Spice up your scones with this Indian-inspired recipe
- 400 grams self raising flour
- 2 teaspoons (heaped) baking powder
- 70 grams butter
- 20 grams caster sugar
- 2 eggs, beaten
- 3 lumps stem ginger, very finely chopped
- 2 teaspoons toasted hazelnuts, chopped
- 25 milliliters stem ginger syrup
- 180 milliliters oat milk
- 3 cloves
- 1 cinnamon stick
- 1 star anise
- A few cardamom pods
- In a pan warm 100 milliliters milk with syrup and the spices/teabag, infuse and let the flavours enhance for 10/15 minutes. Take off heat, strain and cool.
- In a bowl combine combine flour, baking powder and butter, and work with fingers to get fine crumby texture.
- Add sugar, chopped ginger and nuts stir through, trying to keep it all evenly spread out.
- Add eggs, (keep aside a small tablespoon of the egg) and mix through keeping light and airy with your stirs, try using a butter knife, wide and blunt.
- Slowly add the chai spice mix, keeping light with stirs but evenly spacing nuts and ginger. Should be soft and almost a tiny bit sticky, add the leftover milk if needed.
- Onto floured surface knead lightly for a minute.
- Pat the dough to just about an inch and cut into rounds about 5/6 centimeters diameter. Try using cold sharp metal and don't twist. Trying to keep the air in!
- Brush with left over egg and milk mix and cook for 10/15 minutes at 180C.
- I like them just with butter and chai tea. But you could have them with the classic cream with some cardamom essence and lime mixed through. Or I also have them with coconut yoghurt as its very creamy and I don't like milk/cream!