Friday, October 7, 2011

Chai Tea and Scones

For the book club meeting, I also made Chai tea and scones.  Kenyan style Chai tea is less spicy and sweeter than other Chai tea.  It is quite delicious.  Nigel made the scones.  I wasn't sure if he could pull off scones, so I left him a Martha Stewart recipe.  He (or maybe Martha) totally pulled them off.  They were really good, though now he is convinced that he is a scone-master.  Believe me, that will not end well for my waistline!

Kenyan Chai Tea 
(makes about 6 servings)

6 Chai Tea Bags
4 cups of milk
2 cup of water
3-4 tablespoons of sugar

Combine milk and water in a saucepan. Bring to a boil. Add the tea bags to the pot and turn down to low to simmer for two to three minutes. Remove the tea bags and add the sugar. Stir well and serve.

From Martha Stewart

4 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
Pinch of salt
1/2 pound (2 sticks) unsalted butter, chilled and cut into small pieces, plus more for pan
1 to 1 1/4 cups heavy cream
1 egg
1/4 cup light cream

Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.

Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.

Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.

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