When it comes to the fall months — okay, for me it might be a year round thing — Chai is definitely one of those super comforting drinks. The mix of spices that are a combination of spicy and sweet just warms you up on a cold day.
Chai is so popular right now that even Oprah is promoting her own blend at Starbucks.
While I do love me a good Starbucks Chai once in a while, it is SO not good for my pocketbook. So instead I’ve fallen in love with Steeped Tea’s Dark Chocolate Chai blend.
But it’s not just for drinking! While the smell of any chai is something I can totally get behind drinking all the time, or even smelling all the time — what? am I the only one who keeps a container of tea around to smell? — it’s also great for baking!
I’ve already shared my Earl Grey Tea cookie recipe that I love so much and now I have a great scone recipe infused with the wonderful aroma of chai. These are sure to be a hit!
These scones are going to be devoured at your next tea party! And everyone will want the recipe.
Dark Chocolate Chai Infused Scones
Adapted from Fresh Food Perspectives
2 tsp. Dark Chocolate Chai loose leaf tea
3/4 cup milk
1 1/3 cup whole wheat flour
1 cup all purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup unsalted, cold butter, grated
1/2 cup of chai-infused milk
1 teaspoon vanilla
3/4 cup powdered sugar
2 tablespoons of chai-infused milk
Splash of vanilla
The day before you prepare your scones, you’re going to want to start infusing your milk. You could use your loose leaf tea to make yourself a cup first, then dump the tea leaves into a container with your milk and pop it in the fridge. Alternatively, you could heat up the leaves on the stove with your milk for a little bit, then let the mixture cool, pop a lid on it and let it steep overnight in the fridge.
Once your tea is steeped, pour the mixture into another bowl throw a fine sieve, pressing to get as much of the milk out of the leaves as you can. The mixture is going to be a beautiful caramel colour (and it will smell amazing!).
Preheat oven to 350 degrees.
In a separate mixing bowl, whisk together flours, brown sugar, baking powder, and baking soda. In a measuring cup, whisk together a half cup of your chai-infused milk, 1 egg, and 1 teaspoon of vanilla. Set aside.
Add the cold butter to flour mixture and mix in. You can use a flour cutter or cut it in with two forks. Continue until the butter is well incorporated into the mixture.
Add the wet ingredients to the dry ingredients and stir until combined. It will be a bit of a stiff dough. Refrigerate for about 15 minutes. Line a baking sheet with parchment paper. Once your dough is chilled, pull it out of the fridge and dump it onto a lightly floured surface. Pat it out to form an 8-inch circle and slice into triangles. You can leave it as 8 larger scones, but I like to slice up each larger scone into a smaller one — perfect for tea time!
Bake for about 16 minutes, until the tops start to brown. Remove from the oven and allow to cool.
Once cooled, you can drizzle the glaze over top. Whisk together the powdered sugar, 2 tbsp. of your chai-infused milk, and vanilla. Pour the mixture into a ziploc bag, cut a small hole in the corner and drizzle. Allow them to sit so the icing can set.
These freeze beautifully, but are best when served fresh.
Do you use tea for cooking? Any good recipe suggestions?