Chai Spice Scones
- 2 cups unbleached all-purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 to 1 cup heavy cream
- 1 egg
- 3 teaspoons vanilla extract, divided
- 1/4 cup powdered sugar
- 1 teaspoon water
Adapted from accessatlanta.com
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a medium bowl, mix flour, sugar, baking powder, ginger, cinnamon, salt, cloves and cardamom. Cut butter into 1-inch pieces and use a pastry blender to cut into flour mixture until butter pieces are the size of small peas.
In a small bowl, beat 3/4 cup cream, egg and 1 teaspoon vanilla extract. Pour over flour-butter mixture and use a fork to combine. Add additional cream, if needed, to make the mixture hold together.
Divide the dough into 10 equal pieces, form into 3-inch rounds and place on prepared baking sheet. Bake 15 to 20 minutes or until lightly browned. Remove to a rack to cool.
In a small bowl, stir together powdered sugar, remaining 2 teaspoons vanilla extract and water. Using a pastry brush, lightly glaze the top of each scone.