Combine your love for chai lattes and coffee with these incredible Dirty Chai Scones with Espresso Glaze! These scones are infused with all the warming flavors of chai – cinnamon, ginger, cardamom, cloves, and nutmeg – plus a hint of espresso powder, making them a true “dirty chai” experience. Topped with a smooth espresso glaze, they are absolutely perfect for breakfast, brunch, or an afternoon treat alongside your favorite cup of coffee. I love baking scones on a weekend morning like this lovely Saturday, May 3rd, and this Dirty Chai Scones recipe is a guaranteed winner!
Why You’ll Love These Dirty Chai Scones
- Unique Dirty Chai Flavor: Perfectly captures the blend of chai spices and espresso in a tender scone.
- Tender & Flaky: Uses cold grated butter and buttermilk for a wonderfully tender and slightly flaky texture.
- Warming Spices: Filled with cozy cinnamon, ginger, cardamom, cloves, and nutmeg.
- Delicious Espresso Glaze: Adds an extra coffee kick and sweetness.
- Perfect Coffee Pairing: The ultimate baked good to enjoy with your morning or afternoon coffee.
Ingredients for Dirty Chai Scones
Here’s what you’ll need to bake these amazing spiced scones. The full list with measurements is in the recipe card below.
Scones
- All-purpose flour (Dry Ingredient)
- Baking powder (Leavening Agent)
- Salt (Seasoning)
- Cinnamon (Spice)
- Cardamom (Spice)
- Ground ginger (Spice)
- Ground cloves (Spice)
- Ground nutmeg (Spice)
- Espresso powder (Flavoring)
- Granulated sugar (Sweetener)
- Light brown sugar (Sweetener)
- Cold unsalted butter, grated (Fat)
- Buttermilk (cold) (Dairy) (See Tips for substitute)
- Vanilla extract (Flavoring)
- Large egg, beaten (Binder/Wash)
- Coarse sugar (turbinado recommended) for sprinkling (optional) (Sweetener)
Espresso Glaze
- Brewed espresso (or strong coffee), cooled (Liquid/Flavoring)
- Vanilla extract (Flavoring)
- Milk (Dairy)
- Powdered sugar (Sweetener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the specific spice blend in these Dirty Chai Scones, but feel free to adapt:
- Add Chocolate: Fold in ½ cup of mini chocolate chips (white or semi-sweet) into the dough.
- Nutty Addition: Mix in ½ cup of chopped pecans or walnuts.
- Orange Zest: Add the zest of half an orange to the dry ingredients for a citrusy note.
- Different Glaze: Use a simple vanilla glaze or a maple glaze instead of the espresso glaze.
- DIY Chai Spice: If you don’t have all the individual spices, use about 3 teaspoons of a pre-made chai spice blend instead of the cinnamon, cardamom, ginger, cloves, and nutmeg.
How to Make Dirty Chai Scones
Let me show you how to make these wonderful Dirty Chai Scones:
Prep Oven and Dry Ingredients
- First, I preheat my oven to 400°F (200°C). I line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
- In a medium bowl, I whisk together the all-purpose flour, baking powder, salt, cinnamon, cardamom, ground ginger, ground cloves, ground nutmeg, espresso powder, granulated sugar, and brown sugar until well combined.
Make the Scone Dough
- Next, I add the cold, grated unsalted butter to the dry ingredients. I toss it lightly with my fingers or a fork until the butter pieces are coated in flour. Grating frozen or very cold butter is my favorite trick for flaky scones!
- In a separate small bowl or liquid measuring cup, I whisk together the cold buttermilk, vanilla extract, and the beaten egg.
- I pour the wet buttermilk mixture into the dry ingredients/butter mixture. I stir with a fork or rubber spatula just until a shaggy dough forms. Be very careful not to overmix! The mixture might seem dry, but I use my hands briefly to bring everything together.
Shape and Bake Scones
- I lightly sprinkle flour on a clean work surface and turn the dough out onto it.
- Gently, I pat the dough into a circle that’s about 1 inch thick.
- Using a sharp knife or bench scraper, I cut the circle into 8 equal wedges, like cutting a pizza.
- I arrange the scone wedges on the prepared baking sheet, placing them about 1 ½ to 2 inches apart.
- Using a pastry brush, I lightly brush the tops of the scones with a little extra buttermilk (or milk/cream).
- Optional: For a sparkly, crunchy top, I sprinkle the brushed scones generously with coarse sugar (like turbinado or sanding sugar).
- I bake for 20-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Make Glaze and Finish
- I let the baked Dirty Chai Scones cool on the baking sheet for about 5 minutes.
- Then, I carefully transfer them to a wire rack to cool further while I make the glaze.
- To make the glaze: In a medium bowl, I combine the cooled brewed espresso, vanilla extract, milk (starting with 1 tablespoon), and powdered sugar. I whisk until completely smooth. If the glaze seems too thick, I add more milk, ½ teaspoon at a time, until it reaches a nice drizzling consistency.
- Once the scones are mostly cool (or completely cool, your preference!), I drizzle the espresso glaze generously over the tops.
- Serve!
Tips and Tricks for the BEST Scones
Here are my secrets for making perfect, tender Dirty Chai Scones:
- Use COLD Butter: Very cold, grated butter is key! It creates steam pockets during baking, resulting in flaky layers. Keep it frozen until you’re ready to grate it.
- COLD Buttermilk & Egg: Cold liquid ingredients also help keep the butter solid.
- Don’t Overmix!: Mix the dough just until it comes together. Overmixing develops gluten and makes scones tough instead of tender. A slightly shaggy dough is good!
- Don’t Twist the Cutter (if using round): When cutting wedges with a knife, cut straight down. If using a round cutter for variations, press straight down without twisting to allow for a better rise.
