Chai Tea Scones

Not your ordinary scones. The chai flavours give them a tasty kick and the orange juice and zest give them their unique colour. Bake some up today and enjoy with your cup of tea.

chai tea scones 300x204 Chai Tea Scones 


Makes 12. I used my Vanilla Chai Tea and doubled the sugar as we like a sweeter scone. Also, after brushing with the egg, I sprinkled coarse raw sugar on top for an added crunch.


1 3/4 cups all-purpose flour, plus more if needed

2 tsp baking powder

1/2 tsp salt

1 Tbsp sugar (I used 2 Tbsp)

1 Tbsp chopped chai tea leaves

1/2 tsp ground cinnamon

1/2 tsp ground caramom

4 Tbsp (1/2 stick) unsalted butter, chilled

1/4 cup plus 1 Tbsp milk

1/2 cup orange juice concentrate, thawed

2 tsp finely grated orange zest

1 egg for brushing

Whisk together the flour, baking powder, salt, sugar, tea leaves, cinnamon, and cardamom in a large bowl. Cut the cold butter with a fork or pastry blender until the mixture resembles coarse  crumbs. Make a well in the centre of the mixture, pour in the milk and mix together with a rubber spatula until the dough forms a sticky ball. Mix the orange juice concentrate and zest together and work into the dough. (Add 1-2 Tbsp of flour if the dough is too sticky to work with.) On a lightly floured surface, pat the dough into a 1 inch thick circle, then wrap in plastic and refrigerate for at least an hour or up to 1 day.

Heat oven to 400 F (~205 C). Remove dough from the fridge. Using a serrated knife, cut the dough into 12 wedges. Separate them and place evenly on a lightly floured baking sheet. Lightly beat the egg in a small dish and brush over the wedges. (I sprinkled coarse raw sugar on top also). Bake ~14 minutes until the scones are golden on top and or a toothpick inserted into the centre comes out clean.

(Recipe adapted from the book Tea for You by Tracy Stern.)