Layered Chai Spiced Scones
Total Time
1 hour 20 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(2)
Ingredients
8 scones
- 3 cups (385g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1/2 tsp kosher salt
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 cup (108g) lard, cold
- 1/4 cup (55g) unsalted butter, cold
- 2/3 cup (160g) heavy cream + 2 tbsp, cold
- 1/4 cup (30g) pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- Raw sugar, for topping
- 2 tbsp light brown sugar
- 2 tsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup (105g) powdered sugar
- 2 tbsp maple syrup
- 3 tbsp heavy cream
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Preparation
Chef’s notes
Measuring Flour – I always recommend weighing ingredients if you have a scale. Otherwise, spoon the flour into a measuring cup and level it off for light and fluffy cups.
Mixing – When mixing in the flour, be careful not to overwork the dough. Near the end, you will need to mix in the flour by hand but do not knead the dough as if it were bread. Instead, fold and pat it together just until combined.
Temperature – It’s important that the scone dough stays as cold as possible to help create tender layers. While you’re not working with the dough, store in the refrigerator. This is also why the scones are frozen before baking!
Folding – The layering process can seem a bit confusing, but the photos below should help! It’s essentially a series of steps where the dough is patted out, covered in spices, folded in half, covered in spices, folded in half again, and the process repeats.
Baking – It’s hard to tell when scones are done because they will still feel very soft in the middle. But look for slightly golden edges and an overall surface dry appearance. The softness in the center will set as they cool.