Breakfast in my household is usually something small and quick because, let's be honest, who has time for an elaborate breakfast on your average weekday? Some days that means a green smoothie or oatmeal with fresh fruit or a hard-boiled egg with some whole wheat toast, but some days I want something that feels special (but still takes minimal effort), which in my world means a freshly-baked scone. What, you say? How can a freshly-baked scone be quick? Well, that's the beauty of a dough-based pastry (as opposed to a batter-based pastry like muffins). You can actually prep and freeze them in advance and bake them individually whenever a scone strikes your fancy.
So, get out your mixing bowl and mix yourself up a batch of these beauties this weekend. Your weekday mornings will thank you.
Chai Latte Scones
Makes 12 large or 18 smaller scones (depending on how you cut them)
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 1/4 teaspoons A Bite of Good Chai Masala Spice Blend, divided
1/4 cup granulated sugar
1/2 cup dark brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups plus 2 tablespoons cold heavy cream, divided
1 tablespoon turbinado sugar
Line a baking sheet with parchment.
Whisk together the flour, baking powder, salt, 2 teaspoons Chai Masala, and sugars in a large mixing bowl. Combine the vanilla extract and 1 1/2 cups heavy cream and pour it over the flour mixture. Fold the liquid ingredients into the flour mixture just until it is incorporated. You'll have a very shaggy dough.
Turn the dough out onto your parchment-lined baking sheet. Using your (lightly floured) hands, pat the dough into a large rectangle about 1/2" to 3/4" thick. Using a bench scraper or knife, cut the rectangle lengthwise into 3 long, skinny rectangles. Then cut those rectangles into squares (for smaller scones) or smaller rectangles (for larger scones). Now cut each of those squares or smaller rectangles into triangles. These are your individual scones. Pull the scones apart so that they don't touch.
Mix together the remaining 1/4 teaspoon Chai Masala and the turbinado sugar. Brush the tops of the scones with the remaining 2 tablespoons heavy cream and sprinkle with the sugar & spice mixture.
Wrap the entire baking sheet in plastic wrap and freeze for at least 30 minutes. (Note: Once your scones are completely frozen you can transfer them to a container or ziplock bag and just pull out as many as you want to bake at any given time.)
Preheat oven to 425F. Bake scones for 20-25 minutes until the edges turn golden and a toothpick inserted into the center comes out clean.
Serve with some softened cultured butter along with a Chai Latte or cup of freshly brewed coffee.