• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Course Breakfast Scones Chai Scones
DF Dairy Free V Vegan VG Vegetarian NF Nut-Free

Chai Scones

Jump to Recipe Rate Recipe
Posted:11/28/22
Updated:11/28/22
chai scones pinterest graphic

These Chai Scones are tender and flaky, packed with warm spices and finished with a vanilla chai glaze. An incredibly delicious breakfast or afternoon treat – with plenty of glaze options to make it your own!

Lover of chai spice? Make sure to make Chai Spiced Pear Oatmeal, Chai Zucchini Pumpkin Muffins and Dirty Chai Energy Balls.

two glazed chai scones on small plate on frayed towel

Why You’ll Love This Recipe

  • The ultimate breakfast treat for the best time of year.
  • Super customizable thanks to a homemade chai blend and glaze variations!
  • Tender scones with flaky layers are easy to achieve with tips and tricks along the way!
  • A whole wheat and vegan friendly (egg-free!) recipe.

Recipe Ingredients

The ingredient list for this chai scone recipe is broken down into two parts – scones and glaze. Here’s what we need for each one:

Chai Scones

  • whole wheat white flour – go for softer whole wheat white flour for a tender crumb. To achieve the same consistency, you can also use half all purpose flour and half whole wheat flour.
  • granulated sugar – for all-around sweetness.
  • chai spice mix – make your own chai spice blend (recipe linked) or pick up a store-bought version. Look for it near the ground spices in the grocery store.
  • ground cardamom – for additional warmth and spice.
  • baking powder – to add lift and make these scones light and fluffy.
  • fine sea salt – to enhance all those buttery, chai flavors.
  • unsalted butter – make sure to use cold butter. I like to cut my butter into pieces first, then pop it in the fridge and keep it chilled while I gather together the rest of the ingredients.
  • vanilla extract – for sweet vanilla essence.
  • non-dairy milk – go for almond milk, coconut milk, or soy milk – or feel free to use regular dairy milk. The amount of milk your scone batter needs will vary based on temperature and moisture in the air. Start with 2/3 cup and work your way up from there. I often find you typically need a little more with the thickness of canned coconut milk, and a little less using something like soy milk.

Glaze

  • powdered sugar – for sweetness and to achieve that smooth glaze consistency.
  • chai spice mix – a dash of ground spices intensifies those warm spices.
  • vanilla coffee creamer – I like the pop of vanilla coffee creamer to really enhance the vanilla flavor, but you can use the same non-dairy or dairy milk you used in the scone dough.
  • vanilla extract – for even more vanilla essence.

Scroll below to the recipe card for the ingredient measurements and recipe instructions.

chai scone ingredients on board with text labels

How to Make Scones

Chai spiced scones are easy to whip together with the right tools. You can use a food processor foe ease but by hand works too! If making the dough by hand, a pastry cutter helps with the butter and it’s always nice to have a bench scraper nearby for easy clean-up. Here’s how to do it in a few easy steps:

Combine Dry Ingredients

In the bowl of food processor, add flour, sugar, chai spice, cardamom, baking powder and salt. Pulse a few times until combined.

TIP: If making the batter in a large mixing bowl, whisk the dry ingredients together by hand.

Cut in Butter

Using the S-blade of the food processor, pulse the pieces of butter with the dry ingredients until broken down into small bits about the size of peas. Or, cut in with a pastry cutter or fork.

TIP: If making by hand, you can also grate cold butter using the large side of a box grater.

Add Milk

With the motor running, add the vanilla extract, then slowly add the milk until a dough starts to come together.

Remove the S-blade and use a wooden spoon to continue mixing until combined. Or, transfer to a lightly floured work surface and continue to mix until combined. Be careful not to over-mix.

If mixture seems too wet, stir in a couple more tablespoons of flour.

  • dry ingredients in food processor bowl
  • cubed butter in flour mixture in food processor bowl
  • chai scone recipe dough in food processor bowl

Shape & Slice

Transfer the dough onto a parchment paper lined baking sheet, then shape into an 8″ circle (use flour on hands if dough is extra sticky).

