Easy chai spice scones recipe

1. Make certain that your milk, eggs and butter are well-chilled. Don’t take them out of the refrigerator in advance.
When you brush the formed scones with beaten egg prior to baking, brush the tops lightly only–if the wash coats the sides, they will not rise as much.
Use a sharp biscuit cutter so that it does not compress the sides when you cut the scones.
Do not over-handle the dough–bring the dough together quickly, shape it quickly–no kneading or over-working the dough.
Preheat the oven to 425 degrees F, and line a half sheet pan with parchment paper.
Whisk together in a large bowl all of the dry ingredients so that all ingredients are well combined.
Cut in the butter with a pastry cutter, or with your hands and fingers, if you which is my preferred method. Stop when the mixture has pea-sized clumps.
In another bowl, beat the milk, 2 eggs and vanilla with a whisk and then add to the butter-flour mixture. Stir just until combined, and if it appears too moist, add additional flour a tablespoon at a time. I found that I needed ¼ cup additional flour.
Turn the dough out onto a lightly floured sheet of parchment and flour your hands. Just bring the dough together and shape it into a circle ¾ inch thick.
Cut with a sharp, floured 2 inch round biscuit cutter.
Brush the tops only with a beaten egg.
Reduce the oven temperature to 400, and place the sheet pan onto a center rack in the oven.
Bake for 15 minutes and check them. They should appear golden and puffed, somewhat firm to the touch when done.