Scones. Buttery, flaky, sweet, and salty scones. Is there anything better in this world?
One of the very first recipes I posted on this site was a basic scone recipe passed down to me from my friendly neighbor who would invite my brother and me over to participate in a day of baking. I mostly stirred things and tried to hide from the dog, but I still had fun nonetheless. I’ve made this recipe so many times, I could make it in my sleep/the half-awake state I’m usually in.
Lately, I’ve been thinking about going back to some of my old recipes and re-inventing them in new and interesting ways. Many of my old recipes are vegan, so I have tons of recipes on my list to un-veganize, which I know is the exact opposite of how things are normally done, but I’m nothing if not a little abnormal. What is normal, anyway?
This recipe wasn’t originally vegan, though, and it’s going to stay that way. Nothing, I repeat, nothing, tastes better in scones than cold, hard butter. With my tea collection increasing and the weather getting a little chillier over here, chai spiced scones sounded perfect. There are quite a few spices in chai tea but in the interest of saving time I’ve only included the four main spices in this recipe: ginger, nutmeg, cinnamon, and cloves. All winter spices, all cozy and warm.
These chai-spiced scones are a little sweet, have crispy bottoms, and are very soft and fluffy in the center. I always like to butter my scones (because you can always use more butter) and eat them with a thin slice of cheddar cheese, which gives a nice balance of savory + sweet. Plus, who doesn’t like cheese?
If you’re looking for a simple holiday recipe to serve one morning soon, and you’d love to fill your kitchen with the scent of baking bread and cloves, chai spiced scones are the easiest way to do it.
I just want to leave a little heads-up here that I’m going to be posting less often from now until the end of the holidays. Lately, I’ve been completely overtaken by exhaustion and am the classic picture of a burned-out workaholic. Running a website and working multiple jobs on the side has been taking a toll on me, so I’m hoping to change something in the new year so I can focus more on what I love: working on and growing Palette Dining. But for now, it’s time for me to take care of myself mentally and relax a little. I’ll be pouring a few of these and binge-watching old episodes of Private Practice.
Easy Chai Spiced Scones
Author: Palette Dining
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 8 scones
- 2 cups flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp each of freshly grated nutmeg, ginger, cinnamon, and cloves
- 1/4 cup butter, cold and cubed
- 1 egg
- 3/4 cup buttermilk
- Preheat the oven to 400 F.
- In a large mixing bowl, whisk together the flour, sugar, baking powder and soda, salt, and spices.
- Add the butter to the dry ingredients and mix with your hands to create pea-sized pieces. In a separate, small mixing bowl whisk together the egg and the buttermilk and pour this into the flour mixture. Stir with a spoon to create a shaggy dough.
- On a well-floured surface, dump out the dough and knead 5-10 times until the dough is smooth. The less kneading you have to do, the lighter your scones will be. Form into a circle and slice 8 triangular pieces. Place these on the baking sheet and bake for 15 minutes or until golden. Serve warm, with butter.