Quick bread – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Mon, 16 Oct 2017 19:59:32 +0000 en-US hourly 1 Butternut Squash Drop Biscuits with Quatre Espices https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/ https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/#respond Mon, 16 Oct 2017 19:59:31 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2269
butternut squash drop biscuitsbutternut squash drop biscuits
butternut squash for mashingbutternut squash for mashing
quatre espicesquatre espices
dropped and ready for ovendropped and ready for oven
out of ovenout of oven
fall spice biscuitsfall spice biscuits

I admit the arrival of fall I do not anticipate or relish because it makes me feel cold. And I don’t get excited by pumpkins. It’s strange to think that while fall activities and pumpkins have been married forever, the rise of pumpkin spice is attributed to Starbucks and their latte. It’s also slightly disturbing that as a culture, our taste preferences can be so influenced by a coffee chain.

Make no mistake, I love pumpkin pie and I love coffee. The PSL is totally yummy.

I’m sort of obsessed by the idea of baking with vegetables and fruits. But pumpkin spice baking over flows everywhere now. These biscuits came from the desire to vary the theme.

Butternut squash purees just as nicely as pumpkin to incorporate into batters. I think you could substitute it in any recipe. The spice blend I used was inspired by the Flavor Bible (an awesome book) that lists nutmeg, ginger, and cloves as spices that go well with winter squash. I actually did not know Quatre Espices was a culinary entity, but it turns out to be a staple spice mixture crucial to French cooking especially for charcuterie, beef stews, and rich braises.

One last housekeeping note, the reason squash equals fruit is the botanical rule specifies that edible plants with seeds are fruit.

Sending much fall warmth and love to you!

Butternut Squash Drop Biscuits with Quatre Espices
For the pumpkin spice lover looking for some variety but without swaying from the fall warming comfort. Drop biscuits are super easy and quick. These are infused with a aromatic and slightly exotic spice blend called quatre espice, a French inspired mixture of white pepper, nutmeg, ginger, and cloves.
Servings Prep Time
9biscuits 40minutes
Cook Time
15minutes
Servings Prep Time
9biscuits 40minutes
Cook Time
15minutes
Ingredients
  • 3/4cup butternut squash, mashed
  • 1/3cup organic whole milk
  • 1 1/2cup (180g) organic all-purpose flour
  • 1/4cup organic granulated sugar
  • 1tablespoon baking powder
  • 1teaspoon kosher saltif using sea salt decrease to 1/2 teaspoon
  • 1/2tablespoon white pepper, ground
  • 1/2tablespoon nutmeg, ground
  • 1teaspoon dried ginger, ground
  • 1/4teaspoon cloves, ground
  • 6tablespoons organic unsalted butter, cut into piecesto keep cold, cut butter then return to refrigerator until ready to use
Instructions
  1. Adjust oven racks to center of oven. Preheat oven to 425 Fahrenheit. Grease a baking sheet with butter.
  2. Peel and remove seeds from butternut squash. Chop into medium sized chunks. For peeling and chopping, cut off both stem ends. Peel with long strokes if you have a good peeler or if using a knife it may be easier to peel after cutting in half and then peel neck and round body separately. Slice neck into rounds then dice. Slice body in half, remove seeds with a spoon, then slice and dice strips.
  3. Bring a large pot of water to boil. Add butternut squash chunks and boil gently for 15-20 minutes until soft. Drain. Mash chunks with a potato masher or place in food processor and pulse to puree. If using a potato masher, try to get as smooth as possible, a fork may also be helpful.
  4. Measure 3/4 cup of butternut squash puree and place in small bowl. Reserve remainder for another use (add butter and salt for a dinner side dish).
  5. Whisk 1/3 cup milk into mashed butternut squash. Set aside.
  6. In large bowl, whisk together flour, sugar, baking powder, salt, white pepper, nutmeg, ginger, and cloves.
  7. Add cold butter cubes to flour mixture. Use a pastry cutter, two knives, or your fingers to combine until butter is incorporated and mixture looks like coarse crumbs.
  8. Make a well in center of flour and butter mixture and spoon in squash milk mixture. Gently fold squash into flour until all flour is moistened and squash is incorporated. Batter will be moist and sticky.
  9. Drop biscuit batter onto prepared baking sheet by large tablespoonfuls to make nine biscuits.
  10. Bake for 12-14 minutes until tops become golden brown. Cool on baking sheet for five minutes then remove with spatula to wire racks. Serve warm, reheated, or room temperature.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these biscuits use organic flour, butter, milk, and butternut squash if available.

