Vanilla Chai Scones

These Vanilla Chai Scones are lightly spiced with cinnamon, ginger, cloves, and cardamom, and finished with a luxurious vanilla-chai glaze. Soft inside with a lightly crisp edge, they make an elegant addition to any brunch or tea spread.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Scones

2 cups all-purpose flour

⅓ cup granulated sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon ground cardamom

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces

1 large egg, slightly beaten

½ cup heavy whipping cream

1 tablespoon vanilla extract

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Vanilla chai scones

1 cup heavy whipping cream

3 vanilla-chai tea bags

1 cup powdered sugar

Directions

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.
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.
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.
Bake for 15 minutes or just until scones begin to brown on bottom edges. Transfer scones to a wire rack to cool.
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.