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Chai Spice Scones


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  • 2 cups unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 4 teaspoons baking powder
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 6 tablespoons (3/4 stick) unsalted butter
  • 3/4 to 1 cup heavy cream
  • 1 egg
  • 3 teaspoons vanilla extract, divided
  • 1/4 cup powdered sugar
  • 1 teaspoon water


Servings 10
Adapted from


Step 1

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix flour, sugar, baking powder, ginger, cinnamon, salt, cloves and cardamom. Cut butter into 1-inch pieces and use a pastry blender to cut into flour mixture until butter pieces are the size of small peas.

In a small bowl, beat 3/4 cup cream, egg and 1 teaspoon vanilla extract. Pour over flour-butter mixture and use a fork to combine. Add additional cream, if needed, to make the mixture hold together.

Divide the dough into 10 equal pieces, form into 3-inch rounds and place on prepared baking sheet. Bake 15 to 20 minutes or until lightly browned. Remove to a rack to cool.

In a small bowl, stir together powdered sugar, remaining 2 teaspoons vanilla extract and water. Using a pastry brush, lightly glaze the top of each scone.


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