]]> https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/feed/ 0 Zucchini Loaf infused with Basil https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/ https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/#respond Sun, 24 Sep 2017 20:26:39 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2229
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two dozen basil leavestwo dozen basil leaves
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Ever wonder why summer produces so much zucchini? If you grow a vegetable garden or, like me, receive a weekly CSA (community supported agriculture) box from a local farm, it seems like a logical question when this vegetable just keeps emerging. My curiosity lead me to explore and here’s what I found:

Zucchini grows in any type of soil, needs no extra attention, and easily pollinates. One plant will produce lots of flowers, which translates to lots of fruit. It also will keep producing more and more as the zucchini is harvested.

Inevitably, if you read food literature, you will see an article giving ideas for what to do with abundant zucchini. This summer, I tested a few new recipes. I listened tp an interview on The Splendid Table podcast with Skye Gyngell, a chef who just released a cookbook titled Spring. She described her Slow-cooked Zucchini with Tarragon as being her restaurant staff’s favorite. Look for the recipe on the Splendid Table’s website and if you don’t already, try listening to this podcast, I think you’ll love it. I also made a few different types of zucchini pancakes or fritters.

I try to love zucchini, but my truth can not be denied. It leaves me feeling meh. However, baking converts zucchini to my favorite vegetable. This zucchini loaf inspired by my self-proclaimed baking mentor, Maida Heatter from Maida Heatter’s Cakes actually inspired me to want more zucchini.

A best friend visiting told me she felt addicted to this zucchini bread like a drug. I’m not sure if that’s good, but I understand and I also would like to believe it’s because of my secret basil addition.

Zucchini Loaf infused with Basil
Favorite ways to use zucchini: Cakes, breads, loaves, muffins!
Servings Prep Time
1loaf 25minutes
Cook Time
105minutes (1 hour 45 minutes)
Servings Prep Time
1loaf 25minutes
Cook Time
105minutes (1 hour 45 minutes)
Ingredients
  • 12-15leaves fresh basildepending on size of leaves, use 12 if large, 15 if medium
  • 1cup organic olive oil
  • 3cup (342g) organic all-purpose flour, sifted
  • 1/2teaspoon baking powder
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 3teaspoon cinnamon
  • 1pound zucchini (1-2 medium to large), shredded2 packed cups shredded zucchini, do not drain
  • 2 organic eggs
  • 1 1/2cup (300g) organic granulated sugar
  • 1/2cup (100g) organic light brown sugar
  • 1teaspoon vanilla extract
  • 4ounces (1 cup) walnuts, broken to medium pieces
Instructions
For basil infused oil
  1. Making sure basil leaves are thoroughly dry, coarsely chop and combine in small saucepan with olive oil.
  2. Heat oil and basil on medium heat until gentle simmer. Simmer for 2 minutes. Remove from heat, cover and allow to sit for 25 minutes.
  3. Strain oil into a 1 cup glass measuring cup. Add additional olive oil if needed to measure 1 cup. Reserve basil for another use such as adding to sauces or soups.
For zucchini loaf
  1. Adjust an oven rack to one-third up from bottom. Preheat oven to 350°F. Prepare two 9x5x3 inch loaf pans by greasing with butter. Dust pans all over with fine, dry bread crumbs and tap out excess.
  2. In medium bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  3. In a large mixing bowl, beat eggs just to mix.
  4. Mix in granulated and brown sugars. Then mix in basil infused olive oil and vanilla extract.
  5. Add sifted dry ingredients and stir gently to blend into a thick batter.
  6. Add zucchini with any accumulated liquid and blend with a wooden spoon. Stir in walnuts.
  7. Pour batter into prepared loaf pans and smooth tops. Bake for 1 hour and 30 minutes until toothpick inserted in center comes out clean.
  8. Cool for 15 minutes in pan, then turn out onto wire rack and cool completely. Slice when completely cool using a serrated knife.
Recipe Notes

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For this zucchini loaf use organic flour, sugars, eggs, olive oil and zucchini if available.

