Let’s say you went for a meeting one day at Starbucks, and that on this particular day you were already all coffeed out, and so you ordered a chai latte. Which seemed like a good idea, but it was really too strong, and you only drank half of it and let the rest go cold in the car on your drive home. Hypothetically.
And let’s say that was a $5 chai latte, and so you couldn’t bring yourself to pour the rest down the drain, but saving it to cut with milk and reheat the next day seemed a little extreme, to say nothing of the fact that by the next day you’ll need coffee again.
What would you do? I baked scones. And if you have a jar of vanilla sugar in the cupboard, you sprinkle them generously with it before they go into the oven.
A good, strong chai latte can take the place of milk in a scone recipe, poured directly into the bowl of flour-baking powder-butter, turning it into dough and making the whole batch taste like chai. And if you have enough, a small splash in a bowl of icing sugar makes a chai drizzle to dribble over top.
Almost as if you planned it that way. You could plan it that way – I’d buy a chai latte and drink half for scones later on.
I get a disproportionate amount of pleasure out of splattering drizzle back and forth over warm scones with a fork. Totally worth the two minute clean up. Also: it doesn’t mean you can’t also have butter.
Chai Latte Scones
2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/3 cup butter, cold and cut into pieces
1 cup cold chai latte
coarse or vanilla sugar, for sprinkling (optional)
1 cup icing sugar
2 Tbsp. chai latte
Preheat the oven to 425F. In a large bowl – or the bowl of a food processor – combine the flour, sugar, baking powder and salt. Add the butter and pulse or blend with a pastry blender or fork until combined, with some pieces of butter the size of a pea. (If you used a food processor, transfer the mixture to a bowl.)
Add the chai latte and stir until the dough comes together. Gather it into a ball and place on a parchment-lined sheet; pat into a circle an inch thick. Cut into 8 wedges with a knife and pull them apart from each other; if you like, sprinkle with coarse or vanilla sugar. Bake for 15-20 minutes, until deep golden.
Meanwhile, in a small bowl, whisk together the icing sugar and chai latte. Drizzle over the scones while they’re still warm, or once they’ve cooled.
Makes 8 scones.