Layered Chai spiced scones

Ingredients

Spiced Scones

3 cups (385g) all-purpose flour

1/4 cup (50g) granulated sugar

1/4 cup (50g) light brown sugar, packed

1/2 tsp kosher salt

1 tbsp baking powder

1/4 tsp baking soda

2 tsp ground cinnamon

1/2 cup (108g) lard, cold

1/4 cup (55g) unsalted butter, cold

2/3 cup (160g) heavy cream + 2 tbsp, cold

1/4 cup (30g) pumpkin puree

1 large egg

2 tsp vanilla extract

Raw sugar, for topping

Chai Spice

2 tbsp light brown sugar

2 tsp ground cinnamon

2 tsp ground cardamom

1 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

Maple Icing

1 cup (105g) powdered sugar

2 tbsp maple syrup

3 tbsp heavy cream

Instructions

Spiced Scones

In a large bowl, whisk together the flour, sugar, brown sugar, salt, baking powder, baking soda, and cinnamon.

Drop in spoonfuls of the lard and use a cheese grater to grate in the butter.

Use your hands to work the fat into the dry ingredients, creating small pea sized lumps throughout.

In a measuring glass, beat together the cream, pumpkin, egg, and vanilla.

Pour the mixture into the dry ingredients and mix to combine. Near the end, you may need to work the dough together with your hands in order to incorporate that last bit of flour.

Place the bowl in the refrigerator.

Chai Spice

In a small dish, combine all of the ingredients.

Lightly flour your work surface and place the scone dough on top. Pat the dough into a 8×12 rectangle and top with a layer of the spice blend.

Pat in the spices and fold the dough in half like a book (from left to right).

Top that half with another layer of spices and fold in half again (from top to bottom).

Move the dough back to the center of your work surface and repeat this process. Pat into an 8×12 rectangle, top with spices, fold, top with spices, fold.

Now with your lump of dough, lightly flour your work surface again and place the dough in the center. Pat into a 6×9 rectangle and cut off the edges to create a perfect rectangle shape.

Cut the rectangle into 8 scones and place onto a plate or small dish lined with parchment paper.

Transfer the scones to the freezer while you preheat the oven to 375F.

Once the oven is preheated, transfer the scones to a large baking sheet lined with parchment paper. Make sure the scones are spaced about 2 inches apart.

Brush the tops with the extra 2 tablespoons of heavy cream and sprinkle with a layer of raw sugar.

Bake for 18-20 minutes or until well puffed with golden edges.

Allow to cool for about 30 minutes, then make the icing.

Maple Icing

Whisk all of the ingredients together to form a thick but drippy icing.

Spread on top of the scones and enjoy!

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