Vanilla Chai Scones

The warm spices of classic chai tea—cinnamon, ginger and cloves—flavor these mouthwatering scones. Like the best scones, these are not too sweet, with a dense and slightly crumbly texture— making them perfect to pair with a hot drink.

Makes 8 scones


  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp ground cardamom
  • ½ tsp salt
  • 6 tbsp cold unsalted butter, cut into pieces
  • 1 large egg, slightly beaten
  • ½ cup heavy whipping cream
  • 1 tbsp vanilla extract
  • 1 cup heavy whipping cream
  • 3 vanilla-chia tea bags
  • 1 cup powdered sugar


  1. Position rack in center of oven. Preheat oven to 425°F. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.
  2. For scones, in a medium bowl whisk together flour, sugar, baking powder, cinnamon, ginger, cloves, cardamom and salt. Cut in cold butter with a pastry blender. Set flour mixture aside.
  3. In a small bowl stir together egg, cream and vanilla. Add egg mixture to flour mixture. Using a fork, stir until mixture forms a dough. Transfer dough to a lightly floured surface. Pat or lightly roll dough into a 6-inch circle, approximately ¾ inch thick. Cut dough into eight triangles, place triangles 1 inch apart on prepared baking sheet.
  4. Bake for 15 minutes or just until scones begin to brown on bottom edges. Transfer scones to a wire rack to cool.
  5. Meanwhile, for glaze, in a small saucepan bring heavy cream to a gentle boil; boil for 2 to 3 minutes. Reduce heat to medium-low; add tea bags and steep for 10 minutes. Remove cream mixture from heat and discard tea bags. Whisk in powdered sugar. Drizzle over cooled scones.

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