Okay, so I needed to separate all of these scone recipes. I just have too many. I would say that the base for all of these is by far my favorite. I really have become a scone snob and I hope these live up to the hype for you too. Check out the other flavors like goat cheese and thyme, lavender white chocolate, chocolate chunk, or earl grey lavender tea infused follow their links or search scone on the site.
Makes 8 scones
8 Tbsp unsalted butter cut into small cubes
8 tsp loose chai tea
2 cups flour
1 Tbsp baking powder
½ tsp sea salt
½ cup sugar
6 Tbsp infused butter, cold
2 tsp loose chai tea
½ cup + 2 Tbsp heavy cream (more for brushing)
1/4 cup cinnamon sugar
Place butter in a pan on the stove over medium-low heat. Don’t let the butter brown, but liquefy.
Add tea leaves and let steep for 5 minutes on low heat.
Remove from heat and let sit for another 5 minutes.
Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the tea leaves to get as much butter as possible. You want 6 Tbsp in the end.
Let butter return to room temp and solidify. Place in the refrigerator until hardened again.
Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
In large bowl mix flour, baking powder, salt and sugar.
Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Add in loose chai tea leaves. Mix.
Pour in the heavy cream and egg, mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1” thick.
Cut your dough into triangles as you would a pizza with a pizza cutter (or use cookie cutter to make shapes). Brush the scones with a little heavy cream. Sprinkle with cinnamon sugar.
Place scones on prepared sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
Remove scones and let cool.