Spiced Chai Tea Scones (Printable version)

Tender scones blended with chai spices and black tea for a warm, aromatic treat.

# List of ingredients:

→ Dry Ingredients

01 - 2 cups (8.8 oz) all-purpose flour
02 - 1/4 cup (3.5 tbsp) granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp salt
05 - 1 tsp ground cinnamon
06 - 1/2 tsp ground ginger
07 - 1/2 tsp ground cardamom
08 - 1/4 tsp ground cloves
09 - 1/4 tsp ground nutmeg
10 - 2 black tea bags (contents only) or 2 tsp loose leaf black tea, finely ground

→ Wet Ingredients

11 - 1/2 cup (4 oz) cold unsalted butter, cubed
12 - 2/3 cup (5.4 fl oz) cold whole milk
13 - 1 large egg
14 - 1 tsp vanilla extract

→ Topping (Optional)

15 - 2 tbsp heavy cream or milk for brushing
16 - 2 tbsp turbinado or coarse sugar

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and finely ground black tea in a large bowl.
03 - Add cold cubed butter to dry mixture. Cut in using a pastry cutter or fingers until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk milk, egg, and vanilla extract until blended.
05 - Pour wet ingredients into dry mixture. Stir gently with a fork until just combined; avoid overmixing.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle.
07 - Cut dough into 8 wedges and place on prepared baking sheet.
08 - Brush tops with heavy cream or milk and sprinkle with turbinado sugar if desired.
09 - Bake for 16 to 18 minutes, or until golden brown.
10 - Allow scones to cool slightly before serving.

# Expert Advice:

01 -
  • They're tender and crumbly in exactly the right way—not dense, not dry, just that perfect British scone texture that melts in your mouth.
  • The chai spices are subtle enough to feel sophisticated but warm enough to comfort you on any morning.
  • You can have fresh, fragrant scones on your table in under 40 minutes from start to finish.
  • They pair beautifully with tea, coffee, or even on their own, and they make your whole kitchen smell like a spice market.
02 -
  • The difference between great scones and dense, tough ones is respecting the dough. Mix gently, don't knead, don't overwork. Your hands should be light and quick.
  • Cold butter and cold milk are not just suggestions—they're requirements. When the butter is cold, it creates steam pockets in the oven that give you that tender, flaky texture. Room-temperature butter melts into the dough and ruins everything.
  • Don't skip the black tea. It's what transforms these from regular scones into chai scones. The tea adds depth and ties all the spices together into something that tastes like comfort.
03 -
  • If your kitchen is very warm, chill your mixing bowl before combining your dry ingredients—cold equipment keeps your dough tender.
  • The moment you see no dry flour, stop mixing. Every extra stir makes your scones denser. Your dough should look slightly rustic and uneven.
  • Use a sharp knife or bench scraper to cut the dough into wedges, and use a single downward motion—don't saw back and forth, which tears the gluten and makes tough scones.

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