Photo by Michelle Donovan

Recipe Friday: The Nile Cafe's Chai Tea Scones

Written by Marilyn Hawkes Category: Recipes Issue: January 2018

If you’ve ever thought about making scones, but you’re not an avid baker, Michelle Donovan of the café inside the historic Nile Theater in downtown Mesa has a “pretty simple recipe” for you. “It’s really hard to mess it up,” she says.

Donovan offers a pair of tips for making the scones: If you don’t want to use vegan butter, use vegetable shortening instead; and make sure the dough isn’t too wet or the dough will fall flat and the scones will be “ugly.” But to be fair, even when scones are ugly, they’re still delicious.

Scones are among the café’s best selling pastries, Donovan says. They also offer vegan cranberry almond, green tea blackberry, Earl Gray lavender and chocolate chip walnut varieties.

Chai Tea Scones
3 cups flour of your choice
1 ½ cups sugar
1 tbsp. baking powder
½ cup vegan butter (or vegetable shortening)
1 tsp. cinnamon
½ tsp. nutmeg
¾ cups chilled vanilla chai tea

Add dry ingredients to a stand mixer (or hand mixer). Cut butter into cubes and add to the bowl. Add wet ingredients. With the paddle attachment, mix until all ingredients are incorporated. Roll out on a floured surface to about 2 inches think. Cut into triangles. Arrange on a cookie sheet and bake at 400 degrees in a convection oven for 20 minutes.

The Nile
105 W. Main St., Mesa