Chai Spiced Scones with Brown Sugar Glaze

Chai Spiced Scones with Brown Sugar Glaze

 

If you know me much at all, you know I’m a total herbal tea junkie.  One of my favorites is Celestial Seasoning’s Bengal Spice.  It’s an herbal version of chai tea, which usually contains black tea leaves.  I was trying to figure out how to infuse scones with that flavor and figured I could steep the cream with the tea.  It worked, but I wanted to bump up that flavor a little more.  With some spices added to the dough I finally had what I was looking for.  With that little hint of black pepper, these remind of pfeffernusse.  I think I’ll be making them for a Christmas tea sometime.  Of course, if you know me much at all… you know me and my girls are ready for Christmas now! 😀

CHAI SPICED SCONES WITH BROWN SUGAR GLAZE

Scones:
2 cups flour
¼ cup brown sugar
½ tsp kosher salt
1 T baking powder
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
1/8 tsp ground ginger
1/8 tsp black pepper

½ cup unsalted butter
1 cup heavy cream, divided (or milk works fine too)
3 Chai tea bags (I used Celestial Seasonings Bengal Spice)
1 egg

Glaze:
6 T brown sugar
2 T unsalted butter
pinch kosher salt
1-2 T cream (reserved from recipe)
¼ tsp cinnamon
pinch cloves
pinch nutmeg

Put the cream in a small pot and bring just to a simmer over medium heat.  Add the tea bags, cover pot, and remove from heat.  Let steep 5 minutes then remove tea bags and transfer cream to a bowl and chill in the refrigerator.  (This can be done the day before even).
Preheat the oven to 450 degrees F.  Lightly grease a baking sheet and set aside.
Measure all of the dry ingredients into a medium bowl and whisk together to combine.
Cut butter into 1 inch cubes and cut into the dry ingredients with a pastry blender until butter is smaller than peas.
Make a well in the center of the bowl.  Lightly beat the egg with ¾ cup of the cream (reserve the remaining cream for the glaze).  Pour into the well and use a fork to stir together until combined.
Turn dough out onto a lightly floured counter and pat to ½ inch thickness.
Cut with a circle or fluted circle cutter and place on baking tray ¼ – ½ inch apart.
Bake for 10-12 minutes.

To make the glaze:
Melt the butter in a small pot.  Add the remaining ingredients  (start with just 1 T of cream) and whisk until sugar is melted.  Add the additional T of cream if needed.
Drizzle over scones.

Chai Spiced Scones with Brown Sugar Glaze

Ingredients

    Scones:
  • 2 cups flour
  • ¼ cup brown sugar
  • ½ tsp kosher salt
  • 1 T baking powder
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp freshly grated nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp black pepper
  • ½ cup unsalted butter
  • 1 cup heavy cream, divided (or milk works fine too)
  • 3 Chai tea bags (I used Celestial Seasonings Bengal Spice)
  • 1 egg
    Glaze:
  • 6 T brown sugar
  • 2 T unsalted butter
  • pinch kosher salt
  • 1-2 T cream (reserved from recipe)
  • ¼ tsp cinnamon
  • pinch cloves
  • pinch nutmeg

Instructions

  • Put the cream in a small pot and bring just to a simmer over medium heat. Add the tea bags, cover pot, and remove from heat. Let steep 5 minutes then remove tea bags and transfer cream to a bowl and chill in the refrigerator. (This can be done the day before even).
  • Preheat the oven to 450 degrees F. Lightly grease a baking sheet and set aside.
  • Measure all of the dry ingredients into a medium bowl and whisk together to combine.
  • Cut butter into 1 inch cubes and cut into the dry ingredients with a pastry blender until butter is smaller than peas.
  • Make a well in the center of the bowl. Lightly beat the egg with ¾ cup of the cream (reserve the remaining cream for the glaze). Pour into the well and use a fork to stir together until combined.
  • Turn dough out onto a lightly floured counter and pat to ½ inch thickness.
  • Cut with a circle or fluted circle cutter and place on baking tray ¼ – ½ inch apart.
  • Bake for 10-12 minutes.
  • To make the glaze:
  • Melt the butter in a small pot. Add the remaining ingredients (start with just 1 T of cream) and whisk until sugar is melted. Add the additional T of cream if needed.
  • Drizzle over scones.
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