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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.
| Servings | Prep Time |
| 20scones | 25minutes |
| Cook Time |
| 13-15minutes |
|
|
- 1/2 cup heavy cream
- 1/2 tsp cinnamon
- 1/4 tsp ginger powder
- 1/4 tsp cardamom powder
- 1/8 tsp cloves
- 1/8 tsp black pepper
- 1 organic egg
- 2 cups + 4 tbsp cake flour can substitute 2 cups sifted all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (100g) organic granulated sugar
- 1/3 cup organic vegetable shortening
- 1/3 cup semisweet chocolate chips
- 1 egg for coating scones with 1 teaspoon heavy cream
- 1 tbsp turbinado or granulated sugar for sprinkling on scones
- 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
- 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.
- In small bowl, lightly whisk egg. Add cooled chai infused heavy cream and whisk to blend.
- In large flat-bottomed mixing bowl, whisk together cake flour, baking powder, salt, and sugar.
- Add vegetable shortening and cut in with pastry blender or two knives until resembles small pea shaped crumbs. Stir in chocolate chips.
- 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.
- 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.
- Wrap dough in plastic wrap and freeze for at least 30 minutes, longer is ok.
- When ready for baking, preheat oven to 350°F and line a cookie sheet with parchment paper.
- 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.)
- Beat egg with 1 teaspoon whipping cream and brush each scone liberally using a pastry brush. Sprinkle generously with turbinado or granulated sugar.
- Bake for 13-15 minutes. Check after 13 minutes, scones will be done when they turn light brown on tops.
- Cool a few minutes on pan and then transfer to wire rack to cool completely. These are very yummy to eat warm though.
** 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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