Masala Chai Scones with Vanilla Chai Glaze

By Vindi Rathnayake @vindiskitchen

Ingredients

Masala Chai:

(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

Directions

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:

1. Preheat the oven to 200°C (400°F) and place a rack in the center.
2. Cut the cold butter into cubes and set aside.
3. Drain the raisins and set aside. Discard the chai used to soak the raisins.
4. Dissolve caster sugar in 100ml of the leftover masala chai and set aside.
5. Place flour and baking powder in a large container and add the cold butter cubes.
6. 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.
7. Add the drained raisins and mix with a fork.
8. Gradually add the 100ml of masala chai and sugar while mixing with a fork until big chunks form.
9. Turn over the mixture onto a floured surface and press it using your hands to form a block.
10. Using a rolling pin, gently roll out to about 10-12 inches thickness.
11. List from one side and fold the dough. Roll again and fold.
12. Repeat this a few more times until everything starts to sticks together. The dough would be uneven and lumpy but should not fall apart.
13. Lightly flour the surface again if needed. Place dough and pat into an 8-inch circle.
14. Using a knife, cut into 8 triangles. Place these on a tray and refrigerate for about 10 minutes to relax the gluten.
15. Line a baking tray with parchment. Transfer the triangles on to baking tray and brush the tops with a little milk or cream.
16. Place in the preheated oven and bake for 20 minutes or until golden brown.
17. Make the glaze while waiting.
18. Once baked, remove from oven and leave to cool slightly.
19. Drizzle the glaze on top and serve.

To make the glaze:

1. Place icing sugar, cream and vanilla in a bowl
2. Gradually add masala chai and mix with a spoon until sugar is dissolved and a thick glaze is formed (consistency of condensed milk)

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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.