Chai-Spiced Sourdough Scones

With dirty chai icing! Winter has such strong warm spices. Each one has a nostalgic component to it. The nutmeg and cardamom are so fragrant and reminiscent of the time of year where we all gather together. Cinnamon is always in abundance around the holidays, and this scone has it all. Food can really bring you to a certain moment, and to me these scones are one of them. I pair it with a "dirty chai" icing. A hint of espresso in the icing helps to bloom those spices even more and then powdered sugar marries it all together. Sourdough discard adds a complexity and bready-tang to a very buttery flaky scone.

**Refrigerating them overnight helps best with the texture

Time: 20 minutes

Yield: 8 Scones

What You'll Need:

Chai Sourdough Scones

• 2 1/4 cups of All Purpose flour

• 1 tbsp baking powder

• 1 egg

• 1/2 cup sourdough discard

• 1/3 cup sour cream

• 1 tsp vanilla extract

• 1/4 cup brown sugar

• 1/2 cup cold butter, cubed (one stick)

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp cardamom

• 1/4 tsp allspice

• 1/2 tsp ginger

• 1tsp salt

Dirty Chai Icing:

• 1/4 cup brewed espresso (cold)

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp cardamom

• 1/4 tsp allspice

• 1/2 tsp ginger

• 1/2tsp salt

• 1 cup powdered sugar

• 1/3 cup heavy cream

• 1 tsp vanilla

Let's Make It:

Preheat oven to 425° F

1. In a large bowl, combine all dry ingredients except brown sugar and whisk together.

   
   

2. In a separate bowl, whisk your eggs, sourdough discard, vanilla, and brown sugar together until smooth.

3. Add your cold, cubed butter into your flour mixture and use your hands or a pastry cutter to cut the butter into your dough. I use my thumb and index finger to press the butter into the flour.

   
   

4. Make a well in your dry ingredients and pour your egg mixture into the middle. Incorporate the wet ingredients into the dry with clean hands or a rubber spatula.

5. Take your dough out and work it with your hands for about a minute. if your dough is still feeling too dry, add a tablespoon of cold water. Your dough should be on the more crumbly side.

6. Wrap tightly in plastic wrap and place in the fridge to set for about 6-12 hours.

   
   

7. Take the scones out of the refrigerator when the oven has preheated. Slice into 8 equal triangles.

8. Bake on a parchment paper-lined cookie sheet at 425°F for 18 minutes and check. Scones should be just golden.

9. While the scones cool, whisk together your cooled espresso and heavy cream and vanilla. Add your powdered sugar and spices and whisk together. Your icing should be a slight bit thinner than a paste.

10. Top your cooled scones with your "dirty chai" icing. Enjoy with a nice cup of tea or espresso :)