Using a large sharp knife, make 8 triangle slices, gently pull apart and place evenly spaced on the baking sheet. Transfer baking sheet to the refrigerator for 20 minutes to ensure dough is cold prior to baking.

Note: If you find dough is too sticky to pull apart, simply bake in the pre-sliced circle for 15 minutes, then take out of the oven and fully slice to pull apart and space them out 2”. Then continue baking for 5 more minutes.

Bake

Bake scones at 400ºF for 12-15 minutes, until the tops of the scones have risen and the edges are golden brown.

Allow scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make Glaze

While the scones are cooling, make the glaze by combining confectioners sugar, chai spice, milk and vanilla extract in a small mixing bowl.

Spoon or drizzle glaze over the scones and let set. You can place a baking sheet or parchment paper under the wire rack to catch extra glaze.

Enjoy! Scones are best served fresh, but will stay fresh up to 3 days in airtight container.

  • chai scones circle of dough cut into triangles
  • unbaked chai scones triangle slices on baking sheet

Inspiring Glaze Options

Tender, flakey scones are just dying for a sweet glaze to finish them off. Rather than the traditional chai vanilla glaze, you can opt for something a little different. Some of my favorite glaze variations include:

  • Espresso Glaze: Add 1/2 teaspoon espresso powder along with the rest of the ingredients.
  • Maple Glaze: Swap out the coffee creamer for 1 tablespoon maple syrup and 1-2 tablespoons heavy cream.
  • Orange Glaze: Replace the coffee creamer with an equal amount of freshly squeezed orange juice (the orange really compliments the cardamom flavors!).
glazed chai scones on wire rack

Serving Suggestions

Nothing compliments chai scones more than a hot cup of tea or your favorite chai drink to wash it all down. I love to serve these as:

  • Breakfast: Say good morning and enjoy a fresh batch as your first meal of the day.
  • Holiday Treat: Enjoy as a sweet treat to your holidays like Thanksgiving and Christmas, right alongside chai tea lattes.
  • Great Britain Style: Take some inspiration from England and serve these with an array of toppings, like clotted cream, butter, jam and your favorite Bigelow tea.
two glazed chai scones on small plate next to tea mug

How to Store

Leftover chai scones will keep in an airtight container at room temperature for up to 3 days. I find they tend to dry out quickly if stored in the fridge.

Reheating Instructions: Pop one scone in the microwave for 20-30 seconds for a quick reheat, OR, toast in the oven or toaster oven set to 350 degrees F for 5-10 minutes, or until warmed through.

Make Ahead Tips – Freeze Scone Dough

Have some guests coming over for the holidays? Or just want to have a fresh batch of scones any time the craving strikes. Here’s how to make ahead and freeze for later:

  • Prepare the scone dough as instructed, then place the unbaked scone triangles on a parchment-lined cookie sheet small enough to fit in your freezer.
  • Freeze the dough for 1 hour, then transfer to a plastic freezer storage bag. Label, date and freeze for up to 3 months.
  • The morning of, bake the scones as instructed (no need to thaw!), adding 2-3 minutes to the baking time.

Frozen, baked scones will keep for up to 1 month. Thaw to room temperature or overnight in the fridge.

More Scone Recipes You’ll Love:

  • Carrot Cake Scones
  • Vegan Pumpkin Scones
  • Vegan Cranberry Orange Scones
  • Gingerbread Scones

If you make this Chai Scones recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

Print

Chai Scones

two glazed chai scones on small plate on frayed towel
Print Recipe
Pin Recipe

These Chai Scones are tender and flaky, packed with warm spices and finished with a vanilla glaze. An incredibly delicious breakfast or afternoon treat for the fall season – with plenty of glaze options to make it your own!

