Maple chai scones

With chai-spiced date jam and whipped vanilla honey butter

We recommend using Tuk Tuk Chai Flavoursome Masala Chai

Ingredients

For the scones:

• 375g self-raising flour
• 2 heaped tsp baking powder
• 60g cold butter, cut into cubes
• 40g caster sugar
• 1 tsp cinnamon
• 1 egg
• 2 tbsp maple syrup
• ½ tsp vanilla extract
• Pinch of salt
• 175 ml Tuk Tuk Chai Flavoursome Masala Chai (you can use any of their drinks but I love the blend of spices in this drink!)

For the jam:

• 8 medjool dates
• ½ orange (juice and zest)
• ¼ cup brown sugar
• 1 tsp cinnamon
• 1 tsp mixed spice
• ½ tsp nutmeg
• 1 tbsp coconut oil (or butter)
• 75ml Tuk Tuk Chai Flavoursome Masala Chai

For the whipped butter:

• 120g unsalted butter
• 2 tbsp honey
• ½ tsp vanilla extract
• Seeds from ½ vanilla bean
• Pinch of salt

Method

• 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!