sweet ENDINGS

Chai-Spiced Scones

MAKES ABOUT 16

½ cup sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
⅛ teaspoon ground cloves
⅛ teaspoon ground black pepper
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
¼ cup cold unsalted butter, cubed
1 cup heavy whipping cream, chilled, plus more for brushing
½ teaspoon vanilla extract

1. Preheat oven to 375°. Line a rimmed baking pan with parchment paper.

2. In a small bowl, stir together sugar, ginger, cinnamon, cardamom, cloves, and pepper. Reserve 2 tablespoons chai sugar mixture.

3. In a large bowl, whisk together flour, baking powder, salt, and remaining chai sugar mixture. Using a pastry blender, cut in cold butter until mixture is crumbly.

4. In a small bowl, stir together cold cream and vanilla. Add cream mixture to flour mixture, stirring until evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.

Turn out dough onto a lightly floured surface, and knead gently 4