Wednesday, December 7, 2011

A Little Spice is Nice

It’s turned kind of gloomy and cold here. The weather in a word is, boring. Not cold with gusting winds, or cold and miserable because it’s pouring down rain. Just kind of overcast and chilly.

Just… blah.

Anyway, the need to make something homey and warm brought me to these. Oh, and a new tea flavor called ‘Sweet Thai Coconut’. I’m not one for endorsements, but check it out in the Celestial Seasonings area. And follow the package directions by adding a little bit of honey and cream to it.


Anyway, these scones also fit the bill. I used just plain ol’ Chai tea that I had, but next time I’ll infuse the milk with my newfound coconut blend and then maybe add a little toasted coconut to the top of them. The scones are very tender and last several days (rather than drying out). Sure beats the heck out of Pop Tarts for breakfast.

Chai Scones

1 cup milk
2 Chai flavored tea bags
3 cups flour
1 tsp salt
1 cup sugar
5 tsp baking powder
1-½ sticks cold butter
2 tsp real vanilla

2 cups powdered sugar
1 tsp cinnamon
1/8 tsp cloves
1 tsp vanilla
Enough milk to make a glaze-like consistency

Preheat oven 350º. Add milk to a saucepan to warm over low heat. Remove from heat and add tea bags. Allow to steep for about 15 minutes.

Combine flour, salt, sugar, and baking powder in a large bowl. Cut cold butter into the flour until the mixture resembles course crumbs. Remove tea bags from milk and add the vanilla. Stir milk mixture into the flour and butter until combined.

Turn mixture out onto a clean surface. Bring everything together with your hands, handling as little as possible so the dough won’t become tough. Press into a circle or log, about ¾” thick. Cut the dough into individual portions.

Transfer scones to a baking pan and bake for 15-20 minutes, just until the edges turn brown. Allow to cool slightly.

In the meantime, combine all of the remaining ingredients, adding the milk a tablespoon at a time until you get the right consistency. Drizzle over scones.

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