
  • 1/4 tsp. Freshly Grated Black Pepper
  • 1/2 tsp. Ground Cardamom
  • 1/2 tsp. Ground Nutmeg
  • 1/4 tsp. Ground Cloves
  • 3/4 tsp. Star Anise (roughly 2 stars, finely chopped)
  • 1/3 cup Heavy Cream
  • 1/4 cup Honey
  • 1 Egg (whisked)
  • 8 Tbsp. Frozen Unsalted Butter
  • 1/2 cup White Chocolate Chips

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Whisk together dry ingredients in a medium bowl (flour, salt, baking powder, sugar, tea, spices) until combined.
  3. In a separate bowl, combine heavy cream and honey before adding the whisked egg. Mix to combine. Set aside 1 T to brush onto tops of dough before going into the oven.
  4. Working quickly, grate frozen butter with a fine cheese grater directly into the dry ingredients.
  5. Using your hands and working quickly, combine butter and dry ingredients with a pinching motion until you have a crumbly mixture. Pinch apart any large pieces of butter, making sure they are coated with the dry mixture.
  6. Pour the the milk, egg, and honey mixture over the dry ingredients, add the white chocolate chips to the bowl and begin gently folding together with a spatula, being careful not to over-mix. You will have a very dry mixture once adequately combined and there are no wet pockets.
  7. Scrape the dough onto a lightly floured surface and gently knead with your hands until a solid mass just begins to form, again being very careful not to over-knead.
  8. Divide the dough into two portions with a sharp kitchen knife, mold each into a disk about 7-8 inches in diameter and about 3/4 inch thick. Prioritize thickness over diameter.
  9. Cut each disk into 8 triangles of equal size and gently transfer to a baking sheet lined with parchment paper. Arrange the triangles in two circles with about 1/2 inch of spacing between each triangle. Brush the top of each triangle with a thin layer of the egg mixture you set aside earlier.
  10. Bake for 18-20 minutes or until egg wash is golden brown but not burnt, rotating the tray half way through the baking duration to ensure an even bake.
  11. Allow to cool completely on baking sheet before enjoying!

Notes

The key to this recipes (and any scones recipe) is cold butter, a quick pace, and not overworking the dough. The cold butter and quick pace go hand in hand as cold butter provides lift in the oven. Resisting the temptation to overwork the dough ensures you will have delicate scones.

Find it online: https://ficklebeabakehouse.com/cozy-and-easy-masala-chai-scones/

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