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Chai Spiced Scones with Browned Butter Maple Glaze

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.

Cooking Method:
Courses: ,
Servings: 8
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:
  • 1 packet TH Biscuit & Scone Mix (2 1/2 cups)
  • 1/2 cup milk of choice (almond, cashew, oat milk, kefir, or buttermilk*) (Start with ½ cup and add more as needed.)
  • 6 Tbs butter (diced and chilled/frozen for best results.) (For dairy-free use 6 Tbs. coconut oil and a pinch of salt.**)
  • 2 eggs (whisked)
  • 1/2 cup on-plan “brown sugar” replacement (1 tsp molasses mixed with 1 cup TH Gentle Sweet works well)
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1 tsp cardamom
  • 1 tsp nutmeg
  • 1 tsp clove
  • Olive oil or coconut oil spray (as needed)
    • INGREDIENTS FOR THE BROWN BUTTER GLAZE:
  • 4 Tbs butter
  • 3 Tbs heavy cream
  • 1/4 cup on-plan “brown sugar” replacement
  • 1 tsp TH Natural Burst Maple Extract
  • 1 pinch TH Mineral Salt
Instructions
  1. 1
    Directions For Scones

    Preheat oven to 425°F - 450°F

  2. 2

    In a small dish combine the cinnamon, ginger, cardamom, nutmeg, and
    cloves and set aside.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Spray two pieces of parchment paper with olive oil or coconut oil spray.

  6. 6

    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.

  7. 7

    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.

  8. 8
    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.

  9. 9

    Add remaining ingredients and whisk until slightly thickened and then set aside.

  10. 10

    After removing scones from the oven, gently dip each scone face down into the browned butter mixture and place on a cooling rack.

  11. 11

    Allow the glaze to cool slightly, then gently pour the remaining glaze over each scone.

  12. 12

    Dust each scone with a sprinkle of the reserved spice mix.

Read it online: https://trimhealthymama.com/recipe/chai-spiced-scones-with-browned-butter-maple-glaze/