Chai and chocolate is an underrated combination. Aromatic spices like cinnamon, cardamom and clove enhance chocolate’s rich flavor. These scones have a crusty, crispy edge and a soft, delicate crumb inside, with a hint of spice at the end of every bite. They’re best on a Sunday morning for family or friends visiting. It’s hard to eat just one.
Chai-Chocolate Chip Scones
Adapted from a recipe at Sally’s Baking Addiction
6 scones
2 cups (250 g.) all-purpose flour*, plus more for dusting
2½ tsp. baking powder
½ tsp. kosher salt
½ cup (1 stick) cold butter, grated or cubed
½ cup plus 1 Tbsp. buttermilk, divided
½ cup (100 g.) granulated sugar
1 large egg
1 tsp. vanilla extract
1 tsp. chai spice mix (recipe follows)
1¼ cups semisweet chocolate chips
2 Tbsp. coarse sugar
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, combine the flour, baking powder and salt. Add the butter, then use your fingers to rub the butter into the ingredients until the mixture is coarsely combined.
• Add ½ cup buttermilk, sugar, egg, chai spice mix and vanilla extract, then use a spatula or your hand to almost bring the mixture together. Add the chocolate chips and gently mix to combine, taking care not to overwork the dough.
• Sprinkle a clean work surface with flour and turn the dough out on it. Use your hands to forma 6-inch disk, then use a sharp knife to divide into 6 equal wedges.
• Place scones on the baking sheet with room between them to spread. Brush the scones with the remaining 1 tablespoon buttermilk and sprinkle with the coarse sugar.
• Bake 20 to 25 minutes, until lightly golden and cooked through. Let cool about 10 minutes before serving.
*For the best texture, I recommend weighing the flour.
Chai Spice Mix
In a small bowl, combine ½ tablespoon ground cinnamon, 1¼ teaspoons ground cardamom, ¾ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground cloves and ¼ teaspoon ground nutmeg. Store covered in an airtight container.
Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings.
This article appears in September 2016.
