I absolutely loved these flakey, crumbly, rich in flavor, scones! Not to mention, this frosting was EVERYTHING!! These flavors really gave me a "Fall" vibe, but to be honest it's been rainy and grey here so what's the difference? haha Really though, these were so good you really couldn't resist them any time of year and it is a simple "grab and go" breakfast so win/win! I am a sucker for a good scone, but this was just.. Mmm... I found the recipe from an incredible baker that I follow and her site is filled with goodies so you can check her out right here. Otherwise you can move forward with this recipe, just keep reading!
SCONES 2 3/4 cups all purpose flour 1/2 cup dark brown sugar 1 tbsp baking powder 1 tsp baking soda 1 tsp cinnamon 3/4 tsp ginger 1/2 tsp cardamom 1/2 tsp nutmeg 1/4 cloves 1/8 tsp black pepper 1/2 tsp salt 2/3 cup cold butter, cubed 3/4 cup buttermilk (I used regular because I didn't have buttermilk on hand and it worked just fine.) 1/4 cup brewed espresso 2 tsp pure vanilla extract 1 large egg
CHAI GLAZE 1 1/ 4 cup icing sugar 1 tbsp maple syrup 2 tbsp strongly brewed chai tea
INSTRUCTIONS
Scones
Preheat your oven to 400F degrees. Line 2 baking sheets with parchment paper; set aside.
In a small mixing bowl, whisk together buttermilk, espresso, egg & vanilla. Place in the refrigerator until ready to use.
Next, in a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, and spices until evenly combined.
Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks.
Drizzle the buttermilk / espresso mixture over the dry ingredients and use a spatula to gently fold the wet into the dry ingredients until a ragged dough forms.
Turn the ragged dough out onto a cool lightly flour work surface to fold the dough. Gently fold the right half of the dough over onto the left half; repeat this process 3-4 times to create those flaky scone layers!
Gently pat the dough into a rough rectangle that is about 1 1/2 inches thick. Now divide your rectangle into 2 parts lengthwise. Use a sharp knife to cut each half into 6 equal parts, so you end up with 12 scones in total.
Place the 12 scones onto your prepared baking sheets – 6 per sheet. Brush the tops of the scones with a bit of melted butter and sprinkle with coarse sugar.
Place one tray at a time into the center rack of your oven and bake for 20-23 minutes or until the tops are golden brown and the tops spring back to your touch. Set the tray on a cooling rack to cool for about 5 minutes.
Chai Glaze While your scones cool for a bit, prepare your glaze.
In a medium bowl, whisk together icing sugar, maple syrup and chai tea until smooth and creamy. If your glaze is a bit thin, simply add more icing sugar 1 tbsp at a time until your desired consistency is acheived.
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