food for a restless mind

Chai Scones

I love chai tea. There are few things more warming or satisfying than a big mug of chai. There is a cafe in Brisbane called The Three Monkeys which serves its chai in bowls. Safe to say it’s amazing. Unfortunately I haven’t seen chai tea for sale anywhere here in Tonga. The occasional cafe serves chai lattes but they’re normally the pre-mixed packet ones. Luckily for me some of the stores here sell tea masala. Brew up some black tea, stir in some tea masala, add milk and honey, and you’ve got yourself delicious chai. Tea masala is also an amazing addition to just about any kind of baking. So when I came across this recipe for chai scones I just couldn’t resist.

food for a restless mind

First up as always, preheat you oven to 230°C. Grab a large bowl out of the cupboard and mix together the dry ingredients: flour, sugar, baking powder, cinnamon, and tea masala. Stir the dry ingredients together until well combined.

food for a restless mind

Make sure your butter is nice and cold before you chop it up. Cut it into chunks then rub the butter into the dry ingredients, until it forms a crumbly mixture.

food for a restless mind

In a separate bowl use a fork to whisk together the eggs and milk. When I got to this stage I discovered we only had one egg in the house. Cue frantically googling egg substitutes. I found this website with a bunch of useful egg substitutes. I went for the baking powder, water, and oil option. It even had the same colours as an egg.

food for a restless mind

So whisk together your milk and eggs (or egg substitute), then pour the mixture into the dry ingredients. Mix everything together until it forms a wet dough. If if refuses to come together properly add a little splash of milk, and try again.

food for a restless mind

Turn the dough out onto floured surface (I pretty much always just use the bench), and shape it into a roundish shape. Cut your roundish shape into eight triangles (like a pizza), and place them onto a baking tray lined with baking paper. Sprinkle some cinnamon sugar on top (or not, it’s up to you), and pop the scones in the oven. Cook for 15-17 minutes, or until they are slightly browned around the edges.

food for a restless mind

Ingredients (makes 8)

  • 1 1/3 cups all-purpose flour
  • 2/3 cup wholemeal flour
  • 3 tbsp of raw sugar
  • 2 tsp of baking powder
  • 1 heaped tsp of cinnamon
  • 1 heaped tbsp of tea masala
  • 75g of cold butter
  • ¼ cup of almond milk (if you don’t have almond milk just use regular)
  • 2 large eggs

Method

  1. Preheat the over to 230°C.
  2. Grab a large bowl out of the cupboard and mix together the dry ingredients: flour, sugar, baking powder, cinnamon, and tea masala. Stir the dry ingredients together until well combined.
  3. Make sure your butter is nice and cold before you chop it up. Cut it into chunks then rub the butter into the dry ingredients, until it forms a crumbly mixture.
  4. In a separate bowl use a fork to whisk together the eggs and milk.
  5. Pour the mixture into the dry ingredients.
  6. Mix everything together until it forms a wet dough. If if refuses to come together properly add a little splash of milk, and try again.
  7. Turn the dough out onto floured surface (I pretty much always just use the bench), and shape it into a roundish shape.
  8. Cut your roundish shape into eight triangles (like a pizza), and place them onto a baking tray lined with baking paper.
  9. Sprinkle some cinnamon sugar on top (or not, it’s up to you), and pop the scones in the oven. Cook for 15-17 minutes, or until they are slightly browned around the edges.
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