Black Scottie Scones Ingredients:
| 3 1/2 cups | all-purpose flour |
| 1/3 cup | cup sugar |
| 1 tablespoon | baking powder |
| 1/4 teaspoon | salt |
| 6 tablespoons | chai butter |
| 2 | eggs |
| 3/4 cup | ready to drink chai (milk) |
Glaze Ingredients:
| 2 | egg whites |
| 2 tablespoons | Black Scottie Chai concentrate |
Instructions:
- 1. Melt down 1 stick of butter and mix in ¼ cup of Black Scottie Chai concentrate. Once mixed together put into a container and chill in freezer for 2 hours then place into refrigerator overnight. There should be a little bit of separation, this is fine.
- 2. Pre mix ready to drink Black Scottie Chai latte cold using whole milk and no ice for your ¾ cup milk.
- 3. Set rack in middle of oven and pre heat to 400F.
- 4. Combine flour, sugar, baking powder, salt in bowl and mix thoroughly.
- 5. Add the chai butter and mix until mixture is thoroughly incorporated and mealy.
- 6. In separate bowl whisk eggs and cold chai latte together. Then add them to flour mixture. Mix until it forms a kind of ball.
- 7. Take your mixing bowl out and invert over a floured surface. Fold the dough over on itself a few times to give it a final mixing.
- 8. Using a knife divide the dough into 3 equal pieces. Pat each piece into a disk 5 to 6 inches (12 ½ – 15 cm) in diameter. Using your knife cut each disk into 6 wedges.
- 9. Arrange the scones on the prepared pan keeping them about 1 ½ inches apart.
- 10. (Optional) Now make your glaze and combine your egg whites and Black Scottie Chai concentrate. Whisk them together in a bowl. Top each scone with about 2 teaspoons of glaze then spread around with a brush.
- 11. Bake the scones until they are well risen, a firmness to the touch, about 15 minutes.
- 12. Put the remainder of the Chai butter you have left into a dipping container.
- 13. Pull scones out of the oven dip in the butter and enjoy.
