Dirty Chai Latte Scones

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.

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.

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!

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