Last night I was hit with a sweet tooth. It doesn’t happen often, so I was completely unprepared. This morning I took action.
I like to make things like scones to keep in the freezer for that occasional sweet tooth. It’s not as sweet as a cookie, but just sweet enough to calm those little sugar devils in my brain. I decided to go a step further and make “mini” scones, so that when the craving hits. An ounce of prevention is worth… 5 lbs. on the scale? No, that isn’t right. Anyway.
I freaking love chai spices. They’re aromatic, warm, and heady. The exact mix of spices varies from recipe to recipe, so I used just four of the most common spices: cinnamon, ginger, cloves, and cardamom. IMHO the cardamom is what makes this taste like chai compared to say, a pumpkin pie spice. If you don’t have cardamom it will still be delicious, no doubt, but maybe slightly less chai like.
Chai Spiced Scones
Chai Spiced Scones
- 2 cups all-purpose flour ($0.20)
- 3 Tbsp sugar ($0.03)
- 1/2 tsp salt ($0.02)
- 2 tsp baking powder ($0.06)
- 1 tsp cinnamon ($0.05)
- 1/2 tsp ground ginger ($0.05)
- 1/2 tsp ground cloves ($0.05)
- 1/4 tsp ground cardamom ($0.03)
- 5 Tbsp cold butter ($0.43)
- 1/4 cup milk ($0.06)
- 2 large eggs ($0.47)
- Preheat the oven to 450 degrees. In a large bowl combine the flour, sugar, salt, baking powder, cinnamon, ginger, cloves, and cardamom. Stir until everything is well combined.
- Make sure the butter is cold. Cut it into chunks and then add it to the flour mixture. Use your hands to rub or smoosh the butter into the flour until the mixture has a grainy appearance.
- In a separate small bowl, whisk together the eggs and milk. Pour the egg mixture into the bowl with the flour and butter. Stir everything together until it forms one lump of very moist dough. If it remains crumbly with dry flour on the bottom of the bowl, add a small amount of water (about 1/2 to 1 tablespoon) to make it come together.
- Turn the dough out onto a lightly floured surface and shape it into one flat disc for regular sized scones, or two flat discs for mini scones. The discs should be about one inch thick each. Sprinkle the top of the dough with granulated sugar, if desired. Cut the disc(s) into eight wedge-shaped pieces.
- Place the dough wedges on a baking sheet covered with parchment paper. Bake the scones in the fully preheated oven for 15-17 minutes or until lightly golden brown on top.
Nutritional values are estimates only. See our full nutrition disclosure here.
Step By Step Photos
Before you begin, start preheating the oven to 450 because you’ll likely have the scones made by the time it’s ready. Start by combining the dry ingredients in a large bowl (flour, sugar, salt, baking powder, cinnamon, ginger, cloves, cardamom). Stir them very, very well.
Cut the cold butter into chunks and add it to the flour mixture. Start working the butter in with your hands (rub it in, smoosh it in) until it looks like…
Until it looks like this. Fine and granular. This should only take a few minutes.
In a separate small bowl, whisk together the milk and eggs.
Pour the milk/egg mixture into the dry ingredients…
Stir it together until one lump of dough forms. If it’s too dry to come together, add a little bit of water or milk to make it stick together. There should be no dry flour left on the bottom of the bowl.
The dough will be sticky, so turn it out onto a lightly floured surface. Make one disc if you want regular sized scones, or two discs if you want mini scones. I sprinkled a little sugar on top instead of making an icing, but that’s optional. Cut the disc(s) into 8 wedges.
Put the scones on a baking sheet covered with parchment paper and bake in the preheated oven for 15-17 minutes, or until golden brown on top.
So delish and perfect with a cup of tea!