Chai spices bring a hint of warm spice to these Cranberry Scones that compliments the cranberries perfectly. Don’t forget the Chai tea glaze!
Happy Friday friends!
Kristie here again, from The Sweet & Simple Kitchen – and as always, I am super stoked to be here! Can you guys believe we are already into the second week of December!? I can’t believe how fast the time is flying by – before we know it, Christmas will be here!
Now I don’t know about you, but I’m a bit of a compulsive planner when it comes to the holidays – especially when it comes to food. I already have my mind on our family dinner menu, (and when I say “dinner”, I really mean dessert), and all the goodies I want to bake up on Christmas.
Admittedly, my mom and I always go a little (a lot) overboard in the treat department, but we just can’t help ourselves. There are so many delicious holiday goodies out there, and we are far to indecisive in nature to choose one tasty treat over the other – I mean why choose when you could have both right!?
So in keeping with our compulsive baking on Christmas, it’s become tradition in our family to always have freshly baked scones for breakfast on Christmas morning. Usually I bake up an abundance of vanilla bean scones for us all to slather with butter, jam and maybe a bit of whipped cream; however, after experimenting with these Chai Spiced Cranberry Scones this past weekend, I will definitely be making a batch of these cranberry scones for my family this year.
These cranberry scones might just take the cake as my favourite scone of all time. I am something of a chai tea addict and just love what happens when you bake cranberries into anything – so naturally it’s no surprise that I am head over heels for these cranberry scones.
The chai spice in these scones isn’t overwhelming, but rather brings a hint of warm spice that compliments the cranberries perfectly. When baked into the scones the cranberries become little fruity bursts of amazingness & are the perfect tart flavour contrast for the richness of the scones.
And lest we forget the Chai Tea Glaze they are topped with. I swear I could just eat that chai tea glaze by the spoonful and have absolutely no regrets about it. It’s to die for. But don’t take my word for it – bake up a batch and decide for yourself with the recipe below.
I hope you enjoy & have a happy weekend everyone!
Chai spices bring a hint of warm spice to these Cranberry Scones that compliments the cranberries perfectly. Don't forget the Chai tea glaze!
- 2 ½ cups all purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- ¼ tsp cardamom
- ¼ tsp nutmeg
- 1/8 tsp cloves
- ¼ tsp salt
- 2/3 cup cold butter cubed
- ½ cup heavy cream
- ½ cup buttermilk
- 1 egg
- 1 ½ tsp vanilla
- 1 cup frozen cranberries
- 2-3 tbsp strongly brewed chai tea
- 2 cups icing sugar
- Dash of vanilla
In a small mixing bowl, whisk together buttermilk, heavy cream, egg & vanilla. Place in the refrigerator until ready to use.
Next, in a large mixing bowl, whisk together flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cardamom, cloves, and salt, until evenly combined.
Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks. Add in the frozen cranberries and toss to distribute.
Drizzle the buttermilk/cream mixture over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms.
Turn the ragged dough out onto a cool lightly flour work surface to fold the dough. Gently fold the right half of the dough over onto the left half; repeat this process 3-4 times to create those flaky scone layers!
Now divide your dough into 2 parts. Dust the top of your dough with a bit more flour and gently shape each half into a disk. Use your fingers or a rolling pin to gently press each disk into a 3/4-1 inch thick disk. Use a sharp knife to cut each disk into 6 equal parts, so you end up with 12 scones in total.
Place the 12 scones onto your prepared baking sheets; Brush the tops of the scones with melted butter and sprinkle with coarse sugar.
Place one tray at a time into the center rack of your oven and bake for 18-23 minutes or until the tops are golden brown and the tops spring back to your touch. Set the tray on a cooling rack to cool for about 5 minutes.
Simply whisk 2 tbsp chai tea, icing sugar & vanilla together until smooth and creamy – depending on the consistency you may need a bit more chai tea or icing sugar. Once the scones have cooled for a few minutes, drizzle with the glaze