HONEY AND CHAI SPICE SCONES

Honey and Chai Spice Scones image

Provided by Kelly Lollman

Time 40m

Number Of Ingredients 14

2 c whole wheat flour (can sub ap flour, or half ap, half ww)
1 envelope instant vanilla pudding mix
1/2 c honey
1/2 tsp baking soda
1 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground cardamom
1/2 tsp freshly ground black pepper
1 stick butter, cold, cut into chunks
3/4 c half and half
2 large eggs

Steps:

1. Preheat the oven to 425 F (220 C, Gas Mark 7)
2. In a large bowl combine the flour, pudding mix, honey, baking soda, salt, baking powder, cinnamon, ginger, cloves, and cardamom. Whisk together until everything is well combined.
3. Ensure that the butter is cold - it will cut in better. Cut it into tablespoon sized chunks and add to the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until is pea sized chunks form.
4. In a small bowl, whisk together the eggs and milk. Pour the egg mixture into the bowl with the flour mixture. Stir everything together until incorporated into very moist dough. If it remains crumbly with dry flour on the bottom of the bowl, add more half and half by the tablespoon until it is fully blended.
5. Turn the dough out onto a lightly floured surface. Shape the dough into a disc about one inch thick. If desired, sprinkle the top of the dough with granulated or turbinado sugar. Cut the disc into eight wedge-shaped pieces.
6. Place the dough wedges on a baking sheet covered with parchment paper. Bake the scones for 15-17 minutes or until lightly golden brown on top.
7. Keep an eye on them - these are made with honey and may brown quicker. If you find them browning too quickly, cover lightly with a piece of aluminum foil.