We are so lucky at The Chai Room to meet so many incredible people, and Nidhi Mahajan of Masterchef Series 8 is one of those.
Nidhi's creative touch and amazing skill is something else, as I'm sure you have seen. She is a huge fan of our chai, especially our Saffron, Cardamom & Rose blend and often treats us to including it in her recipes.
This is one of those occasions. Take a look at these absolutely delicious chai infused scones, and read on for the recipe developed by Nidhi.
Makes 8-10 scones
Chai infused scones
- The Chai Room Saffron Cardamom & Rose Chai – 3 tbsp
- Milk -1 ¼ cups + 2 tbsp for brushing
- Self-raising flour – 2 ½ cups
- Caster sugar- 1 tbsp
- Salt – a pinch
- Butter- 50 gms chilled and cubed
Kesar Malai (Saffron Cream)
- Thickened cream – 200 mls chilled
- Saffron strands 7-8
- Maple syrup- 1 tbsp / 1 tsp icing powdered sugar
Pistachio Rose Dust
- Granulated sugar – 50 gms
- Pistachios- 2 tbsp shelled and roasted
- Dried rose petals – 2 tsp
- In a saucepan, heat the milk gently and add in the chai leaves. Let them brew on low heat for 10 minutes. Take off the heat and let it cool down and keep in fridge for 2 hours without straining.
- Preheat oven to 240 C or 220 C if fan forced. Grease and Line a baking pan.
- Sift flour, sugar and salt into large bowl; rub in butter. The mixture should resemble bread crumbs.
- Strain the chai infused milk. Add the milk to the flour, mix to soft, stick dough.
- Turn the dough onto a floured surface, knead quickly and lightly. Do not be vigorous or knead with a hard hand. U se hand to press dough out evenly to 2cm thickness and cut the dough in desired shape.
- Place the cut dough in the baking pan, brush with milk.
- Bake uncovered for 15-20 minutes till golden and fluffy.
- Take out from the oven and cool on a wire rack.
- Before you start preparing scones, infuse the saffron in a 3 tbsp of warmed cream and keep in fridge for 15 minutes.
- In a chilled bowl, add in rest of the cream the cream, infused saffron cream, sweetener and whisk to form soft peaks.
Pistachio Rose Dust
- Preheat oven to hot. Sprinkle sugar evenly over baking-paper-lined oven tray, then place in hot oven about 6-8 minutes or until sugar just becomes a light golden-brown toffee.
- Use oven mitts and remove tray from oven; place on heat-proof surface. Sprinkle pistachios over hot toffee; cool completely, then break the praline (nut toffee) into bits.
- Blend or process until it is like breadcrumbs or finer dust. Once desired consistency is achieved as the dried and crushed rose petals. Store in an air tight container.
With a serrated knife, cut the scone in half, pipe or spoon the whipped kesar malai and sprinkle heaps of the pistachio dust and lots of love
Enjoy with a refreshing cup of The Chai Room Cardamom Saffron Chai!
Please tag us on Instagram if you make the recipe, we'd love to see!
You can top up your Saffron, Cardamom & Rose Chai here.