]]> https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/feed/ 0 Cardamom Gluten-Free Banana Bread https://theherbalbakeshoppe.com/recipe/cardamom-gluten-free-banana-bread/ https://theherbalbakeshoppe.com/recipe/cardamom-gluten-free-banana-bread/#respond Mon, 13 Feb 2017 19:36:37 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1853

I dwell in an aversion to Valentine’s Day camp. Admitting this feels wrong and unromantic. My disdain isn’t really about the common complaint that love should be celebrated every day rather than just on one or by sending flowers, candy and cards. Without getting too dramatic, it’s more about the pressure to be happy when perhaps I’m not, feeling lonely and let down if I don’t have a valentine, and associated unpleasant memories. But even with these extremely negative thoughts, the idea still holds a tender place in my heart. The New York Times Cooking email that I receive almost daily recommends cooking at home for those you love this year rather than eating out and I love that. Baking inspiration flood social media feeds and websites I follow. Delicious looking chocolate raspberry or red velvet or hibiscus or rose flavored treats spread a kind of love that baking does like nothing else. What is not to love about that? Baking and my children make wonderful sweethearts.

I was working on my own valentine-ish creations but they still need help, so instead I pulled out an old notecard recipe copied from my mom for something I absolutely know will be delicious. I altered this banana bread a bit to make it gluten-free because my daughter likes to eat that way and added more spice to warm it up for extra love twist. There’s no red or pink, but there is chocolate inside and it will be filled with love and made with a warm heart.

Because some ingredients may be hard to find, links are provided to facilitate ease of purchase. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Cardamom Gluten-Free Banana Bread
Chai spices warm up this banana bread. In addition to cardamom, cinnamon, ginger, cloves, and allspice lend a touch of exotic. A mix of rice and coconut flours make for a moist but light loaf.
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Ingredients
  • 1cup (140g) white rice flour
  • 1/4cup (27.5g) coconut flour
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 1 1/2teaspoon cinnamon
  • 1teaspoon cardamom
  • 1/2teaspoon ginger
  • 1/4teaspoon allspice
  • 1/8teaspoon cloves
  • 1/8teaspoon black pepper
  • 1/2cup (1 stick) organic unsalted butter, softened
  • 1/2cup (100g) organic granulated sugar
  • 2 organic eggs
  • 1 1/2cups mashed bananas (4-5)
  • 1/4 cup organic whole milk
  • 1/2cup gluten-free rolled oats
  • 1/2cup chocolate chips, semi-sweet
Instructions
  1. Preheat oven to 350°F. Prepare a 9x5x3 inch loaf pan by greasing with butter.
  2. In medium bowl, whisk together rice flour, coconut flour, baking soda, salt, cinnamon, cardamom, ginger, allspice, cloves, and black pepper. Set aside.
  3. Place softened butter in bowl of electric mixer and with paddle attachment, cream for about 30 seconds. Add sugar and continue to beat until light and fluffy.
  4. Beat in eggs until well combined. Mixture will look chunky.
  5. Add dry ingredients in two additions, alternating with bananas and milk beating after each addition until just incorporated. First add 1/2 dry ingredients, then 1/2 milk, then 1/2 bananas, then repeat.
  6. Remove from electric mixer and stir in oats and chocolate chips with a wooden spoon.
  7. Pour batter into prepared loaf pan and smooth top. Bake for 1 hour until toothpick inserted in center comes out clean.
  8. Cool for at least 10 minutes in pan, then turn out onto wire rack and cool completely.
Recipe Notes

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For this banana bread use organic flours, sugar, eggs, butter and milk if available.

