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Author Notes: These scones have a beautiful swirl of espresso and chai spices that are reminiscent of my favorite coffee drink: dirty chai latte. If you have never had it, it is a chai tea latte with a shot or two of espresso. —Jacquilyn in the Kitchen
Makes 8 large scones
For the dough
- 3 cups all-purpose flour
- 1/3 cup cane sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tsp teaspoons ground cinnamon
- 12 tablespoons cold unsalted butter, cubed
- 1 cup milk (I have used both 2 % dairy and almond milk, both work well)
For the filling
- 4 tablespoons unsalted butter, melted
- 1/2 cup cane sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 dash ground allspice
- 2 teaspoons ground instant espresso
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper. In a large bowl mix the flour, cane sugar, baking powder, baking soda, salt and cinnamon. Cut the butter into the flour mixture until the butter resembles the size of peas (I use my hands to break the butter into the flour).
- Next add the milk slowly and mix with a fork until the dough comes together. Pour the mixture onto a lightly floured work surface and knead a few times until the dough completely comes together. Flour your work surface again and flour the top of your dough. Roll out the dough to a 16 by 10 rectangle. If you are having trouble with the dough being sticky, sprinkle a little more flour on top and bottom.
- In a small bowl mix the melted butter, cane sugar, spices and espresso. It will be a little bit chunky. Spread this mixture evenly over the dough, leaving a 1-inch border at the far end of your dough. You are going to be rolling the larger side of the dough. Tightly roll your dough towards the border and press firmly down on the border to seal the edges. Cut into two inch pieces, which should give you 8 pieces.
- Place the scone pieces on the baking sheet, flatten out a bit with a gentle push from your fingers and sprinkle the top with a little cane sugar. Bake for 12-15 minutes until the tops are lightly golden brown. Let cool on a wire wrack on the baking sheet. Enjoy warm. Scones keep refrigerated for a few days in the fridge and are good if they are reheated in the microwave for 30-45 seconds.
- This recipe was entered in the contest for Your Best Breakfast Baked Good