These delicious scones are truly a breakfast treat fit for the holidays! The warming chai spices combine well with the not-too-sweet flavor of the scones. Just add some clotted cream or a little maple sugar and you have a scrumptious start Christmas morning.
What you will need :
1/1/4 cups buttermilk
1 tbsp. Souvia Masala Chai
1 1/2 cups all purpose flour, 1/2 cup white whole wheat flour
3 tbsp. light brow sugar, 1/4 tsp. fine sea salt
2tsp. baking powder, 5tbsp. chilled, unsalted butter cut into 1/2 inch cubes
1 tbsp. granulated sugar
Place the tea leaves and buttermilk in a small saucepan. Heat over medium heat until just beginning to boil. Remove from the heat and let steep about 5-10 minutes while starting to prepare the scones. Do not strain.
Preheat oven to 400F, line a baking sheet with parchment paper or spray with vegetable cooking spray.
In a large mixing bowl, combine both flours, brown sugar, baking powder and salt. Mix well. Add the butter and mix with an electric mixer on medium-high speed until texture looks like cornmeal, with small pea-size bits of butter here and there. Pour the buttermilk-tea mixture into a blender, blend and add the mixture to the butter flour mixture. Measure out 2/3 cup of the remaining buttermilk and add it to the bowl. Reserve any remaining liquid. Mix on low speed just until the dough starts to come together. Divide the dough into 2 disks and place on a lightly floured surface. Pat each disk into a circle about 6 inches in diameter. Cut each circle into 6 wedges and transfer to the prepared baking sheet, placing them about 1-2 inches apart. Lightly brush the surface of each scone with the reserved buttermilk and sprinkle with granulated sugar.
Bake at 400F for 14-16 minutes, until firm. They scones should be pale gold on top and darker gold on the bottom. Transfer them to a cooling rack for a few minutes. Best served warm!
To save time, you can prepare the dough ahead of time and freeze it…