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–+ servings

Dirty Chai Latte Scones

4.67 from 3 votes
Light, tender, and flaky espresso chai scones with an espresso chai glaze.
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Prep Time25 minutes
Cook Time20 minutes
Chilling Time 30 minutes
Total Time1 hour 15 minutes
Servings8 scones
Calories326 kcal

Ingredients 

Espresso Chai

  • 60 g freshly brewed espresso (2 oz.)
  • 1 chai tea bag

Dirty Chai Latte Scones

  • 1 egg
  • 60 g sour cream (¼ c.)
  • 30 g espresso chai
  • 1 tsp. vanilla extract
  • 240 g all purpose flour (2 c.)
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 35 g light brown sugar (3 tbsp.)
  • 113 g unsalted butter cold, cubed (½ c.)

Dirty Chai Latte Glaze

  • 150 g powdered sugar (1 ¼ c.)
  • 1-2 tbsp. espresso chai

Instructions 

Espresso Chai

  • Add the chai tea bag to a small cup, then brew or pour the hot espresso directly over it. Let the mixture steep for 5 minutes, then discard the tea bag.

Dirty Chai Latte Scones

  • In a small bowl, whisk together the egg, sour cream, 30g (2 tbsp.) of the espresso chai mixture and vanilla until well combined. Set the mixture in the fridge.
  • In a medium-sized mixing bowl, add the flour, baking powder, salt, and sugar. Cube up your cold butter stick and add it into the dry ingredients.
  • Using a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are quite small.
  • Make a well in the center of the ingredients, then pour in the wet ingredients mixture. Lightly mix the ingredients together in the bowl until you have a shaggy dough.
  • Use your hands to lightly knead the scone dough together until it comes together.
  • Form the dough into a circle that is 6" in diameter. Cover the dough and let it rest in the freezer for at least 30 minutes, up to overnight.
  • Preheat the oven to 425°F / 220°C. Line a cookie sheet with parchment paper or a silicone baking mat.
  • Slice the scones into 8 equally sized triangles. Evenly space them apart on the lined baking sheet.
  • If desired, you can brush a little bit of heavy cream on top of the scones to encourage the tops to brown. Bake for 15-20 minutes, or until the scones start to turn golden brown on top.

Espresso Chai Glaze

  • Add the powdered sugar into a small mixing bowl. Add in the remaining espresso chai one tablespoon at a time, until you get your desired glaze consistency.
  • Once the scones have cooled to room temperature, top them with the glaze. Serve and enjoy!

Notes

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Nutrition

Serving: 1sconeCalories: 326kcalCarbohydrates: 47gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 55mgSodium: 330mgPotassium: 69mgFiber: 1gSugar: 23gVitamin A: 430IUVitamin C: 0.1mgCalcium: 131mgIron: 2mg