These tender crumbly scones pack a flavor punch with warm chai spices then
topped with a browned buttery maple glaze. Just right for a mid-morning treat or
sharing a pot of tea with a friend.
Chai Spiced Scones with Browned Butter Maple Glaze
Description
These tender crumbly scones pack a flavor punch with warm chai spices then topped with a browned buttery maple glaze. Just right for a mid-morning treat or sharing a pot of tea with a friend.
Ingredients
INGREDIENTS FOR THE SCONES:
INGREDIENTS FOR THE BROWN BUTTER GLAZE:
Instructions
-
Directions For Scones
Preheat oven to 425°F - 450°F
-
In a small dish combine the cinnamon, ginger, cardamom, nutmeg, and
cloves and set aside.
-
In a food processor, add the biscuit/scone mix, brown sugar replacement, and spices (reserving 1 tsp spice mix for dusting the finished scones) and pulse to mix.
-
Add in the milk of choice and the whisked eggs and pulse several times until the butter is broken up and evenly distributed. Do not over-mix.
-
Spray two pieces of parchment paper with olive oil or coconut oil spray.
-
Place the dough onto one of the sprayed parchment papers and then top with the other piece of parchment paper - sprayed side touching the dough. Roll dough into an approximately 8” circle.
-
Keeping the wedges slightly touching each other, place the bottom parchment paper on a sheet cake pan and bake for 12-14 minutes, until golden brown around the edges.
-
DIRECTIONS FOR THE BROWN BUTTER GLAZE:
While scones are baking, place butter in a small skillet on medium heat watching carefully and whisking until lightly brown.
-
Add remaining ingredients and whisk until slightly thickened and then set aside.
-
After removing scones from the oven, gently dip each scone face down into the browned butter mixture and place on a cooling rack.
-
Allow the glaze to cool slightly, then gently pour the remaining glaze over each scone.
-
Dust each scone with a sprinkle of the reserved spice mix.
