Fall Tea and Snack

Chai Tea and Chai Scones, perfect for fall from Morning Show contributor Merredith Dodds. "My Favorite Chai" from Chai: The Spice Tea of India by Diana Rosen 1 1/2 cups water 8 green caramom pods, crushed 6 whole balck peppercorns 2 slices fresh gingerroot, peeled and diced 1 stick cinnamon about 2 inches long 2 whole cloves 2/3 cup whole milk or soy milk 4 teaspoons sugar 3 teaspoons loose-leaf black Assam tea In sauce pan bring water and spices to a boil. Reduce heat to low and simmer for about 6 minutes. Add milk and sugar and heat to almost boiling. Add the tea leaves and turn off the heat. Let the tea infuse for 3 minutes, or longer if you desire a stronger tea flavor. Strain into tea cups and serve Chai Scones from Steeped in Tea by Diana Rosen 4 ounces Flour 1 ounces light brown sugar 1/4 t baking powder 1/4 t cinnamon 1/4 t cardamon 1/4 t ginger 1 ounce butter-unsalted 1 egg yolk 2 ounces milk 2 ounces Masala Chai concentrate egg wash (1yolk mixed with 1 T milk) 1/8 c sugar 1/2 t ground cinnamon Sift flour, brown sugar, baking powder, and next 4 spices. With electric mixer add butter until mixture resembles a coarse meal. Then combine egg yolk, milk and chai concentrate. Add wet mixture to dry ingredients until combined--don`t overmix. Remove dough and knead briely. Divide into 4 small rounds or two large ones. Brush with egg wash and score with a fork. Sprinkle with mixture of sugar and cinnamon Bake at 425 degrees for 15 minute. Cool slightly on rack and enjoy! Makes two servings