cardamom powder

]]> https://theherbalbakeshoppe.com/recipe/cardamom-gluten-free-banana-bread/feed/ 0 Cranberry Cornmeal Scones with Acorn Squash & Ginger https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/ https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/#respond Fri, 30 Dec 2016 19:41:50 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1815
plate of sconesplate of scones
ingredientsingredients
batterbatter
acorn squash in a single sconeacorn squash in a single scone
Cranberry Cornmeal Scones with Acorn Squash & Ginger
Not exactly traditional scones, but gluten free and a flavor blend that is nutrient dense enjoyment.
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Ingredients
  • 1/2 cup (100g) organic granulated sugar
  • 1 1/2 cup (240g) white rice flour
  • 1/3cup (40g) organic cornmeal
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp xantham gum
  • 1/2tsp kosher salt
  • 1tsp turmeric
  • 1tsp ginger
  • 1/2 tsp cinnamon
  • 1/4tsp cloves
  • 3/4cup (1 1/2 sticks) organic unsalted butter, frozen
  • 1cup fresh cranberries, cut in half
  • 1 egg
  • 1/2cup sweet potatoes, mashed
  • 1/4cup buttermilkplus additional for coating
  • 1tbsp turbinado or granulated sugar for sprinkling on scones
Instructions
To bake acorn squash
  1. Preheat oven to 375°F. Using a sharp, heavy knife cut squash in half at the middle (not at the stem ends). Scoop out and discard seeds or save them to plant or roast. Place squash face down in a shallow baking dish with about ¼ inch water. Cover with aluminum foil.
  2. Bake for approximately 45 minutes until soft. Cool completely, then scoop out flesh and mash. Set aside ½ cup for scones. Remainder can be refrigerated and used for a dinner side dish mixed with butter or olive oil and a little salt and pepper.
For scones
  1. Line a baking sheet with parchment paper.
  2. In large mixing bowl, whisk together sugar, white rice flour, cornmeal, baking powder, baking soda, xanthan gum, salt, turmeric, ginger, cinnamon, and cloves.
  3. Using the large holes of a hand grater, grate frozen sticks of butter into a separate bowl, adding the slivers of butter to the dry ingredients as you go. Each time butter is added to dry, toss lightly to coat it. Continue until all butter is grated and added into dry ingredients.
  4. Add sliced cranberries to butter and flour mixture and toss lightly to combine.
  5. In medium bowl, beat egg lightly. Add acorn squash puree and buttermilk and mix together until smooth. Add to other butter, flour and cranberry mixture and blend together until forms a thick, moist batter.
  6. Turn out batter onto a lightly floured surface. Knead a bit if needed to smooth it out and press into a flat disc that is about 1½ inches thick.
  7. With sharp knife, cut as a pie into 12 wedges. Pieces do not have to be exactly even. Gently lift wedges and place on parchment lined baking sheet. Cover and refrigerate until firm, at least 2 hours, but preferably overnight. If very short on time, these can be chilled in the freezer for 30 minutes.
  8. When ready to bake, preheat oven to 400°F.
  9. Remove scones from refrigerator and brush with buttermilk then sprinkle with turbinado sugar.
  10. Bake until golden, 25-30 minutes. Cool while still on baking sheet.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these scones, use organic butter, eggs, sugar, flour, acorn squash, and cranberries if available.

