Imagine biting into a warm, perfectly spiced scone that combines the cozy comfort of chai with the sweet, earthy goodness of carrot cake. These Chai Carrot Cake Scones are not just a recipe; they're a culinary adventure that will elevate your morning routine from mundane to extraordinary. Packed with warming Indian spices and tender grated carrots, these scones are about to become your new breakfast obsession that will have your family and friends begging for more!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 cup cold butter, cubed
- 1 cup grated carrots
- 1/2 cup milk
- 1 egg
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, ground cinnamon, ground ginger, and ground cardamom. Whisk together until well blended.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in the grated carrots, ensuring they are evenly distributed throughout the dry ingredients.
- In a separate small bowl, whisk together the milk and egg until well combined.
- Create a well in the center of the dry ingredients and pour in the milk and egg mixture. Stir gently with a fork until the dough just comes together, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a circular shape about 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal wedges, similar to cutting a pizza.
- Transfer the scones to the prepared baking sheet, leaving some space between each scone.
- Optional: Brush the tops of the scones with a little extra milk for a golden finish.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with a light dusting of powdered sugar or a cream cheese glaze if desired.
Tips
- Keep your butter COLD: The secret to flaky, tender scones is using ice-cold butter. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overmix: Scone dough is delicate. Mix just until the ingredients come together to ensure a light, tender texture.
- Use fresh spices: For the most vibrant chai flavor, use freshly ground spices if possible. They'll provide a more intense and aromatic taste.
- Grate carrots finely: Smaller carrot shreds distribute more evenly and ensure a consistent texture throughout the scones.
- For an extra indulgent touch, drizzle with a cream cheese glaze or sprinkle with powdered sugar while still warm.
- These scones are best enjoyed fresh on the day they're baked, but can be stored in an airtight container for 2-3 days.
Nutrition Facts
Calories: 270kcal
Carbohydrates: 32g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 50mg
