Scones are a favourite of mine and these maple chai scones are perfect for autumn days when you just want to curl up on the sofa with a nice tea, listening to the rain against the windows, feeling more than a little smug that you’re in the warm.
I was inspired by a recipe for almond chai muffins by Nigella and thought that was just the loveliest combination of flavours for breakfast, tea time or whenever. I wanted a flavour that worked alongside chai and thought that maple syrup would be perfect. I used this in the glaze as well alongside another helping of cinnamon to mirror the flavours in the scone.
I’m confident I’ll be making these again…and again…and again.
Maple chai scones
Ingredients (for the scones)
450g self-rising flour
80g cold butter
1 ½ tsp baking powder
220ml cold milk
2 chai tea bags
30g caster sugar
3 tbsp maple syrup
½ tsp salt
Ingredients (for the icing)
130g icing sugar (sieved)
½ tsp cinnamon
1 tbsp (plus ½ tsp) of milk
1 tbsp maple syrup
Makes between 10-12 scones.
Method for maple chai scones
Tear 2 chai tea sachets and add to the milk in a jug. Pop it covered in the fridge ready to include later.
Preheat the oven to 200°C, gas mark 6.
Sieve the self-rising flour, baking powder and salt together in a bowl.
Add chopped fridge cold butter to the mixture and rub together with the tips of your thumb and fingers in a fluttery motion until it looks like bread-crumbs or an oat mixture. It’s okay if there are some of the butter hasn’t fully combined, as that will help make lighter scones when they bake.
Stir in the caster sugar, then the maple syrup.
Add in the chai milk mixture by hand (this is messier but will help you get the right texture. You’re looking for a dough that holds together and isn’t sticky, otherwise you’ll need to add more flour which will alter the texture of the scones). Different types of flour absorb liquid differently, so add the milk gradually and judge whether you need the last of the milk.)
Once the scone dough has come together, turn out onto a lightly floured board and cut the scones using a 7cm cutter. (I liked the size of these but make smaller ones if you prefer).
Add the scones to a greased baking tray and brush each scone with some milk (taking care that it doesn’t drip down the sides, as this can effect how the scones rise).
Cook for 10 minutes, turning the baking tray half way through to ensure even baking.
Once cooked, transfer to a wire rack to cool.
To make the icing, mix the sieved icing sugar, maple syrup, cinnamon and salt together.
Using a tea spoon, drizzle the icing onto each scone any way your heart tells you.
Scones are best eaten on the day, but will last 2 days in an airtight container.
Before cutting out the scones, I dip the cutter in flour, which will help the scone come out easily. Dip, cut, repeat.
As you cut out each scone, no matter how instinctive or tempting, avoid twisting the cutter, this will make the scones rise unevenly. (They will still taste just as lovely though).
Looking for other cosy autumnal recipes? Why not try my Pumpkin spiced pancakes with orange maple syrup and toasted pecans. or Lemon ginger carrot cake cupcakes