Spiced Chai Latte Scones (Printable Format)

Tender scones with warming chai spices and black tea, perfect for cozy mornings or afternoon snacks.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cardamom
09 - 1/4 teaspoon ground nutmeg
10 - 1/8 teaspoon ground cloves
11 - Contents of 1 black tea bag or 1 teaspoon finely ground loose black tea

→ Wet Ingredients

12 - 1/2 cup cold unsalted butter, cubed
13 - 1/2 cup cold whole milk
14 - 1/4 cup sour cream
15 - 1 large egg
16 - 1 teaspoon vanilla extract

→ Optional Glaze

17 - 1/2 cup powdered sugar
18 - 1 to 2 tablespoons brewed chai tea (cooled) or milk

# How-To Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, cloves, and ground tea in a large bowl.
03 - Add cold, cubed butter to the dry ingredients and cut in using a pastry cutter or fingers until mixture resembles coarse crumbs.
04 - Whisk together milk, sour cream, egg, and vanilla extract in a separate bowl.
05 - Pour the wet mixture into the dry ingredients and gently stir with a fork until just combined, avoiding overmixing.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick circle approximately 7 inches in diameter.
07 - Cut the dough into 8 even wedges and place them spaced apart on the prepared baking sheet.
08 - Bake for 16 to 18 minutes until golden brown and centers are set.
09 - Transfer scones to a wire rack to cool.
10 - Whisk powdered sugar with chai tea or milk to create a thick but pourable glaze; drizzle over cooled scones.

# Expert Suggestions:

01 -
  • They have this secret warmth from chai spices that feels like a cozy chat with a close friend.
  • The perfect balance of tea and spice makes every bite a little celebration in your mouth.
02 -
  • Keeping your butter cold is essential for those flaky layers that make every bite tender yet textured.
  • Finely grinding the tea leaves releases the flavor without leaving gritty bits—it changed the texture and taste entirely for me.
03 -
  • Use a light hand when mixing your dough; overworking develops gluten and leads to tough scones.
  • Grinding the black tea finely is the game changer—no grit but all the aroma and flavor.

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