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–+ servings
spiced tea infused baked treats

Chai Scones

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Breakfast
Cuisine British
Servings 8 scones

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Rolling Pin
  • 1 Baking sheet
  • 1 Pastry cutter or knife
  • 1 Cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter cold and cubed
  • 1/2 cup chai tea brewed and cooled
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, cardamom, and cloves.
  • Add the cold, cubed butter to the dry ingredients and cut in using a pastry cutter until the mixture resembles coarse crumbs.
  • In a separate bowl, mix together the chai tea, heavy cream, egg, and vanilla extract until combined.
  • Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
  • Turn the dough out onto a lightly floured surface and knead gently until it comes together.
  • Roll the dough into a 1-inch thick circle and cut into 8 wedges with a pastry cutter or knife.
  • Place the scones on the prepared baking sheet and bake for 18-20 minutes, until golden brown.
  • Remove the scones from the oven and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

To ensure your scones come out tender and flaky, make sure the butter stays cold and don't overwork the dough when mixing and kneading. You can also add a glaze or sprinkle of sugar on top before baking for added sweetness and texture.
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