We have had some pretty decent weather so far this January, I’m sure now that I have said that it will change. These scones are perfect for when the weather is cold and you don’t leave the house for a few days. If you are somewhere in the world where the weather is cold I would highly recommend making these!
The only thing I would change for when I make them the next time would be to use more tea in them. I would seep the milk with 2 or 3 tea bags just to get more Chai Tea flavour. I would also add more cranberries cause why not?
I hope you enjoy these scones as much as I did! I also have some exciting news that I will be sharing on Instagram on Wednesday so watch out for that!
Ingredients
2 1/2 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 cup dried cranberries
1 cup buttermilk
3 Chai Tea Bags
Glaze:
1/2 cup powdered sugar
1 tbsp milk
1 tbsp honey
Directions
Warm up the buttermilk in the microwave for a few seconds. Once it is warm add one of the tea bags to it and let it steep for a few minutes. The longer the better.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, 2 of the tea leaves from the tea bags, and salt.
Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
Stir in the cranberries.
Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
With lightly floured hands, press the dough into a ball.
On a lightly floured surface, knead gently 10 times.
Pat out the dough into a 3/4-inch thick round.
Using a 2-1/2-inch floured cutter, cut-out rounds or triangles, I use a small round cookie cutter.
Place on an un-greased baking sheet.
Gather up the scraps and repeat dough once; cut out more rounds.
Bake in a 400-degree F oven for 10 to 13 minutes or until golden.
Once they have cooled mix the glaze ingredients together and drizzle over top.
Chai Tea Cranberry Scones
Ingredients
- 2 //2 cups all-purpose flour
- 2 tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter cold and cubed
- 1 cup dried cranberries
- 1 cup buttermilk
- 3 Chai Tea Bags
Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1 tbsp honey
Instructions
- Warm up the buttermilk in the microwave for a few seconds. Once it is warm add one of the tea bags to it and let it steep for a few minutes. The longer the better.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, and 2of the tea leaves from the tea bags, and salt.
- Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
- Stir in the cranberries.
- Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
- With lightly floured hands, press the dough into a ball.
- On a lightly floured surface, knead gently 10 times.
- Pat out the dough into a 3/4-inch thick round.
- Using a 2 1/2-inch floured cutter, cut-out rounds or triangles, I use a small round cookie cutter.
- Place on an un-greased baking sheet.
- Gather up the scraps and repeat dough once; cut out more rounds.
- Bake in a 400-degree F oven for 10 to 13 minutes or until golden.
- Once they have cooled mix the glaze ingredients together and drizzle over top.