Monday, June 13, 2016

Masala Chai Pear Scones

Well, we all know the weather has been quite terrible lately. What better way to brighten your day, than to make scones and drink coffee. Together the two are warm and flavorful. Today, I really wanted to mix two of my favorite things, Chai and Pears. Because we just unveiled our new pear chips on the market, I decided to use pear chips instead of fresh pears because they bake so much better and add a spark of natural sweetness. 

When deciding what ingredients to combine with pears in a scone, I decided to go with Chai because it smells delicious and tastes divine. Chai by itself is just tea, according to the actual definition. It is Masala Chai that includes the aromatic spices as well as the tea. The spices that are included are Cardamon, Cinnamon, Nutmeg, Black Peppercorns, Cloves, and Ginger. So those are exactly what I used in this recipe. 

This recipe is from Pastry Affair
Chai Pear Scones
Yields 8 scones
2 cups (250 grams) all-purpose flour
1/2 cup (55 grams) granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch of freshly ground black pepper
1/2 teaspoon salt
6 tablespoons (85 grams) butter, cut into small pieces
1 Cup of Crumbled Up Pear Chips
1 large egg
1 teaspoon vanilla extract
1/2 cup (80 ml) heavy cream
Preheat oven to 350 degrees F (180 degrees C).
In a large mixing bowl, whisk together flour, sugar, baking powder, spices, and salt. Cut in butter with pastry blender or your hands until mixture resembles coarse sand. Stir in pear chunks. Set aside. 
In a small bowl, beat together egg, vanilla, and heavy cream. Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.
Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough will be slightly unmanageable, but not adding additional flour results in tender scones). Transfer scones to a baking sheet using a flat spatula and sprinkle the tops of the scones with a little granulated sugar. Bake for 20-25 minutes, or until lightly browned.

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