]]> https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/feed/ 0 Hawthorn Blueberry Petit Pain https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/ https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/#respond Tue, 01 Mar 2016 02:18:33 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1462
petit slicespetit slices
dried hawthorn berriesdried hawthorn berries
simmering berries with honeysimmering berries with honey
hawthorn honeyhawthorn honey
petit pain slicedpetit pain sliced
dry ingredientsdry ingredients
wet ingredientswet ingredients
fresh out of the ovenfresh out of the oven
petit painpetit pain
looks like a muffinlooks like a muffin
Hawthorn Blueberry Gluten-free Petit Pain
Making herbal honeys truly feels rich. The opulence of the honey blending with berries or roots, gently warming for hours, resulting in liquid gold or purple in the case of hawthorn honey. It takes minutes to mix together and as long as straining is done when it is still warm, this too, just runs right through. The finger licking is the best I have ever tasted.
Servings Prep Time
4mini loafs 40minutes
Cook Time
20minutes
Servings Prep Time
4mini loafs 40minutes
Cook Time
20minutes
Ingredients
For hawthorn honey
  • 1/2cup dried hawthorn berries
  • 1/2cup honey
For hawthorn tea
  • 2tbsp dried hawthorn berries, powdered
  • 3/4cup hot water
For petit pain
  • 1tbsp chia seeds
  • 3tbsp hawthorn tea
  • 2/3cup (90g) buckwheat flour
  • 2tbsp tapioca flour (starch)can substitute potato starch
  • 1/2tsp baking soda
  • 1 1/2tsp baking powder
  • 1/2tsp salt
  • 1cup (100g) walnuts
  • 1cup (85g) gluten-free rolled oats
  • 2/3cup plain whole milk yogurt, grass-fed
  • 1/3cup coconut oil, melted and cooled
  • 1cup butternut squash, cooked and cut into piecescan substitute any winter squash
  • 1/3cup hawthorn honey
  • 1/2tsp vanilla extract
  • 2 eggs, organic
  • 3/4cup blueberries
For topping
  • 1/3cup gluten-free rolled oats
  • 2tbsp coconut oil
  • 1tbsp hawthorn honey
Instructions
For hawthorn honey
  1. Prepare hawthorn honey. It may be easiest to do this 1-2 days in advance as honey cooks slowly on low heat for a long period of time. Infused honey can be stored in cool pantry until ready to bake quick breads.
  2. To prepare honey, add about 2 inches of water to bottom of double boiler and bring to simmer. In top of double boiler, combine hawthorn berries and honey. Place top of pan over bottom and cover. Continue to simmer on lowest heat for approximately 6 hours.
  3. While still warm, strain honey through sieve lined with cheesecloth into clean glass jar with lid. Stir and press on berries and allow as much honey as possible to drip into jar. Store covered with lid in cool pantry for up to 3 days until ready to bake mini quick breads.
For hawthorn tea
  1. While honey is simmering, prepare hawthorn tea. Combine powdered hawthorn berries and hot water in French coffee press or other tea infusing vessel. Steep for 30 minutes. Strain pressing on berries to extract as much liquid as possible.
  2. Tea can be prepared up to 3 days in advance of baking quick bread. Store covered in refrigerator or chia seeds can be soaked and refrigerated so they are ready to use in recipe.
For bread
  1. Preheat oven to 400°F. Grease 4 mini 5½x3x2½ inch loaf pans with softened butter. Place prepared loaf pans on cookie sheet for baking.
  2. Soak chia seeds in hawthorn tea if you have not done this previously. Set aside.
  3. In large bowl, combine buckwheat flour, tapioca flour, baking powder, baking soda, and salt.
  4. Combine walnuts and rolled oats in food processor and process for 30-40 seconds until resembles coarse flour. Add to flour mixture and whisk until well blended.
  5. Combine yogurt, coconut oil, squash, honey, and vanilla extract in food processor. Process until well blended but mixture does not have to be completely smooth.
  6. In medium bowl, beat eggs. Whisk in soaked chia seeds. Add yogurt and honey mixture and whisk until completely blended.
  7. Make well in middle of dry ingredients. Pour in wet ingredients and mix gently with wooden spoon just until blended. Do not over mix.
  8. Divide batter equally among four mini loaf pans.
  9. Drop blueberries into batter in pans. Depending on the size of your blueberries, this will be between 11 and 15 for each pan. With wooden spoon, gently push blueberries into batter until mostly covered.
For topping
  1. Prepare topping. Combine coconut oil and honey in small glass dish. Microwave for 20 seconds and stir to mix together. Add oats and mix thoroughly. Mixture will be sticky. Spread with fingers over top of breads.
  2. Bake for 18-20 minutes until toothpick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes then remove breads from pans and cool completely on racks.
Recipe Notes

hawthorn blueberry petit pain

]]> https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/feed/ 0 Choco-Chai Scones https://theherbalbakeshoppe.com/recipe/choco-chai-scones/ https://theherbalbakeshoppe.com/recipe/choco-chai-scones/#respond Fri, 15 Jan 2016 17:25:58 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1397
chai scones with teachai scones with tea
odd shapes for bakingodd shapes for baking
fresh out of the ovenfresh out of the oven
crumbly insidecrumbly inside
plate of sconesplate of scones

