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Saturday, February 16, 2013

Chai Latte Scones

Today is my 40th birthday!!! Who thought I would end up being excited to turn 40? Age has never meant a thing to me. I have friends of all ages and I have found sometimes the young ones are more mature than the old ones and vice versa. So I could care less what age I am. I am excited however to party with my friends tonight!  An excuse to dance the night away with people I adore... bring on 40!
I recently went to Teavana. It has become a regular occurrence. Their Chai tea is so good. I found myself dropping $52 to get a container of it. It is worth every penny. The flavors dance in my mouth. I was drinking a tall glass of it the other day and it got me thinking that a scone would go great with the tea. Then the thought of a Chai latte scone would be amazing! I was right. This is my new favorite scone. Made with almond flour for added nutrients. Since it is a treat, I wanted to add some health to it also. 
These scones are full of Chai flavor. Perfect for a special breakfast, afternoon tea, or dessert after dinner.  If you have someone over for tea or coffee, make these babies. You won't be sorry. 

Gluten-Free Chai Latte Scones

1 1/2 cups maninis multipurpose gluten-free flour (if not gluten free use all purpose flour)
1 cup almond flour
1/4 cup sugar 
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp white pepper
1 egg
1/2 -2/3 cups buttermilk
2 tsp espresso powder 
8 Tbsp (1 stick) cold unsalted butter, cut in chunks

Preheat oven to 400.
Combine all dry ingredients in a large bowl. 
Mix until combined.
Beat the egg in a liquid cup measure. Add buttermilk till it reaches the 1 cup mark. 
Dissolve the espresso powder into the liquid and set aside.
Add the butter to your dry ingredients. Using a paddle attachment on low,
slowly pour in the buttermilk mixture, adding just enough for the dough to come together.
Pour batter into a 10-12 inch cast iron skillet prepared with canola oil to prevent sticking.
Bake for 20-25 minutes. (If not gluten-free bake 18 minutes).
They should be risen, lightly browned and firm on top. 
Cool before glazing.

1 1/2 cups powdered sugar 
1/4 tsp nutmeg
1 tsp vanilla extract
milk or cream to thin 

Combine the sugar, nutmeg and extract and add just enough milk or cream to create a glaze. Drizzle the glaze on top of your scones, it will run and become a solid top. 
Dust the finished scone with a little cinnamon. 
Let stay in open air until the glaze hardens.
Slice your scones, serving like a pie slice.
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