Chai Latte Scones ~ chai is a spiced milk tea from India that’s made with the most wonderful mix of warm spices ~ and I’ve baked them right into these buttery scones for a unique breakfast or tea time treat.
A scone is a flaky pastry closely related to a biscuit. They’re super easy to make, and once you get the hang of handling shaggy dough you can whip them up in no time. Once you’ve mastered scones, head over to my How to make Clotted Cream post so you’ll have something wonderful to spread on them!
I like this assortment of spices because it gives a hint of fall and holiday without hitting you over the head with it. It’s subtle and exotic.
The mix of spices can vary with authentic chai— the ones I chose are ginger, cinnamon, allspice, cardamom, nutmeg, cloves and white pepper. It’s the white pepper that gives chai its kick. You can purchase pre-made chai spice, but it’s easier and fresher to put it together yourself.
I’ve added some espresso powder to my dough, but you could also add a bag of chai or plain black tea, finely crushed, instead. Either one gives a nice depth of flavor to the scones.
For the glaze you have a wonderful choice…pull out your favorite spice from the chai blend, or you can do an espresso glaze, a vanilla glaze, or a plain sugar glaze. I’m doing a vanilla nutmeg glaze because I’m crazy for nutmeg. I think a white pepper glaze would be very daring.
Love scones? (Me too) Check out my other delicious scone recipes ~
- MAPLE OAT NUT SCONES
- STRAWBERRY SHORTCAKE SCONES
- FRESH CRANBERRY WHITE CHOCOLATE SCONES
- BANANA WALNUT SCONES WITH BROWN BUTTER ICING
Chai Latte Scones
- 1 3/4 cup flour
- 1 cup almond flour or use more regular flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- chai spices 1/4 tsp each: ginger, allspice, cardamom, cinnamon, cloves, nutmeg, white pepper
- 1 egg
- 1/2 -2/3 cups buttermilk or milk or half and half
- 2 tsp espresso powder
- 8 Tbsp 1 stick cold unsalted butter, cut in chunks
- 1 1/2 cups confectioner's sugar
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- milk or cream to thin
- Preheat oven to 400F
- Put the dry ingredients (with the exception of the espresso powder) into the bowl of a food processor and pulse till combined.
- Beat the egg in a liquid cup measure. Add buttermilk till it reaches the 1 cup mark. Dissolve the espresso powder into the liquid and set aside.
- Add the butter to the food process and pulse until dispersed and crumbly.
- While pulsing, slowly pour in the buttermilk mixture, adding just enough for the dough to come together. You may not need the whole amount, I didn't quite.
- Turn the dough out onto a floured surface and pat into a 6" round, adding a little flour if it's too sticky.
- Cut the dough into 6 or 8 sections and place on a lined baking sheet.
- At this point I like to slip the pan into the freezer for about 10-15 minutes to re-chill the butter, but this is optional.
- Bake for 15 - 18 minutes, depending on your oven and how many you've cut. They should be risen, lightly browned and firm on top. Don't overcook them, they don't take long.
- Cool on a rack before glazing.
- For the glaze, Combine the sugar, spice and extract and add just enough milk or cream to create a glaze. You can turn the scones upside down and dip them right into the glaze, spread it on with a knife, or drizzle it. Dust the finished scone with a little nutmeg or with whatever spice you've chosen to flavor your glaze.
Don’t forget to pin these Chai Latte Scones!