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Mini cakes inspired by a warming mug of chai tea cravings, something I am cradling often now. Cold is not my friend. My dogs are my warming allies, as are herbs. I amaze at those who wear shorts and flip-flops in 40degree weather. Even more so at my 15year old son who wears basketball shorts, a T-shirt and hoodie all winter long, even with wind chill in the teens. In the rare times when he does feel cold, give him a cup of cinnamon tea mixed with milk and honey and he is good. I am not sure these scones would actually be warming, but the mind association taste of the spices gives a little comfort all the same.

After trying several scone formulas, I am indebted to www.displacedhousewife.com who also has the title “scone lady” as she swears by cake flour and freezing dough prior to baking as two essentials to perfect scones. I am not sure these are perfect but I do think they are the best I have ever made.

Choco-Chai Scones
Pungent strong chai spices mellow when infused in cream. Thus, they impart a subtle flavor to these scones, just enough to know they are there but not to overpower. Scrumptious for breakfast, snack, or dessert preferably with a hot cuppa tea.
Servings Prep Time
20scones 25minutes
Cook Time
13-15minutes
Servings Prep Time
20scones 25minutes
Cook Time
13-15minutes
Ingredients
  • 1/2 cup heavy cream
  • 1/2tsp cinnamon
  • 1/4tsp ginger powder
  • 1/4tsp cardamom powder
  • 1/8tsp cloves
  • 1/8tsp black pepper
  • 1 organic egg
  • 2cups + 4 tbsp cake flourcan substitute 2 cups sifted all-purpose flour
  • 1tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (100g) organic granulated sugar
  • 1/3cup organic vegetable shortening
  • 1/3cup semisweet chocolate chips
  • 1 egg for coating sconeswith 1 teaspoon heavy cream
  • 1tbsp turbinado or granulated sugar for sprinkling on scones
Instructions
  1. In small saucepan, warm heavy cream on lowest heat setting just until steam begins to appear and small bubbles form on edge of pan. Remove from heat. Add cinnamon, ginger, cardamom, cloves, and pepper. Cover and steep for 30 minutes
  2. Pour heavy cream through strainer into a glass 1cup measure, pushing with spoon on herbs to extract as much liquid as possible. Add more cream if necessary to measure ½ cup. Refrigerate and allow to cool completely. This may be prepared 24 hours in advance and kept refrigerated.
  3. In small bowl, lightly whisk egg. Add cooled chai infused heavy cream and whisk to blend.
  4. In large flat-bottomed mixing bowl, whisk together cake flour, baking powder, salt, and sugar.
  5. Add vegetable shortening and cut in with pastry blender or two knives until resembles small pea shaped crumbs. Stir in chocolate chips.
  6. Make a small well in the bottom of flour shortening mixture and pour in blended egg and heavy cream. Mix lightly with a fork just until combined. Mixture will be sticky.
  7. With hands, gently gather dough and form into a smooth disc shaped form. Knead approximately 5 times while doing this by pushing with palms of hands, but do not over knead.
  8. Wrap dough in plastic wrap and freeze for at least 30 minutes, longer is ok.
  9. When ready for baking, preheat oven to 350°F and line a cookie sheet with parchment paper.
  10. Remove dough from freezer. Place on a cutting board and with a long, sharp knife cut disc into four equal pieces. Lay pieces flat and cut like a pie into five scones. Place on baking sheet about 1-2 inches apart. (I do not worry about exact shaping when I cut the dough. I think scones are meant to be somewhat irregular in shape and size.)
  11. Beat egg with 1 teaspoon whipping cream and brush each scone liberally using a pastry brush. Sprinkle generously with turbinado or granulated sugar.
  12. Bake for 13-15 minutes. Check after 13 minutes, scones will be done when they turn light brown on tops.
  13. Cool a few minutes on pan and then transfer to wire rack to cool completely. These are very yummy to eat warm though.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these scones, use organic cream, eggs, sugar, vegetable shortening and flour if available.

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organic granulated sugar

plate of scones

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