These mini chai scones are the perfect small treat to go along with your afternoon tea or coffee!
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, 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.