- Brush Tops: Brushing with buttermilk or cream helps the tops brown nicely.
How to Serve
These Dirty Chai Scones are fantastic served warm or at room temperature! Enjoy them:
- For Breakfast or Brunch: A perfect accompaniment to coffee or tea.
- As an Afternoon Snack: A delightful treat to satisfy cravings.
- With Butter or Jam: Delicious served plain or with a smear of butter or your favorite jam.
- For Gatherings: A lovely addition to a tea party or brunch buffet.
Best enjoyed the day they are baked!
Make Ahead and Storage
- Make Ahead Dough: You can prepare the scone dough, cut it into wedges, place them on the baking sheet, cover tightly, and refrigerate overnight. Bake straight from the fridge in the morning (may need an extra minute or two).
- Make Ahead Baked (Ungalzed): Bake the scones completely and let cool. Store unglazed scones in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
- Storage: Store glazed scones loosely covered at room temperature for 1-2 days (glaze may soften).
- Reheating/Refreshing: Briefly warm scones in a low oven or toaster oven to refresh them.
FAQs about Dirty Chai Scones
- What does “Dirty Chai” mean?
- A “Dirty Chai” is a popular coffeehouse drink that consists of a chai latte (spiced black tea with steamed milk) with a shot of espresso added. These scones capture that flavor combination with chai spices and espresso powder.
- What if I don’t have buttermilk?
- You can make a quick substitute! Add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes; it will slightly curdle and thicken, ready to use as buttermilk in the recipe.
- Can I make these gluten-free?
- Yes, substitute a quality 1-to-1 gluten-free baking blend (that includes xanthan gum) for the all-purpose flour. Ensure your baking powder is also certified gluten-free.
Enjoy these warm, spicy, coffee-kissed Easy Dirty Chai Scones with Espresso Glaze! They are a truly delightful bake.
Print
Dirty Chai Scones with Espresso Glaze
- Prep Time: 20 minutes
- Cook Time: 20minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Breakfast, Brunch, Baking, Scones, Snack
- Cuisine: American, British-Inspired
Description
These dirty chai scones are filled with all of the warm flavors of cinnamon, ginger, cardamom, cloves, and nutmeg, plus a hint of espresso! They’re tender, slightly crumbly, and topped with a simple espresso glaze.
Ingredients
Scale
For the Chai Scones:
- 3 cups (375g) all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon instant espresso powder
- 1/4 cup (50g) granulated sugar
- 2 tablespoons packed light brown sugar
- 1 1/2 sticks (12 tablespoons / 170g) cold unsalted butter, grated
- 1 cup (240ml) cold buttermilk, plus extra for brushing
- 2 teaspoons vanilla extract
- 1 large egg, beaten
Optional Topping:
- Coarse sugar (like Turbinado or Demerara), for sprinkling
For the Espresso Glaze:
- 1 1/2 cups (180g) powdered sugar (confectioners’ sugar), sifted
- 2 tablespoons brewed espresso (or strong coffee), cooled
- 1 tablespoon milk (plus more if needed)
- 1/2 teaspoon vanilla extract
Instructions
1. Make the Scone Dough:
- Preheat and Prep: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, cardamom, ginger, cloves, nutmeg, espresso powder, granulated sugar, and brown sugar until well combined.
- Add Butter: Add the grated cold butter to the dry ingredients. Toss lightly with your fingers or a fork until the butter is coated. (Using grated cold butter helps create tender scones).
- Combine Wet Ingredients: In a separate medium bowl, whisk together the cold buttermilk, vanilla extract, and beaten egg.
- Combine Wet and Dry: Pour the buttermilk mixture into the dry ingredients. Stir with a rubber spatula or wooden spoon until just combined into a shaggy dough. Do not overmix; the mixture should still have clumps of butter visible. You may need to use your hands briefly at the end to bring it together.
2. Shape and Cut Scones:
- Form Dough: Sprinkle a clean work surface lightly with flour. Turn the dough out onto the surface. Gently bring the dough together and pat it into a circle about 1 inch thick.
- Cut Wedges: Cut the circle into 8 equal wedges, like cutting a pizza.
3. Bake Scones:
- Arrange on Sheet: Arrange the scone wedges 1 ½ – 2 inches apart on the prepared baking sheet.
- Brush and Sprinkle: Brush the tops of the scones lightly with extra buttermilk. Sprinkle generously with coarse sugar, if desired.
- Bake: Bake for 20-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with moist crumbs attached.
- Cool: Let the scones cool on the baking sheet for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely.
4. Make the Espresso Glaze:
- While the scones are cooling, prepare the glaze. In a medium bowl, combine the sifted powdered sugar, cooled brewed espresso, 1 tablespoon of milk, and vanilla extract. Whisk until smooth.
- Adjust Consistency: If the glaze is too thick, add more milk, 1 teaspoon at a time, until it reaches a drizzling consistency. If too thin, add a bit more powdered sugar.
5. Glaze and Serve:
- Once the scones are completely cool, drizzle the espresso glaze over the tops.
- Let the glaze set slightly before serving.
Notes
- Cold Butter: Keeping the butter cold (and grating it) is key to tender, flaky scones. Work quickly and avoid overmixing.
- Buttermilk: Cold buttermilk contributes to the texture. If you don’t have buttermilk, make a substitute: Add 1 tablespoon white vinegar or lemon juice to 1 cup regular milk and let sit for 5 minutes.
- Do Not Overmix: Mix the dough minimally once the wet ingredients are added. Overmixing develops gluten and makes scones tough.
- Cooling: Ensure scones are completely cool before glazing, otherwise the glaze will melt and run off.
- Storage: Store glazed scones loosely covered at room temperature for up to 2 days.