Mini chai scones with maple chai glaze

• Produce

  • 1 part Groung ginger

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/2 part Allspice
  • 1 tbsp Baking powder
  • 1 part Cardamom, ground
  • 1 2/3 tbsp Chai spice blend
  • 2 parts Cinnamon, ground
  • 1/2 part Cloves, ground
  • 2 cup Flour
  • 1 Healping c powdered sugar
  • 1/2 tsp Kosher salt
  • 1 pinch Kosher salt
  • 1/2 part Nutmeg, ground
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 12 tbsp Butter
  • 11/16 cup Heavy cream

• Ingredients

  • Food Processor

• Other

  • Rolling pin

Found on playswellwithbutter.com

Description

Ingredients

• 12 tbsp very cold butter
• 1/2 c very cold heavy cream
• 3 eggs (2 for scones, 1 for egg wash)
• 2 c flour (plus more for rolling out scones)
• 1/4 c sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1 tbsp chai spice blend (*ratios below)
• 1 healping c powdered sugar
• 2 tsp chai spice blend (*ratios below)
• 1 tsp vanilla extract
• 3 tbsp heavy cream
• 1 tbsp maple syrup
• pinch of kosher salt
• 2 parts ground cinnamon
• 1 part groung ginger
• 1 part ground cardamom
• 1/2 part ground cloves
• 1/2 part ground nutmeg
• 1/2 part allspice
• (i make a jar at a time to keep on hand for fall & winter baking)
• food processor
• rolling pin

Directions

• remove 1 1/2 sticks of butter from the fridge & dice into 1/4 tbsp squares. place diced butter on a plate & return to the fridge. the key to flakey scones is very, very cold butter. handle it as quickly as possible & keep it in the fridge whenever youre not using it. measure 1/2 c cold heavy cream into a liquid measuring cup. crack in 2 eggs & whisk eggs until incorporated into the cream. place liquid measuring cup into the fridge while you prep your dry ingredients. combine the flour, sugar, baking powder, salt, & chai spice in bowl of a food processor. pulse dry ingredients a few times to combine. remove diced butter from the fridge & add to the dry ingredients in the food processor. pulse until butter is incorporated into dry ingredients, about 35-40 pulses. the butter & flour should come together in a texture that looks like grated parmesan cheese, with pieces of butter still visible. remove the cream & egg mixture from the fridge & slowly add to the food processor in a steady stream as you continue to pulse. gradually adding in the liquid & allowing it to incorporate into the dough is key for developing the right texture. slow & steady wins the race! once all the liquid is pulsed into the dough, your dough should be slightly wet to the touch, with pieces of butter still visible.
• empty the dough onto a floured surface & form into a ball, pressing it down into a disc shape. using a rolling pin, roll the dough out until it is 1/4-1/3 inch thick. cut dough into small triangles, 1 inch in width & 2 inches in length.
• at this point, you can pop your mini scone triangles into a ziploc bag & freeze for later use. this is a great trick to reduce prep when youre entertaining or hosting overnight guests. the night before you plan to serve, place the ziploc bag into the fridge to thaw out overnight & bake fresh for your guests in the morning with no additional prep work!
• preheat the oven to 375 degrees. arrange scones on parchment-lined baking sheet. beat 1 egg for an egg wash, & brush scones with egg wash. bake for 20-22 minutes, until they have risen & the bottom of the scones just begin to turn brown. remove from oven & allow to cool for 5-10 minutes before glazing them.
• combine powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup & salt in a bowl. whisk until combined into a thick glaze.

Nutrition