Chai Scones

two glazed chai scones on small plate on frayed towel

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!


  • 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
  • 2/33/4 cup non-dairy milk (see notes)



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


  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.


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.


  • 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.


  • 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