2 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon masala chai or garam masala
1/2 teaspoon ground ginger
3/4 teaspoon salt
5 Tablespoons cold unsalted butter
1/3 cup finely chopped Jalapeño peppers, seeds removed
1/2 cup finely chopped cilantro
1 cup buttermilk (approximately), plus a bit more for brushing the scones
Fresh curry leaves
YIELD: 8 scones (large) or 16 scones (bite-sized)
- Preheat the oven to 425°F. Position rack in the middle of the oven.
- Combine all dry ingredients in a large bowl, and whisk together.
- Cut the butter into the dry ingredients using a pastry cutter or knives until the butter looks the size of large peas.
- Add the peppers and cilantro and evenly incorporate using a fork or spoon.
- Add enough of the buttermilk and stir to form a dough that holds together but is not too sticky. You may not use the entire cup of liquid.
- On a floured surface, press or roll out the dough into an 7" square.
- Cut into 8 equal-sized wedges (or 16 smaller-sized if you are looking for bite-sized portions), brush lightly with buttermilk, and add your desired topping(s).
- Place the scones on a large baking sheet lined with a Silpat or parchment paper.
- Bake for approximately 15 minutes or until the scones are baked through and slightly browned on top. Remove pan from oven, let stand for a few minutes, and transfer scones to a wire cooling rack.