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups whole wheat white flour (or do half all-purpose flour, half whole wheat)
  • 1/3 cup granulated sugar
  • 1 tablespoons chai spice mix (DIY blend)
  • 1/4 teaspoon ground cardamom
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 1 1/2 teaspoons vanilla extract
  • 2/3 –3/4 cup non-dairy milk (see notes)

 

GLAZE

  • 1/2 cup powdered sugar
  • 1/2 teaspoon chai spice mix
  • 2 teaspoons vanilla coffee creamer (or milk)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Combine dry ingredients: In the bowl of food processor, add flour, sugar, chai spice, cardamom, baking powder and salt; pulse until combined. If using a bowl, simply whisk together dry ingredients.
  2. Cut in butter: Using the S-blade of the food processor, pulse the cubed butter with the dry ingredients until broken down into small chunks. 
  3. Add milk: With motor running, slowly add vanilla extract, then milk until dough starts to form. Then remove S-blade and use wooden spoon to continue mixing until combined. If mixture seems too wet, stir in a couple more tablespoons of flour.
  4. Shape & slice: Transfer dough onto prepared baking sheet; shape into an 8″ circle (use flour on hands to if dough is extra sticky). Using a large sharp knife, make 8 triangle slices into dough, gently pull apart and place evenly spaced on baking sheet. Transfer baking sheet to refrigerator for 20 minutes to ensure dough is cold prior to baking. Note: if you find dough is too sticky to pull apart, simply bake in the pre-sliced circle for 15 minutes, then take out of the oven and fully slice to pull apart and space them out 2”, continue baking for 5 more minutes.
  5. Bake at 400ºF for 12-15 minutes, until scones have risen and edges are lightly golden.
  6. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
  7. Glaze: While the scones cool, make the glaze by combining confectioners sugar, chai spice, milk and vanilla extract. You can place a baking sheet or parchment paper under wire rack to catch extra glaze. Spoon or drizzle glaze over the scones and let set.
  8. Enjoy! Scones are best served fresh, but will stay fresh up to 3 days in airtight container.

Notes

MILK – The amount of milk will vary based on time of year and moisture in the flour. Start with 2/3 cup, then add more milk if needed, 1 Tablespoon at a time.

BUTTER – Feel free to use your favorite plant-based butter to keep these scones vegan friendly.

GLAZE OPTIONS:

  • Espresso Glaze: Add 1/2 teaspoon espresso powder along with the rest of the ingredients.
  • Maple Glaze: Swap out the coffee creamer for 1 tablespoon maple syrup and 1-2 tablespoons heavy cream.
  • Orange Glaze: Replace the coffee creamer with an equal amount of freshly squeezed orange juice (the orange really compliments the cardamom flavors!).

STORAGE – Scones will keep in an airtight container at room temperature for up to 3 days.

FREEZE SCONE DOUGH:

  • Prepare the scone dough as instructed, then place the unbaked scone triangles on a parchment-lined cookie sheet small enough to fit in your freezer.
  • Freeze the dough for 1 hour, then transfer to a plastic freezer storage bag. Label, date and freeze for up to 3 months.
  • The morning of, bake the scones as instructed (no need to thaw!), adding 2-3 minutes to the baking time.

Frozen, baked scones will keep for up to 1 month. Thaw to room temperature or overnight in the fridge.

REHEAT – Pop one scone in the microwave for 20-30 seconds for a quick reheat, OR, toast in the oven or toaster oven set to 350 degrees F for 5-10 minutes, or until warmed through.

Keywords: chai scones, chai spiced scones, chai scone recipe

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

hand lifting slice of pumpkin french toast bake out of casserole dish
Previous Post
Pumpkin French Toast Casserole
gingerbread latte mugs next to towel, with milk and jar of gingerbread cookies in background
Next Post
Homemade Gingerbread Latte

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. ara gratia artis says

    1/4/2023 at 1:02 pm

    Put scones on parchment paper. I added an egg & unsweetened coconut flakes.

    Reply

Primary Sidebar

More...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!