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.