Chai Scones with Brown Sugar Butter
Swirls of spiced streusel make these chai scones irresistible fresh out of the oven with a pat of brown sugar butter.
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Yield: 12 scones
Ingredients
Chai Streusel Swirl
- 15 g all-purpose flour
- 2 tablespoons homemade chai spice blend
- ¼ teaspoon salt
- 25 g light brown sugar packed
- 1 tablespoon unsalted butter chilled and cubed
Chai Scones
- 375 g all-purpose flour plus more for dusting
- 50 g light brown sugar packed
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1 teaspoon salt
- 150 g unsalted butter cold, cubed
- 1 large egg
- 1 ¼ cup buttermilk divided
- 1 tablespoon vanilla extract
- Egg wash 1 egg + 1 tablespoon water
Cinnamon Sugar Topping
- 2 tablespoons course sugar like turbinado
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
Brown Sugar Butter
- 113 g unsalted butter softened
- 1 tablespoon light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Chai Streusel Swirl:Whisk together flour, chai spices, salt and brown sugar.15 g all-purpose flour, 2 tablespoons homemade chai spice blend, 1/4 teaspoon salt, 25 g light brown sugar
- Using your fingers, rub in the cold butter until the mixture resembles a sandy texture. Place in the fridge until ready to use.1 tablespoon unsalted butter
- Scones:Whisk together flour, sugar, cinnamon, cardamom, baking powder, and salt.375 g all-purpose flour, 50 g light brown sugar, 1 tablespoon baking powder, 2 teaspoons cinnamon, 1 teaspoon cardamom, 1 teaspoon salt
- Using a pastry blender or fingers, rub in cubes of cold butter into flour until a sandy texture forms with clumps of butter the size of peas.150 g unsalted butter
- In liquid measuring cup, mix together 1 egg, 3/4c. buttermilk and vanilla extract.1 large egg, 1 1/4 cup buttermilk, 1 tablespoon vanilla extract
- Pour wet mixture into flour, mix using wooden spoon or dough whisk. Add remaining buttermilk as needed to just moisten flour to form a shaggy dough. A shaggy dough should be thick and slightly sticky, but not wet and soggy.
- Tip dough onto heavily floured surface. Pat or roll out into a rectangle roughly 10" x 8". Sprinkle top of the dough with the chai streusel mixture. Fold the dough like a tri-fold letter. Tuck in edges to enclose streusel completely.
- Divide into 2- 1" tall disks and slice into 6 wedges each.
- Place on parchment lined baking sheet and allow to chill in freezer for 20 minutes.
- While dough chills, preheat oven to 425°F.
- Once dough is chilled, brush the top with egg wash. Make sugar topping by combining course sugar, cinnamon and cardamom and sprinkle over the top of each wedge.Egg wash, 2 tablespoons course sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom
- Bake 18-20 minutes, turning pan halfway through.
- Brown Sugar Butter: Whisk softened butter with brown sugar, cinnamon, and salt.113 g unsalted butter, 1 tablespoon light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt
Notes
- Scones can be made ahead of time. Unbaked dough in Step 9 can be frozen completely. Transfer to a freezer bag. Bake directly from frozen adding 3-4 minutes to the bake time.
- Scones are best served the same day. Store leftover scones in an airtight container and refresh in a 350°F oven.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.