Chai infused scones. Okay, so I needed to separate all of these scone recipes...I have too many, but also there are never too many scones. The base for all of these is by far my favorite. I really have become a scone snob and I hope these live up to the hype for you too.
More scone recipes linked below!
Favorite tool for making scones is a cheese grater for the butter, here is a good one with the large whole size for cutting up the butter as needed!
Makes 8 scones
Table of Contents
Ingredients for infused Butter
- 8 tablespoon unsalted butter cut into small cubes
- 8 teaspoon loose chai tea
Ingredients for Chai Infused Scones
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup sugar
- 6 tablespoon infused butter, cold
- 2 teaspoon loose chai tea
- ½ cup + 2 tablespoon heavy cream (more for brushing)
- 1 egg
- ¼ cup cinnamon sugar
How to make Chai Infused Butter
- Place butter in a pan on the stove over medium-low heat. Don't let the butter brown, but liquefy.
- Add tea leaves and let steep for 5 minutes on low heat.
- Remove from heat and let sit for another 5 minutes.
- Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the tea leaves to get as much butter as possible. You want 6 tablespoon in the end.
- Let butter return to room temp and solidify. Place in the refrigerator until hardened again.
How to make Chai Infused Scones
- Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
- In large bowl mix flour, baking powder, salt and sugar.
- Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Add in loose chai tea leaves. Mix.
- Pour in the heavy cream and egg, mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1" thick.
- Cut your dough into triangles as you would a pizza with a pizza cutter (or use cookie cutter to make shapes). Brush the scones with a little heavy cream. Sprinkle with cinnamon sugar.
- Place scones on prepared sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
- Remove scones and let cool.
- Enjoy!
Other Scone Recipes to Try
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Ingredients
Infused butter
- 8 tablespoon unsalted butter cut into small cubes
- 8 teaspoon chai tea leaves
Scone
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup sugar
- 6 tablespoon infused butter cold
- 2 teaspoon loose chai tea
- ½ cup heavy cream + 2 Tbsp, more for brushing
- 1 egg
- ¼ cup cinnamon sugar
Instructions
Infused butter
- Place butter in a pan on the stove over medium-low heat. Don't let the butter brown, but liquefy.
- Add tea leaves and let steep for 5 minutes on low heat.
- Remove from heat and let sit for another 5 minutes.
- Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the tea leaves to get as much butter as possible. You want 6 tablespoon in the end.
- Let butter return to room temp and solidify. Place in the refrigerator until hardened again.
Scone
- Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
- In large bowl mix flour, baking powder, salt and sugar.
- Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Add in loose chai tea leaves. Mix.
- Pour in the heavy cream and egg, mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1" thick.
- Cut your dough into triangles as you would a pizza with a pizza cutter (or use cookie cutter to make shapes). Brush the scones with a little heavy cream. Sprinkle with cinnamon sugar.
- Place scones on prepared sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
- Remove scones and let cool.
- Enjoy!
Notes
- Butter: Should be super cold. You can cut this up with a knife or the easiest way is to use a cheese grater.
- Flavors: if these aren't your flavor choices, check out other scone recipes on my site by typing in "scone" in the search bar.
- American scones: these are American, not English scones, so more crumbly than biscuity.
- Shapes: You can slice these with a pizza cutter into triangles or a cookie cutter for circles or other shapes, just be careful of the bake time.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe?Mention @amanda.wilens
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