Let’s say you went for a meeting one day at Starbucks, and that on this particular day you were already all coffeed out, and so you ordered a chai latte. Which seemed like a good idea, but it was really too strong, and you only drank half of it and let the rest go cold in the car on your drive home. Hypothetically.
And let’s say that was a $5 chai latte, and so you couldn’t bring yourself to pour the rest down the drain, but saving it to cut with milk and reheat the next day seemed a little extreme, to say nothing of the fact that by the next day you’ll need coffee again.
What would you do? I baked scones. And if you have a jar of vanilla sugar in the cupboard, you sprinkle them generously with it before they go into the oven.
A good, strong chai latte can take the place of milk in a scone recipe, poured directly into the bowl of flour-baking powder-butter, turning it into dough and making the whole batch taste like chai. And if you have enough, a small splash in a bowl of icing sugar makes a chai drizzle to dribble over top.
Almost as if you planned it that way. You could plan it that way – I’d buy a chai latte and drink half for scones later on.
I get a disproportionate amount of pleasure out of splattering drizzle back and forth over warm scones with a fork. Totally worth the two minute clean up. Also: it doesn’t mean you can’t also have butter.