31 Jul '15, 1pm
Mmmm lemon scones! Recipe on #seattlesbest #brunch
Preheat oven to 375 degrees F and move rack to center of oven. Heat brewed coffee and milk on the stovetop in small saucepan or in microwave until simmering. Add in tea bag, cover and let steep for about an hour. In the bowl of a mixer, combine the flour, sugar, lemon zest, baking powder, cinnamon, ginger, cardamom, salt, clove, black pepper, nutmeg and butter. Mix with paddle attachment on medium speed until the butter is about the size of peas. Separately, combine ½ cup of the steeped chai coffee milk with 1 egg and whisk until blended. Reserve remaining chai coffee milk. With the mixer running, slowly add the liquid to the dry ingredients and mix until just combined. Flour your work surface and dump out your dough. Lightly knead a couple times. Flour the top of the dough and lightly pat or roll out into a circle that is about 7-inches in diameter and roughly ¾-inch high...