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
Ingredients
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
Glaze
- 1 1/2 cups confectioner's sugar
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- milk or cream to thin
Instructions
- 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!
35 Comments
Emily
January 30, 2021 at 7:41 amWow, these are so delicious, and I’m not even a scone person. I doubled the spices because we love chai flavor and made a cardamom glaze. My dough was pretty sticky but some time in the fridge fixed it. I cut them on parchment paper on the baking sheet into 6 pieces. 15 min was perfect. Thanks for this amazing recipe and for making me a scone convert!
Carolyn
April 5, 2020 at 7:41 amQuestion: I find even small amounts of coffee or espresso to be overpowering. Is there a substitution you can recommend?
Mallory
May 16, 2019 at 5:42 pmDoubled all the chai spices (did 1/2 tsp. of each) because I couldn’t smell them in the flour mixture with just the 1/4 tsp. Of each and I’m so glad I did! Also did not use almond flour (only all-purpose) and put in the freezer for 30 minutes- awesome results, beautiful, flaky layers in the dough and great texture after 16 minutes of baking! Thanks for the inspiration!
Sue
May 16, 2019 at 6:22 pmI’m so happy you liked these Mallory, I think the extra spices were a good idea.
Cris
October 22, 2018 at 3:09 pmFrom the moment I read your recipe I was hooked. I made them with the espresso glaze and we are hooked. So, so yummy! Thank you for sharing.
Sue
October 22, 2018 at 3:11 pmThanks Cris, I haven’t made these in years, you’ve inspired me to bake up a batch.
Kristen
March 12, 2018 at 5:51 pmHi, Sue! Do the egg & buttermilk need to be at room temp? I’m new to making scones 🙂
Sue
March 12, 2018 at 8:01 pmThey can be straight from the fridge for this, Kristen.
Kristen
March 13, 2018 at 6:09 pmThese are delicious!! My whole family loved them!
One thing – I had a little trouble cutting them neatly & transferring them to the sheet pan…does that mean I needed more flour? Thanks for a great recipe!
Sue
March 13, 2018 at 9:37 pmScones are notoriously hard to cut and move before they’re baked, I sometimes cut them right on the pan itself. Your dough might have been a bit too wet, and a little more flour briefly kneaded in might have helped.
Sarah K
March 19, 2013 at 3:02 pmThese look amazing. My sister in law in a chai addict and I would love to make her these for her birthday. Would you be able to freeze the leftovers if you only want one or two at a time?
Karen Wagner
March 16, 2013 at 5:11 pmThese look wonderful! I have a bottle of liquid chai concentrate, could I incorporate that somehow?
Joleanna
November 24, 2012 at 3:20 pmThis comment has been removed by the author.
bellini
September 18, 2012 at 1:58 pmWhen headed to Starbucks a Chai latte for me is preferred over all else.
grace
September 17, 2012 at 5:14 pmi’ve never been a scone lover, but i’ve been obsessed with chai tea from the moment i took my first sip. great idea, flavoring scones with those spices!
Sue/the view from great island
September 17, 2012 at 3:33 pmYou mean the vanilla bean ones? I like them too, but now that I’ve been making my own scones for so long, I find theirs a little dry. But I do like the idea of making them teeny tiny next time, thanks Stephanie!
Stephanie
September 17, 2012 at 3:08 pmYou know those teeny tiny scones at Starbucks….well I used to be quite into those. But these just blow that version away, obviously. But they do remind me of those. Yours look so fluffy and spiced so nicely. These would be great in the fall. Thanks! 🙂
Tricia
September 17, 2012 at 2:36 pmI can smell those lovely spices already. These are beautiful scones. Let’s get together and have some with a cup of coffee. What time will you be over? Ha ha – absolutely drooling over these.
Sue/the view from great island
September 17, 2012 at 3:34 pmLove to!
The Café Sucré Farine
September 16, 2012 at 8:45 pmSuch a delicious, unique scone recipe, I love all the wonderful variations!
Sue/the view from great island
September 17, 2012 at 3:21 amThanks, Chris, I know not everyone loves scones, so I take a chance posting so many, but I just can’t help myself.
Cathy at Wives with Knives
September 16, 2012 at 10:55 pmA homemade scone and a fresh cup of coffee are my idea of a perfect breakfast. Delicious!
Sue/the view from great island
September 17, 2012 at 3:22 amMe too 🙂
Natalie @ Once Upon a Cutting Board
September 16, 2012 at 10:05 pmLove the idea of chai scones, and they`re so tall and fluffy looking! Starbucks could probably make a fortune selling these 🙂
Sue/the view from great island
September 17, 2012 at 3:22 amFinally I beat Starbucks to a good combination, I’d love to see their version of these.
Claudia
September 16, 2012 at 1:27 amI love the idea of using Chai tea spices in a scone – it’s the wonder of Chai. And then that peppery glaze – that combination is for me!
Sue/the view from great island
September 17, 2012 at 3:14 amI’m trying to expand my spice horizon this fall so I don’t get stuck in the pumpkin pie spiced rut.
Kate
September 16, 2012 at 4:30 amBeautiful styling with the cup and saucer and spice bowl. I swear 1/2 my fun is looking at the layout and colors of your photographs. Then there is the 1/4 joy of trying a new and exciting recipe.. or twist on a familiar one.
Thank you!
Oh! the other 1/4 fun??
Why that is imaging we are great friends and you’ve just invited me over!!! 😉
Sue/the view from great island
September 17, 2012 at 3:19 amThanks Kate, sometimes it’s a real challenge to keep taking photos when all I want to do is eat!
Bites from life with the barking lot
September 16, 2012 at 2:46 amI loved the photograph of the spices sitting in that great blue dish. Could almost smell them.
Sue/the view from great island
September 17, 2012 at 3:15 amI think I was a spice-monger in a previous life, I love it too.
Averie @ Averie Cooks
September 16, 2012 at 12:59 amA white pepper glaze? Now THAT’S not something you read about every day! I love the sounds of that and these scones. Chai-spice is so lovely. Not sure what LA is like but it’s 102F today in *coastal* San Diego. I can only imagine inland! I need these scones when the weather cools down with a cup of coffee!
Sue/the view from great island
September 17, 2012 at 3:11 amI don’t think the rest of the world knows what we’re going through…107 today!
Mary
September 15, 2012 at 9:17 pmOk, you just trumped everything else this week (and with you that always says a lot). I do love chai tea and just the thought of the flavors with the glaze on top… I bet the white pepper would be incredible as well!
I hope you are enjoying every minute of your weekend!
Sue/the view from great island
September 17, 2012 at 1:36 amI really should have made the gutsy choice and gone with the pepper!