Simple Chai Scones

This delicious and simple chai scone recipe makes the perfect breakfast or afternoon snack. Make it with ingredients in your pantry, including oats, for a perfect flavor and texture. Even better, this recipe is ready in under a half hour from start to finish!

4.89 from 9 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: scones

Calories: 340kcal

Author: Michelle

Ingredients

1/2 cup milk
2 bags chai tea
10 tablespoons unsalted butter
2 cups flour
1 1/2 cups oats
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 teaspoon ginger
1/2 teaspoon salt
1 egg
1/3 cup powdered sugar

Instructions

Preheat oven to 425 degrees.
In a small saucepan, heat milk to a simmer with two bags chai tea. Let simmer 5-7 minutes.
1/2 cup milk, 2 bags chai tea
Melt butter and set aside.
10 tablespoons unsalted butter
In a mixing bowl, add flour, sugar, oatmeal, baking powder, cinnamon, cardamom, ginger, and salt. Stir to combine.
2 cups flour, 1 1/2 cups oats, 1/3 cup sugar, 1 tablespoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/2 teaspoon ginger, 1/2 teaspoon salt
Remove tea bags from milk and squeeze. Add 1/3 cup milk and egg to a small bowl and whisk until the egg incorporates fully, then pour the butter in and whisk again. Reserve the remaining milk.
1 egg
Pour the wet ingredients over the dry and stir with a spatula just until the mixture comes together. Turn it out on a jelly pan lined with a silpat. Form into a circle about a half inch tall and cut into eight triangles.
Arrange triangles in four rows of two. Place in 425 degree oven for 10-13 minutes, until they start to turn golden brown around the edges.
While scones bake, make the drizzle. In a small bowl, add powdered sugar. Add one tablespoon of the chai infused milk and stir with a fork. Set aside until scones finish baking, then stir again.
1/3 cup powdered sugar
Let cool 3-5 minutes, then top with drizzle. Serve immediately while still warm or let the drizzle harden then serve.
Cool remaining scones completely before placing into a tightly sealed container on your counter for the next day.

Equipment

Silpat

Bench Scraper Multi-tool

Jelly Roll Baking Sheet

Notes

Store them in a tightly sealed container after they’ve fully cooled so that you can enjoy them the next day, too. If you plan to eat them beyond that, wrap cooled scones tightly in a double layer of plastic and freeze them for up to a month.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.