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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.