By Vindi Rathnayake @vindiskitchen
(To soak raisins plus for the scones)
- 2 teaspoons Cinnamon Tree Organics Masala Chai blend
- 1 cup water
For the Scones:
- 250g all-purpose flour
- 1 ½ teaspoon baking powder
- 70g caster sugar
- 113g (1 stick) cold, salted butter
- 50g raisins or sultanas, soaked in above Masala Chai (directions below)
- 100ml Masala Chai from above
For the Glaze:
- 4-6 tablespoons of icing sugar
- ¼ teaspoon vanilla paste
- 1 teaspoon cream (milk or water works too)
- 1-2 teaspoon of Masala Chai from above
Make the masala chai: Boil 1 cup of water and add 2 tsp of masala chai blend. Steep for 10 minutes and strain.
Soak raisins (4 hours prior or previous night): Place raisins in a small container. Pour about 1/3 cups of the hot masala chai over the raisins. Cover and let soak for at least 4 hours or overnight. Refrigerate the remaining masala chai (100ml) for later.
To make scones:
- Preheat the oven to 200°C (400°F) and place a rack in the center.
- Cut the cold butter into cubes and set aside.
- Drain the raisins and set aside. Discard the chai used to soak the raisins.
- Dissolve caster sugar in 100ml of the leftover masala chai and set aside.
- Place flour and baking powder in a large container and add the cold butter cubes.
- Using your fingers, rub butter into flour until crumbs form. You can also do this by pulsing flour, baking powder and butter in a food processor. It’s okay to have little chunks of butter remaining.
- Add the drained raisins and mix with a fork.
- Gradually add the 100ml of masala chai and sugar while mixing with a fork until big chunks form.
- Turn over the mixture onto a floured surface and press it using your hands to form a block.
- Using a rolling pin, gently roll out to about 10-12 inches thickness.
- List from one side and fold the dough. Roll again and fold.
- Repeat this a few more times until everything starts to sticks together. The dough would be uneven and lumpy but should not fall apart.
- Lightly flour the surface again if needed. Place dough and pat into an 8-inch circle.
- Using a knife, cut into 8 triangles. Place these on a tray and refrigerate for about 10 minutes to relax the gluten.
- Line a baking tray with parchment. Transfer the triangles on to baking tray and brush the tops with a little milk or cream.
- Place in the preheated oven and bake for 20 minutes or until golden brown.
- Make the glaze while waiting.
- Once baked, remove from oven and leave to cool slightly.
- Drizzle the glaze on top and serve.
To make the glaze:
- Place icing sugar, cream and vanilla in a bowl
- Gradually add masala chai and mix with a spoon until sugar is dissolved and a thick glaze is formed (consistency of condensed milk)
Hello there! Vindi here. A Software Engineer turned baker, blogger and recipe developer. A sourdough evangelist striving for a healthier lifestyle through sustainability, which is often reflected in the food I make and share. Follow me on Instagram and visit my blog, My Love of Baking, for more recipes.