Chai Scones with Cinnamon Spiced Glaze
How's it going folks? Here in Kansas, it's April and we have snow in the forecast. Because that's how Kansas rolls. Whatever. I'm over it. (Not really. I'm ready for picnics, hammocking and my face not hurting when I go outside.) In the meantime, I'm craving wintry flavors still and enjoying snuggling up with my dog.
And that's where these scones come in. I am chai OBSESSED. Like it's kind of a problem. I love the warmth and complexity all of the spices together bring to a tea or in this case a baked good. I'm constantly on the lookout for really good chai lattes, so if you know of one, let a girl know!
To me, chai has quintessential winter flavors like cloves and nutmeg. I know it's not technically winter, but it's currently like 27°F here, so it FEELS like winter. The chai flavors combined in a flaky, tender scone and then drenched in a sweet cinnamon vanilla glaze is just a Godsend on a cold winter morning. You know what, I'm going to say it, it's a Godsend on any freaking morning, because chai should be enjoyed at all times. These are easy, and fast, and heartwarming. Enjoy with a warm cup of coffee, OR MOAR CHAI!
Also, in case you want a quick language lesson, there's no need to say "chai tea latte." In many Eurasian languages, chai translates to tea, so if you say chai tea latte, you're saying tea tea latte. *Insert the more you know GIF*
This recipe has been adapted from Tutti Dolci.
Chai Scones with Cinnamon Spiced Glaze
Scones
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 3/4 tsp cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 1/4 cup sugar
- 1/2 cup light brown sugar
- 1/2 tsp vanilla extract
- 1 1/3 to 1 1/2 cups cold heavy cream
Glaze
- 1 Tbsp unsalted butter, melted
- 2/3 cup powdered sugar, sifted
- 1/8 tsp salt
- 1/8 tsp cinnamon
- 2 Tbsp milk
- 1 tsp vanilla extract
- Line two baking sheets with parchment paper. Whisk together flour, baking powder, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and sugars in a medium bowl. Combine vanilla extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated and a shaggy dough forms. If the dough isn't incorporating, drizzle in a little more heavy cream, a tablespoon at a time. I had to do this.
- Turn out on a lightly floured board and divide the dough in half using a bench scraper. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 6 wedges. Chill baking sheets in the freezer while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them. Bake for 16 to 17 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
- For the glaze, whisk together melted butter, powdered sugar, salt, cinnamon, milk, and vanilla in a small bowl. Drizzle glaze over scones (it's best when the scones are a little bit warm so the glaze sinks into all of the nooks and crannies) and let set before serving.