2tablespoonsheavy creamor enough for drizzling consistency
Instructions
Scones
Grate the butter and keep in the freezer while pulling together the rest of the ingredients. (Note 1)
In a mixing bowl, combine the flour, sugar, baking powder, salt, and chai seasoning. Whisk together.
Add the chilled butter and toss together with a fork. Add the cinnamon chips and toss together. Add the cream and mix until the dough comes together.
Turn dough out onto a pastry board dusted with flour. Shape the dough into a disk approx. 8 inches in diameter. Cut into 8 equal wedges. Transfer to a parchment-lined baking sheet. Brush the tops with cream.
Chill the scones while preheating the oven to 400℉.
Bake the scones for 15-20 minutes until set and slightly golden around the edges. Remove from oven and let cool.
Chai Seasoning
In a small bowl, combine cinnamon, cloves, nutmeg, cardamom, allspice, and ginger. Mix well. Store in an airtight container.
Maple Icing
In a small bowl, combine the powdered sugar, maple extract, and maple syrup. Stir to combine. Add enough cream to yield a consistency perfect for drizzling.
Drizzle icing over the scones. (Note 2)
Notes
Grating the butter creates perfectly small shards that easily mix into the flour. Keep the grated butter in the freezer while you pull together the rest of the ingredients. I also recommend chilling the scones while the oven preheats. Cold butter helps to create steam in the oven which results in a flaky texture.
For easy drizzling, transfer the icing to a squeeze bottle for better control over the flow of icing. A spoon or fork can also be used. For thicker, spreadable icing, use less cream. Let the icing set before storing in an airtight container.