Scones are some of the most easy thing to bake. You are able to serve hot scones 30 minutes after you started making them, so they are brilliant to serve for unexpected guests coming by.
As inspiration for some great Christmas scones you could also have a go baking these scones with mincemeat, scones with German Christmas twist, scones with Christmas spieces, saffron scones or spicy scones with dried fruits in your kitchen.
UPDATE 26 December 2015:
This ice cream is being forward for the monthly blogging event Tea Time Treats having the theme of sugar and spice. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.
Chai Scones: - 12 pieces
- 450 g cake flour
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 60 g sugar
- 125 g cold butter
- 1 egg
- 2 dl milk
- 10 tablespoon of David Rio vanilla chai powder
- chai sugar - optional
- Heat the oven (conventional) to 250'C.
- Mix the flour, salt, baking powder and sugar together in a mixing bowl.
- Cut the cold butter into small pieces.
- Grind the butter pieces into the flour mix.
- Heat up the milk with the chai powder in it - I use the microwave oven for this purpose
- Add the egg to the hot milk and whip it together.
- Mix milk-egg and flour-butter together without kneading it a dough.
- Place the dough on a pieces of baking paper.
- Flatten the dough into a height of 3 cm.
- Use a glass to cut out scone pieces.
- Sprinkle the top of the scones with chai sugar.
- Bake the scone at 250'C for 10-15 minutes.