Chai-Spiced Honey Glazed Scones
Chai is wonderful year round, but there is something about fall that makes it the warm and spicy flavors of chai especially appealing. One of my favorite things to do year round, but especially on a crisp fall day, is sit down with a book and a big cup of homemade chai. The beauty of chai is that it can be made with a variety of spices, but I think that it is best when kept simple. Cardamom is a must, but aside from that, my favorite spices to add are ginger and cinnamon. Honey adds a wonderful complementary sweetness to a cup of chai, and functions the same way in these scones. Coconut flour makes these chai scones hearty and filling for a satisfying breakfast. Yet they are surprisingly light and work equally well for a brunch treat. So next time you crave some chai, make a chai scone to go with your tea!
- 4 whole 4 whole 4 whole Eggs
- 0.75 cup 0.75 cup 0.75 cup Plain Greek Yogurt
- 3 Tbsp 3 Tbsp 3 Tbsp Coconut Sugar
- 0.25 cup 0.25 cup 0.25 cup Butter, Unsalted, melted
- 0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
- 0.75 cup 0.75 cup 0.75 cup Coconut Flour
- 2 tsp 2 tsp 2 tsp Cardamom Seed, ground
- 1 tsp 1 tsp 1 tsp Cinnamon, ground
- 2 tsp 2 tsp 2 tsp Ginger, ground
- 0.5 tsp 0.5 tsp 0.5 tsp Salt
- 1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw
- 1 whole 1 whole 1 whole Egg Yolk
- 1 cup 1 cup 1 cup Pumpkin Seeds
- 1 cup 1 cup 1 cup Coconut, shredded, unsweetened
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350 degrees F and butter a baking sheet.
- In a mixing bowl, combine the eggs, Greek yogurt, coconut sugar, melted butter and whisk till smooth.
- In a separate bowl, combine the baking soda, coconut flour, ground cardamom, ground cinnamon, ground ginger, and salt.
- Add the dry mixture into the wet ingredients and stir to combine. Batter will be runny at first but will thicken as it sits.
- Mix in the pumpkin seeds and the coconut, reserving some to sprinkle on the top of the scones.
- Spread the mixture into a large circle about one inch thick on the cookie sheet.
- In a small bowl, whisk the honey and egg yolk until smooth.
- Brush the honey and egg yolk mixture on the scone batter and sprinkle with reserved pumpkin seeds and shredded coconut.
- Score the dough into eight wedges and bake in the preheated oven for 25 minutes.
These are delicious plain, but a great serving accompaniment is cinnamon honey butter, pumpkin butter, or apple butter.
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About This RecipeBreakfast Nut Free Pescetarian Shellfish Free
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