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Mini Chai Scones

These mini chai scones are a bit sweet, a bit spicy, and a whole lot tasty! Cut back on carbs, while still getting your baked-goods fix.

Mini Chai Scones - Satori Design for Living

Although we’ve cut down on eating bread, muffins, cookies and those types of carbs around here, occasionally it’s nice to have some sort of baked good paired with a Sunday afternoon coffee or tea. Are you with me?

I think it’s something that reminds me of my mom. She was always baking on the weekends growing up.

To this day, her deep freeze is filled with containers of squares and cookies for busy times at the farm, or just in case people stop by (that’s just part of living in the country). My husband and son call her freezer “Mr. Dressup’s Tickle Trunk” because you never quite know what you’ll find when you open it. Our deep freeze, a big disappointment, so I’m told.

But, I do break down once in a while and make some goodies. Just to string them along, you know?

Homemade Mini Chai Scones Served on Vintage Cake Stand and Transferware Plate

These mini-sized chai tea scones are a good compromise if you’re wanting to cut back on carbs, but still need your fix (and have a family to please). The best part is, they’re made with ingredients you probably already have on hand. So, go ahead, whip them up in a moment’s notice. A bit sweet, a bit spicy, and a whole lot tasty!

How to Make Mini Chai Tea Scones

Ingredients

  • milk
  • chai tea 
  • all-purpose flour
  • whole wheat flour
  • sugar
  • cinnamon
  • ground cloves
  • baking powder
  • salt
  • butter
  • egg
  • pure vanilla extract
  • confectioner’s sugar

See recipe card at bottom of post for measurements and details.

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a small saucepan, bring milk to a simmer over medium heat (bubbles will just start to form around the edges) and remove from the heat. Add the tea bags and steep for 5-6 minutes. Remove the tea bags (squeezing excess liquid out). *Measure out 2 TB. of the chai milk and set aside for the glaze. Place the chai milk for the scone mixture in the refrigerator to cool while preparing the other ingredients.
  3. In a food processor (or large bowl), mix together dry ingredients (flours, sugar, cinnamon, cloves, baking powder and salt), pulsing a few times until combined. Add the butter and pulse until mixture resembles coarse crumbs (don’t over mix). Whisk egg and vanilla together in a small bowl, then add to the food processor. Pulse until moist clumps form. Add the chai milk, and pulse until the dough just comes together.
  4. Transfer dough to parchment lined baking pan. Using floured hands, carefully shape into an 8 inch square (dough will be sticky). Dip a large knife into flour and score the square into three even rows and three even columns, forming 9 squares in total. Score each square in half diagonally to form two triangles, making a total of 18 triangles (see photos below).
  5. Bake until the edges are golden brown (about 25 minutes). Allow to cool for 2 minutes and cut along the lines to create 18 scones. Transfer to a wire cooling rack.

How to Shape Mini Scones

How to Shape Mini Scones - How to Cut Mini Scones

How to Glaze Scones

For the glaze, whisk together confectioner’s sugar and reserved chai milk. Allow the scones to completely cool before drizzling the glaze back and forth using a spoon.

How to Glaze Scones - Chai Spiced Scones Recipe

These chai scones are best eaten the day they are made, but can be frozen too. We like to eat ours warmed in the microwave or oven just a bit.

For guests, I like to serve them on my tiered cake stand. It feels a bit like Downton Abbey (if you know what I mean). Of course, they’re perfect for an afternoon tea party too.

If you’re looking for more recipes, try these cranberry spice scones.

Mini Chai Scones

Mini Chai Scones on Silver Tiered Stand
These mini chai scones are the perfect small treat to go along with your afternoon tea or coffee. A bit sweet, a bit spicy and whole lot tasty!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 18

Ingredients

  • 1 cup milk
  • 4 chai tea bags
  • 1 ½ cups all purpose flour
  • 1 ¼ cups whole wheat flour
  • ¾ cup sugar
  • ¼ teaspoon cinnamon
  • pinch ground cloves
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ cup + 2 TB. unsalted butter, chilled and cut into small pieces
  • 1 egg
  • 1 teaspoon pure vanilla extract

For the Glaze:

  • ¾ cup confectioner’s sugar
  • 2 tablespoons reserved chai milk *see below

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • In a small saucepan, bring milk to a simmer over medium heat (bubbles will just start to form around the edges) and remove from the heat. Add the tea bags and steep for 5-6 minutes. Remove the tea bags (squeezing excess liquid out). *Measure out 2 TB. of the chai milk and set aside for the glaze. Place the chai milk for the scone mixture in the refrigerator to cool while preparing the other ingredients.
  • In a food processor (or large bowl), mix together the dry ingredients (flours, sugar, cinnamon, cloves, baking powder and salt), pulsing a few times until combined. Add the butter and pulse until mixture resembles coarse crumbs (don't over mix). Whisk egg and vanilla together in a small bowl, then add to the food processor. Pulse until moist clumps form. Add the chai milk, and pulse until the dough just comes together.
  • Transfer dough to parchment lined baking pan. Using floured hands, carefully shape into an 8 inch square (dough will be sticky). Dip a large knife into flour and score the square into three even rows and three even columns, forming 9 squares in total. Score each square in half diagonally to form two triangles, making a total of 18 triangles.
  • Bake until the edges are golden brown (about 25 minutes). Allow to cool for 2 minutes and cut along the lines to create 18 scones. Transfer to a wire cooling rack.
  • For the glaze, whisk together the confectioner's sugar and reserved chai milk. Allow the scones to completely cool before drizzling the glaze back and forth using a spoon.

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 Enjoy your weekend!

Shauna at Satori Design for Living Blog - Home Decor, DIY, Vintage Finds, Recipes

8 Comments

  1. I am with you! Sometimes the day just calls for a delicious carb! And I love that your Mom’s freezer is a tickle trunk of goodies! :)

  2. Love that the flavouring is chai!
    I like to bake but don’t love it. Measuring is my greatest enemy.
    It is this way with sewing too. Love it but laying patterns, marking and cutting. Yuck!

    This recipes seems worth measuring ;)

    And is it really only 8 weeks until Christmas.

    1. You just don’t like boundaries and rules, right? I tend to like going it freestyle in the kitchen too! Not to freak you out, but it’s less than 8 weeks to Christmas.

  3. Funny I just made some chai-spiced oatmeal the other day. We are on the same wavelength :-). This sounds really really amazing. I LOVE scones. Can’t wait to try!

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