It’s officially fall and nothing screams fall more than cinnamon and spice. One of my recent new flavors is chai spices after my friend got me really into drinking chai lattes. Chai spice, pumpkin spice, apple pie spice, what’s the difference? Actually they’re more similar than you think! They all use cinnamon, but a varying degree of it depending on if you want something more traditional or with an extra modern kick to it. Some recipes for each of the three can also include nutmeg, ginger, allspice, and cardamom. What makes chai spice different is its emphasis on the sharper spices, such as cardamom and ginger. But remember a little bit goes a long way for it, so I still use quite a bit of cinnamon here.
I realized I had never baked with chai spices, so I tested it out on my tried and true scone recipe. So here, I’ve taken my normal scone recipe and added this chai variation flavor and of course, some extra white chocolate chips for the lovely balance between spices and sweet. And so without further adieu, here’s my White Chocolate Chai Scones recipe! Enjoy it with a cup of coffee or tea at breakfast or just a simple afternoon snack!
White Chocolate Chai Scones
Ingredients
- 1-1/2 cups unbleached all-purpose flour
- 1/2 cup almond meal
- 1/4 cup white sugar
- 1 Tbsp cinnamon
- 1 tsp ginger
- 1/2 tsp cardamom
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 tsp baking powder
- 6 Tbsp unsalted butter cubed
- 1 large egg
- 1/2 cup low-fat vanilla yogurt
- 1/3 cup white chocolate chips
Instructions
- Combine all the dry ingredients (flour, sugar, spices, salt, baking powder) in a large bowl.
- Add the butter to the flour mixture. Using your hands, pinch the butter pieces and mix it into the flour until a flaky mixture results. Alternatively, use a pastry cutter.
- In small bowl, whisk together the egg and yogurt.
- Make a well within the flour mixture and in small batches, add the yogurt mixture, making sure that the batter is thoroughly mixed before adding more yogurt mixture. It will get sticky, but be patient to let everything combine well.
- Fold in the white chocolate chips.
- Reshape the dough into a rough circle, fairly thick, about 1.5-2 inches high. Let it rest in the fridge for 30 min.
- Preheat the oven to 350ºF.
- Using a sharp knife, cut the scone dough into 6 slices and place onto a baking sheet, 2 inches apart. Sprinkle sugar on top.
- Bake for about 18 minutes, or until barely golden.
Notes
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