This time of year feels like such a transitional time, even if you aren’t going ‘back to school.’ People are starting to slow down a bit with plans, the air feels more crisp and cool and the days are getting shorter. I had such an amazing summer, it’s hard to say goodbye to it. My sister visited for 6 weeks with her husband. I attended two beautiful weddings. Dave and I made the move back down the island to Victoria. We visited my best friend on Quadra Island and finished the summer off with Skookum Music Festival. We really couldn’t have asked for a better summer. It has definitely been hard moving back to Victoria, the transition was difficult but it’s getting easier. We feel more settled now and only have one more weekend away before sticking around Victoria for the next few months. It will be nice to get to visit some of our old favourite spots and try to rest and relax a bit more. I always feel like when fall turns into winter is the perfect time to recharge before the craziness of the holidays begins. I can’t wait for Christmas though because we will be visiting Dublin and London again, I will have a countdown on soon, as soon as we book flights and I can start organizing!
As soon as I saw that the British Bake Off was back on I started watching. It is probably my favourite tv show. My dream one day is to be on it! So fingers crossed I can make it happen one day. I get so inspired by the different recipes people bring to the show and the challenges presented to the contestants. It’s one of the reasons why Dave and I decided to have a “Pastry Day,” which I’ll share with you soon. He made two types of croissants and they were delicious, even though they were awfully time consuming. It is also the reason why I made French macarons for the first time and love making them now! My next attempt is a pear tart with frangipan, I’ll be making for dinner at a friends house later this week! But for now here are some delicious Chai Tea Scones that really remind me of autumn and breakfast. You can eat them with some tea or for breakfast on the run, enjoy!
1/2 cup milk
2 tea bags of chai tea
10 tbsp butter
2 cups flour
1 1/2 cups oats
1/3 cup sugar
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp cardamon
1/2 tsp ginger
1/2 tsp salt
1/3 cup icing sugar
Preheat oven to 425 degrees.
In a small pot simmer milk with tea bags for 5-7 minutes.
Melt butter and set aside.
In a mixing bowl, mix together dry ingredients.
Remove tea bags from milk and squeeze. Take 1/3 cup milky tea and add to egg and whisk. Then pour in butter and whisk again. Save the remaining milk for the glaze.
Pour wet ingredients in with dry ingredients until mixture comes together.
Cut out circles or form circles with hands.
Bake for 10-13 minutes, until golden brown on edges.
While the scones bake, make the glaze.
In a small bowl mix icing sugar with 1 tbsp of chai infused milk and mix.
Let scones cool for 5 minutes then drizzle with glaze.