#tea scones

[virgochalet]

[scone-lover]

Brown Butter Chai Scones

Presenting by popular request, Brown Butter Chai Scones. Recipe by Simon Snow of Watford Bakery 😉❤️

These scones are HEAVENLY. I think I could die just from eating them. I gave myself a stomachache this morning. The brown butter gives them a warm, complex flavour, and combined with the chai spices, it’s just divine.

 Actually, I think Baz said it best in Chapter 18 of Holding Out For a Hero:

I try to maintain my scowl, but Simon literally feeds me a piece of scone, and I’m reduced to a pile of mush. This is humiliating.

“What do you think?” he asks.

I never understood when people used the term foodgasm, but I do now—the flavours are all melding together in my mouth. This scone is pure ecstasy.

“What the fuck is in this, Snow? Drugs? Magic?”

Simon’s eyebrows knit together. “Brown butter and chai spices,” he says earnestly.

I could kiss him. I could kiss this scone.

“This,” I say, holding up the scone. “This is why I date you.”

They’re definitely magic.

I completely imagined these up for the chapter, but then I started getting requests for the recipe -- which didn’t exist! 😂 Luckily these turned out fantastic, so this recipe is a winner.

The brown butter flavour requires some planning ahead and a time commitment, but it’s WORTH IT. If you’ve never had brown butter, just imagine butter, except it’s made of toffee and happiness. That’s it, that’s the whole thing.

I’ve included some weight measurements in the recipe this time for exactness!

RECIPE

BROWN BUTTER CHAI SCONES

Makes: 6 scones

**Requires some planning ahead: about 12 hours in advance!**

Ingredients:

1 ¼ cup all-purpose flour - 180g

¼ cup sugar - 40g

¼ teaspoon salt 

1 teaspoon baking powder

1 chai tea bag, or approx 1 tablespoon chai spices

4 tablespoons brown butter, COLD -- must make in advance!

⅓ cup heavy cream, plus extra for brushing - 80g + extra

1 large egg yolk

1/4 teaspoon vanilla extract

Directions:

Several hours before you want to make the scones, make brown butter. Take about 8 tablespoons of butter, or one stick, and melt it over low heat in a pot. Continue melting, stirring occasionally, until the butter turns brown and fragrant. The volume should reduce by about ⅓. Remove from heat and mix well so that the butter and milk solids are combined. Line a container with parchment paper and spoon in four tablespoons of the brown butter, then place it in the fridge until fully solid. If you have extra brown butter, you can use it for other desserts. Click here for a full brown butter tutorial.

Preheat the oven to 400ºF (205ºC).

In a bowl, stir together the flour, sugar, salt, chai, baking soda, and baking powder.

Cut the brown butter into squares and add it to the flour mixture. Work the butter into the flour mixture using a pastry cutter, forks or knives, or your hands. It should be evenly distributed in pieces the size of peas.

Whisk together the egg yolk, vanilla, and heavy cream in a separate bowl. Pour it into the dry ingredients and incorporate using a spatula. The dough should be shaggy but not too dry.

Place the dough on a lightly floured surface and shape it into a circle about an inch thick. Cut six triangles.

Place the scones on a baking sheet lined with parchment paper. Brush the top of each piece with heavy cream.

Bake for 13-15 minutes, until the scones are golden brown on the edges and a toothpick comes out clean. Enjoy!

STEP BY STEP - CLICK BELOW

Making brown butter

Melt the butter on low heat. Be patient and keep at it until it turns brown!

Lining the container with parchment makes it easy to get the butter out once it’s solidified.

The next morning, or whenever you want scones: get your ingredients!

Mix together all the dry ingredients. If you’re using a teabag, just cut it open and pour it in. I wouldn’t recommend using loose leaf tea, since the leaves tend to be a bit larger.

Cut your butter. Since the water content in this butter has been cooked off, it was harder to incorporate. I still used my hands but you can definitely use a pastry cutter or some other tool if you wish!

Add the wet ingredients and mix it up. The texture shown below is slightly dry and I had to add another teaspoon or so of cream to make the dough come together.

Pour it out onto the counter and push it all together with your hands.

Cut it into six pieces and arrange them on the baking sheet.

Brush the tops with heavy cream. Don’t skip this - it’s heavenly and makes the texture *chefs kiss* perfect.

Slide them into the oven for 13-15 minutes!

Bon appetit. Simon Snow would be proud of you.

[highsocietytearoom]

[highsocietytearoom]

[dandelioninuk]

News Cafe, Oxford While my friend had a big breakfast, I had tea and scones again for brunch. Very good scones :) nom nom

[wundelberrie]

I'm bothered because my scones don't seem to have the right consistency.