Chai Latte Scones

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.

Chai Latte Scones on a pretty plate with mug of coffee

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!

Chai Latte Scones cooling on a rack

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.

Homemade chai spice mix for chai latte scones

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.

chai latte scone on a plate with knife

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.

chai latte scones on a cooling rack

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 ~

3.42 from 34 votes

Chai Latte Scones

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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
chilling 15 minutes
Yield 6 -8 scones
Author Sue Moran



  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Don’t forget to pin these Chai Latte Scones!

Chai Latte Scones pin


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    Leave a Reply

    Please rate this recipe!

  • Reply
    April 5, 2020 at 7:41 am

    Question: I find even small amounts of coffee or espresso to be overpowering. Is there a substitution you can recommend?

  • Reply
    May 16, 2019 at 5:42 pm

    Doubled 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!

    • Reply
      May 16, 2019 at 6:22 pm

      I’m so happy you liked these Mallory, I think the extra spices were a good idea.

  • Reply
    October 22, 2018 at 3:09 pm

    5 stars
    From 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.

    • Reply
      October 22, 2018 at 3:11 pm

      Thanks Cris, I haven’t made these in years, you’ve inspired me to bake up a batch.

  • Reply
    March 12, 2018 at 5:51 pm

    Hi, Sue! Do the egg & buttermilk need to be at room temp? I’m new to making scones 🙂

    • Reply
      March 12, 2018 at 8:01 pm

      They can be straight from the fridge for this, Kristen.

      • Reply
        March 13, 2018 at 6:09 pm

        These 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!

        • Reply
          March 13, 2018 at 9:37 pm

          Scones 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.

  • Reply
    Sarah K
    March 19, 2013 at 3:02 pm

    These 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?

  • Reply
    Karen Wagner
    March 16, 2013 at 5:11 pm

    These look wonderful! I have a bottle of liquid chai concentrate, could I incorporate that somehow?

  • Reply
    November 24, 2012 at 3:20 pm

    This comment has been removed by the author.

  • Reply
    September 18, 2012 at 1:58 pm

    When headed to Starbucks a Chai latte for me is preferred over all else.

  • Reply
    September 17, 2012 at 5:14 pm

    i’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!

  • Reply
    Sue/the view from great island
    September 17, 2012 at 3:33 pm

    You 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!

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