This December I have felt like Charlie Brown’s dusty friend, Pigpen, if he had been a baker. It seems like I’ve moved about in a cloud of flour, spices, and powdered sugar; like there has been a light stickiness to everything I touch. Amid the chaos of the flour and sugar dust storm I even found my too-young-for-nuts baby nibbling pecan pieces that fell on the floor while I was chopping them (with no ill-effects, thankfully). The baking frenzy has been so worth it, though. The quiet that takes hold of the table when dinner is served becomes a rush of conversation when it is time for dessert. All things creamy, decadent, cakey, and sweet have a joyful effect.Now that the holidays are winding down, I want to continue to bake and enjoy a little something sweet after a meal, but with a balanced and healthful approach. This scone cake for New Year’s Day breakfast is the absolute best way to start. It is light from the addition of Greek yogurt in place of some of the butter and rich with chai tea spices—cinnamon, cardamom, ginger, and the slightest hint of black pepper.
The yogurt also adds extra moisture and a tangy note that compliments the spices. Finally, this recipe is just how I want to bake this time of year —it is super easy and you only need one bowl. Happy 2015!!!
- 2 cups all-purpose flour
- 2 Tbsp. sugar
- 2½ tsp. baking soda
- ½ tsp. salt
- 2 1.9-oz. chai tea bags
- ¼ cup cold butter, cut into cubes
- 1 5.3-oz container of Greek yogurt (I used non-fat)
- ½ cup milk
- Powdered sugar (optional)
- Preheat oven to 425°F.Grease a 9-inch fluted tart pan or cake pan.
- In a wide bowl, whisk together the flour, sugar, baking soda, and salt. Cut open the tea bags and pour the tea into the flour and whisk to combine. Cut in the butter using a pastry blender or by pressing the butter between your fingers, using a snapping motion to make thin pieces. Stir together the milk and yogurt. Make a well in the center of the flour and butter mixture, pour in the yogurt and milk then gently stir until all the flour in moistened and a dough forms.
- Turn the dough out into the greased pan and with well-floured hands, press it into the pan. Using a pizza wheel or knife, cut into 10 wedges. Place on a baking sheet and bake for 30 minutes. Cool in the pan for 10 minutes then remove from the pan and place on a cake stand or serving plate. With a sieve, dust the top with powdered sugar. Serve warm.
- To reheat: Place individual scones in the microwave and heat for 15 seconds.