White Chocolate Chai Scones

White Chocolate Chai Scones

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon grated tonka bean (optional)
3/4 cup granulated sugar
1/2 cup chilled unsalted butter, cut into small pieces
2 large eggs, divided
2/3 cup sour cream
2 1/2 teaspoons vanilla extract
1/4 cup white chocolate chips, melted with a little shortening
Cinnamon-Sugar, for sprinkling

Preheat oven to 400 degrees F. Grease a large cookie sheet.

In a large mixing bowl, sift together flour, baking powder, cream of tartar, salt, cinnamon, ginger, nutmeg, cardamom and tonka bean; whisk in sugar until combined. Knead in butter, using fingertips, until incorporated, and small lumps form.

In a medium mixing bowl, whisk together 1 egg, sour cream and vanilla until well combined; add liquid to dry ingredients and stir until just combined. Pat dough into a 2-inch thick round on a floured surface; slice into 12 equal wedges, and transfer to cookie sheet. Whisk additional egg in a small bowl, and brush evenly on scones.

Bake for 25-30 minutes or until golden brown. Cool 10 minutes on a wire rack; evenly brush with white chocolate and sprinkle with cinnamon-sugar.

Makes 12 scones