We recommend using Spicy Masala Tuk Tuk Chai.
For the scones:
For the jam:
For the whipped butter:
Start by preparing the dates for the date jam by soaking in hot water.
To make the scones, start by mixing the flour, salt and baking powder in a large bowl. Cut the butter into small cubes and lightly rub it into the flour mixture using your fingertips until the consistency resembles fine breadcrumbs. (You can also use a food processor to speed this process up if you’d like!). Stir in the sugar and cinnamon.
Beat the egg with the Tuk Tuk chai milk and reserve a small amount (you’ll only need about 1-2 tbsp) to glaze the scones later. Make a well in the centre of the dry ingredients and gradually add the egg/milk mix and the vanilla extract until the dough comes together in a ball.
Turn the dough out onto a floured surface and use a rolling pin to roll it out to about 2cm thickness. We used a 58mm cutter which made 7 scones, but you can use any size you’d like!
Place the scones on a greased baking tray and brush with the reserved beaten egg/milk mix.
Bake for 12-15 minutes (I baked mine for 14!) until the scones are puffy and golden brown on top.
While the scones are cooking, make the date jam. Drain the dates and chop into very small pieces. Add the dates to a saucepan over medium heat, along with the remaining date jam ingredients. Bring the mixture to a boil then turn the heat down to low and simmer for 5-10 minutes until it has thickened. Make sure you watch it, and stir constantly to stop it from catching or burning!
For the whipped honey butter, simply whisk all ingredients in a small bowl using a handheld mixer until light and fluffy!
Serve the scones warm, cut in half and spread thickly with the jam and whipped vanilla butter!