SCONE RECIPE STUDY NO.2: September 22nd is the official start of Fall, but somehow the feeling of brisk air and kids mingling off to school gives the illusion that Fall has already begun. The back to school shopping always feels like the funeral of Summer. But I rejoice in the colors of Fall, the less humid outings, and the holidays. I'm a sucker for nutmeg, cardamom, cinnamon spice and all other niceties. Don't even mention the culinary additions come Winter time, because I am a huge advocate for Eggnog all year round. So I focus my fervor for Fall into a recipe combining some of my favorite elemental spice; an edible ode of sorts; a culinary carol for Fall.
RECIPE: The core recipe for these scones was adapted from the previous scones study, find it here.
- 2 cups of flour
- 1/2 teaspoon of salt
- 1 tablespoon of baking powder
- 1 tablespoon of chai latte mix
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of ginger powder
- 1/2 teaspoon of nutmeg
- 1/3 cup of sugar
- 10 tablespoons of unsalted butter, cold so cutting is less messy
- 1/4 cup of heavy cream
- 1 teaspoon of vanilla
- 1/4 cup of sour cream
- 1 egg
- 1/4 cup of crystalized ginger
- 1/2 teaspoon of vanilla
- 1/3 cup of powdered sugar
- 1 1/2 tablespoons of milk
- Pre-heat oven to 400. Line a baking sheet with baking paper. Dust a bit of flour over the top.
- Mix flour, baking powder, sugar, salt, cinnamon, nutmeg, chai mixture, and ginger powder in a large bowl.
- Cut the butter into pea-sized portions. Add butter to dry ingredients bowl as pea-sized butter portions are cut. Mix with spoon every time you add more butter to ensure that the pieces are not clumped together.
- Chopped the crystalized ginger into pea-sized pieces.
- Whisk the heavy cream, sour cream, egg, and vanilla together. Then add to the flour mixture. Mix until combined into a dough in a mixer with a paddle attachment. Then add the crystalized ginger and mix again.
- Dust surface with flour then spread out dough until it is about 3/4 of an inch thick. Using a round cookie or biscuit cutter, cut your scones and then transfer them to the baking sheet. I used the smallest round biscuit cutter I had to make mini-scones.
- Brush the top of the dough with heavy cream then sprinkle the top with sugar.
- Bake for approximately 12-16 minutes. Take of them out when golden on the top. Let them cool for around 10 minutes.
- Whisk together the glaze ingredients. Once the scones have cooled, brush the tops with glaze.