3/4 C Cold Heavy Cream
1 lg Egg
2 C Flour
3/4 C Sugar
2 Tsp Baking Powder
1 Tsp Ground Cinnamon
1/2 Tsp Salt
2 Tbsp Loose Leaf Chai Tea
(Mine of course is from Borough Market in London :)
5 Tbsp Cold Butter
3/4 C Chocolate Chips
1 Tbsp Superfine Sugar
Method (British word for Recipe):
1. In a small bowl, whisk together cream and egg. Set aside.
2. In a mixing bowl, whisk together flour, sugar, salt, cinnamon, chai mix, and baking powder.
3. Cut in butter using a pastry blender until mixture looks like coarse meal.
4. Stir in cream/egg mixture with a wooden spoon.
5. Stir in chocolate chips.
6. Continue to stir just until dough comes together — it will be crumbly!
7. Put dough on to a parchment lined baking sheet. (Note: Parchment paper and wax paper ARE NOT THE SAME. I learned this the hard way! Wax paper should not be put in the oven. Parchment paper can be put in the oven).
8. Pat out in to a disc on the cookie sheet.
9. Brush 1 Tablespoon of cream on to the dough and sprinkle sanding sugar on top.
10. Cut disc in to 8 triangles.
11. Bake at 400 degrees for 16-18 minutes or longer. The trick is to bake it long enough that the middle isn't too doughy, but the outsides are not browned or burned.
Look on the bright side today!
Spring is coming!
And you can enjoy these awesome scones with a cup of tea while watching
The Bachelor Finale tonight!!
Photo Credit: www.eonline.comWho are you rooting for?
Catherine or Lindsay?