I recently had this amazing experience involving 90 minutes, 1 large chai tea latte and a walnut scone.
I was by myself. There were no children demanding “soft bread” (translation: toast, very lightly toasted) or requesting assistance wiping their nose.
Granted, I was reading a book about how to most effectively use social media (yes, I’m old. I’m reading books about social media.) but I was relaxed and peaceful and now my brain connects “relaxed and peaceful” with scones and chai.
The obvious step is to make chai scones, right?
When Matty B and I first started dating, he had never tried chai tea before. I was certain he would love it. I was wrong about him loving my tomato soup. I was wrong about him loving my mom’s noodles and cream casserole. But I was right on the chai.
Thank goodness. It could’ve been a deal breaker.
You have to plan ahead for these scones. It starts by steeping some loose leaf chai in almond milk overnight. Not a major time commitment, but something that requires a little forethought. You know what else requires forethought? Paying attention to the toast in the toaster so that it doesn’t become too crunchy and by toddler definition, “in-edible.” If you can’t tell, there have been some hard feelings in this house, mostly because last week J Man interrogated me over who made his breakfast. Apparently “daddy breakfasts” are superior to “mommy breakfasts.”
Can daddy make flaky scones?
Can daddy make flaky scones using no animal products?
Can daddy make flaky scones using no animal products meant to induce “relaxed and peaceful” feelings?
No. No is the answer to all of the questions above. Daddy will, however, keep from burning the veggie sausages, which we all appreciate.
So much for “relaxed and peaceful”.
Cinnamon Chai Scones
1 cup almond milk
1 TBS loose chai tea
1 TBS ground flax
1 tsp apple cider vinegar
2 1/2 cups all purpose flour
1 cup ww flour
1 heaping TBS baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp cardamom
1/3 cup brown sugar
1/2 cup vegan butter
1/3 cup maple syrup
1 tsp vanilla
1/2 cup cinnamon chips (optional – I couldn’t find any vegan chips)
The night before-
Steep tea leaves in almond milk. Refrigerate overnight.
The next day-
Add flax and apple cider vinegar to almond milk mixture. Set aside.
In a food processor, pulse both flours, baking powder, salt, sugar and spices until combined.
Add butter, pulsing until sandy in texture.
Add almond milk mixture, maple syrup, vanilla, and cinnamon chips (optional).
Pulse until dough comes together. Press into a circle on a floured surface, cutting into 8 wedges. Bake on a silpat or parchment for 15-18 minutes at 400.