These easy rooibos chai scones put a new spin on an old favourite. It adds the exciting tastes of rooibos tea and chai spices. Try it, you will love it! Delicious with strawberry jam or syrup, which complements the hint of black pepper. Apricot jam is always good with scones too!
Pairs well with Shiraz, or the Meerlust Merlot that has an unusual trace of spicy notes.
Make a cup of milky chai by adding the teabag and spices to the hot milk. Let it steep for 5 min, and cool down for at least 10 min. Remove the tea bag, clove and cardamom pod.
Mix the flour, baking powder and salt together.
Add the oil to the tea mixture and stir well.
Add the liquid to the dry ingredients and mix through. Don't be scared to get your hands in there and giving it a brief knead.
Make balls the size of a golf ball and put in a greased muffin pan. Flatten slightly with your hand; the scones should be about 2.5cm thick.
Bake at 180 degrees for 15 to 20 min, until scones are light brown on top.