Breakfast
Taste autumn in scone form! Warm, flaky, just the right touch of sweet—and made with a blend of Yoke’s own spices.
Servings: 8
Time: 50 mins
Preheat your oven to 375F.
Combine chai spices and set aside.
Dice the butter into 1/4 tbsp squares, then place on a plate and set in freezer.
Whisk the heavy cream with 1 large egg, plus an additional egg yolk (save the remaining egg white to brush on the scones before baking). Chill this mixture in the freezer.
Combine flour, sugar, baking powder, walnuts, kosher salt, and 1 tbsp of the chai spice blend in a large bowl or food processor.
Add the butter to the dry ingredients and combine until the butter begins to cut into the flour mixture, but isn't fully smooth. Slowly add in the heavy cream and egg mixture until the dough forms a ball and starts to pull away from the edges of the bowl or food processor.
Transfer the dough to a lightly floured surface. Working quickly, form it into a ball and press it into a disc. Wrap the dough in plastic and place in the freezer to rest for 30 minutes.
Remove the scone from the freezer and roll the disc out until it is 1" thick. Use a sharp knife to cut the dough into 8 wedges.
Transfer the wedges to a lined baking sheet, brush generously with the egg white wash, and cook for 20-22 minutes at 375F, until they're golden brown.
As the scones bake, prepare the maple glaze. Combine the powdered sugar, 2 tsp of the chai spice blend, vanilla extract, heavy cream, maple syrup, and salt in a small bowl. Whisk until forming a thick glaze.
Submerge the top of each scone into the glaze, generously coating.
Let the glaze set for 10 minutes before serving. Enjoy!
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