These soft and satisfying scones, with a mild black tea flavor and delicious chai spices, are perfect for breakfast, brunch, or teatime.
On the Ingredients
- Assam is a black tea variety that is grown in Assam in northeast India. One of the most popular black teas, it’s often used in blends, marketed as “breakfast” teas. The flavor is brisk and malty while the color is bright. Brew: 1 tsp per 6oz water, steep for 3-4 minutes.
- Cinnamon is a spice that is made from a tree bark. There are over three hundred species of trees in the Cinnamomum genus, but only a couple are used to cultivate the popular spice. Ceylon cinnamon is often called “true cinnamon,” but the far more common variety is cassia. Both are derived from the inner bark of their perspective trees. In America, cinnamon is used chiefly in sweet foods. Cinnamon and sugar go together on cereal, toast, fruits, and in all kinds of desserts. However, in the world at large, cinnamon is used in various sweet and savory dishes, especially in Indian, Turkish, and Persian cuisines. Cinnamon sticks are made from peeled strips of bark and are usually used for decoration or to flavor hot drinks.
- Ginger provides a warm, mild heat with a pungent earthy flavor. There’s a subtle sweetness to it, making it perfect in both savory and sweet applications. Since it was one of the first spices carried from the East to Europe by Arab traders, it’s become one of the most universal. Across Asia, It’s used in savory cuisines, candied, pickled, and used to make traditional teas and beverages. Ginger root has been a traditional medicine for centuries across many cultures. It’s been used for indigestion, aches, pains, and fighting the flu and the common cold. The component that gives fresh ginger its power is gingerol, a bioactive compound that has anti-inflammatory and antioxidant effects. Among its many benefits, gingerol can help boost the immune system and fights off infections. There are some other ginger benefits as well. It may help with brain function and even lower the risk of developing Alzheimer’s. Both menstrual pains and chronic indigestion can be improved with ginger, as well as muscle fatigue and soreness. There’s some evidence that ginger can lower cholesterol and blood sugar. Last but certainly not least, ginger is being studied for possible cancer-fighting properties. (Read more on the health benefits.)
- Cardamom is a spice made from the pods of a plant that is native to the Indian subcontinent and Indonesia. You can buy it as a pod, in its whole seed form, or ground. It has a unique flavor and a strong aroma. Today, it is the third most expensive spice in the world. Cardamon is a common component of Indian cuisine. Most famously, it is one of the key ingredients of Chai Tea. In Scandinavian countries, it is used in baking, especially in sweet breads. In the Middle East, it is added to coffee and tea. In Korea, it is used to make jeho-tang, which is a traditional tea.
- Black pepper is a spice used around the world. It’s unrelated to fruit/vegetable peppers such as bell or chili. Peppercorns are the fruits from a flowering vine native to the Malabar Coast of India. All varieties of pepper come from the same plant. Black pepper is cooked and dried unripe peppercorns, green pepper is the dried unripe fruit, and white pepper is the ripe fruit seeds.
- Allspice comes from a tree native to the Caribbean, Mexico, and Central America. The name comes from England in the 1600s, where it was considered to combine the flavors and virtues of nutmeg, cloves, and cinnamon. Allspice is, of course, a popular component in Caribbean and Mexican cuisine. In Jamaica, it is used in jerk seasoning, while the wood from the same tree is used to smoke food. Allspice is also used in the Middle East, Northern Europe, and North America for savory foods (like stews, sausages, pickles, etc.) and sweet foods. Though it is used almost exclusively in baking in American cuisine, allspice gives Cincinnati Chili its unique flavor.
- Cloves come from dried buds of an Indonesian flowering tree, cloves are popular in many traditional cuisines. They’re generally sold either whole or ground. While the ground version may be more convenient for cooking, whole cloves are essential for making orange pomanders. This traditional craft involves pressing cloves into an orange’s skin, making interesting designs and patterns. The cloves preserve the orange, and the two create a delicious smelling decoration.
Chai Tea Scones
Servings
8
servingsPrep time
20
minutesCooking time
35
minutesResting time
1
hourTotal time
1
hour55
minutesThese soft and satisfying scones, with a mild black tea flavor and delicious chai spices, are perfect for breakfast, brunch, or teatime.
Ingredients
1 tbsp Assam tea leaves
2 cups heavy cream
2 cups all-purpose flour
1/4 cup sugar OR monk fruit sweetener
1/2 tsp salt
1 tbsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cardamom
1/4 tsp black pepper
1 pinch allspice
1 pinch cloves
1/2 cup powdered sugar OR Swerve powdered sweetener
Directions
- In a small saucepan, bring the heavy cream to a boil. Remove from heat and add the tea leaves. Let steam for 10 minutes, stirring every few minutes.
- Run the cream through a strainer and squeeze any liquid from the leaves. Refrigerate the cream until chilled.
- Preheat oven to 350° F.
- Combine the dry ingredients (besides the powdered sugar) in a mixing bowl.
- Add 1 1/4 cups of the cream to the dry ingredients and mix to combine. Add more cream as needed until the dough comes together. The dough should stick together but not be wet.
- Line a baking sheet with parchment paper. Turn the dough onto a lightly floured work surface and shape it into a disk about 10 inches in diameter.
- Slice the disk into eight wedges and arrange them on the baking sheet so there's some room around each one.
- Bake for 25-35 minutes until the scones are golden brown. Remove from the pan and let cool.
- Make a glaze using the powdered sugar and some of the remaining cream, adding the cream in small amounts and just enough to make a glaze that can be drizzled. (You may have some cream left over.)
- Drizzle the glaze over the scones. Serve and enjoy!
