Chai Infused Scones

chai infused scones overhead

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

Ingredients for infused butter:

  • 8 Tbsp unsalted butter cut into small cubes
  • 8 tsp loose chai tea

Ingredients for Chai Infused Scones:

  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp sea salt
  • ½ cup sugar
  • 6 Tbsp infused butter, cold
  • 2 tsp loose chai tea
  • ½ cup + 2 Tbsp heavy cream (more for brushing)
  • 1 egg
  • 1/4 cup cinnamon sugar

How to make Chai Infused Butter:

  1. Place butter in a pan on the stove over medium-low heat. Don’t let the butter brown, but liquefy.
  2. Add tea leaves and let steep for 5 minutes on low heat.
  3. Remove from heat and let sit for another 5 minutes.
  4. 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 Tbsp in the end.
  5. Let butter return to room temp and solidify. Place in the refrigerator until hardened again.

How to make Chai Infused Scones:

  1. Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
  2. In large bowl mix flour, baking powder, salt and sugar.
  3. 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.
  4. 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.
  5. 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.
  6. Place scones on prepared sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
  7. Remove scones and let cool.
  8. Enjoy!

Other Scone Recipes to Try:

chai infused scones in a cast iron pan close up
chai infused scones with chai spice on top
chai infused scones in pan
chai infused scones
chai infused scones overhead

Chai Infused Scones

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Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 scones
Author: Amanda Wilens

Ingredients

Infused butter
  • 8 Tbsp unsalted butter cut into small cubes
  • 8 tsp chai tea leaves
Scone
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp sea salt
  • ½ cup sugar
  • 6 Tbsp infused butter cold
  • 2 tsp loose chai tea
  • ½ cup heavy cream + 2 Tbsp, more for brushing
  • 1 egg
  • 1/4 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 Tbsp 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.

Nutrition

Calories: 348kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 320mg | Potassium: 52mg | Fiber: 1g | Sugar: 19g | Vitamin A: 603IU | Calcium: 109mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes