I realise this post is probably coming in a little late for you to get the vanilla chai you need for these scones, but if you aren’t able to make these for Easter brunch tomorrow, promise me you’ll make them in the near future! These vanilla chai scones are topped with a vanilla chai glaze and let me tell you, these are brunch GOALS.
I’m literally eating one as I type this. I can’t help myself.
Vanilla Chai
To get the perfect chai taste to these scones, I’m using Pinky Up’s loose leaf vanilla chai. It’s sold out at the moment, but you should put yourself on the notification list for when it’s back in stock. It tastes good both in baking and as a steaming cup of tea. I used their Earl Grey macaron tea in my earl grey macarons and fell in love.
Peak chai flavour is achieved two ways. I infused the milk for the scone dough with some of the tea. A cup of milk, a tablespoon of the tea, heated up until just before boiling. Then I let it steep until the milk had cooled, strained off the tea, and threw the chai milk in the fridge. Cold ingredients are key for good scones.
There’s also vanilla chai in the glaze. For this, I made a small cup of vanilla chai, then took a couple of tablespoons and mixed it with water and a little heavy cream. You guys, this glaze is good. You’ll find me making tea glazes forever.
Not only do these scones taste good, but the smell good too. Your kitchen will be filled with traditional chai flavours like cinnamon, cloves, ginger and cardamom. It’s like comfort in a scone. When the tea is back in stock, put these scones on your must-bake list, you’ll love them!
Vanilla Chai Scones
Ingredients
- Scones:
- 3 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. baking powder
- 12 tbsp. cold butter, cut into cubes
- 1 egg
- 1 tsp. vanilla extract
- 1 cup milk
- 1 tbsp. vanilla chai
- Glaze:
- 2 tbsp. brewed vanilla chai
- 1 1/4 cups powdered sugar
- 1 tbsp. heavy cream
Directions
- Step 1 Preheat oven to 400°F.
- Step 2 Place your milk and vanilla chai in a small saucepan. Heat until just before it starts boiling, then remove from heat and allow to cool. Strain the milk into a cup and place in the fridge until cold.
- Step 3 Mix flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Step 4 Cut in the butter until the butter is in pea-size pieces.
- Step 5 Whisk together your egg, vanilla extract, and chai milk. Add to the flour mixture and stir to create a dough.
- Step 6 Turn out onto a floured countertop and knead for about 30 seconds. Pat dough into a circle and cut into 12 triangles. Bake for 15 minutes.
- Step 7 While scones are cooling, make the glaze by brewing a cup of vanilla chai. Pour 2 tbsp. of the tea into a bowl and combine with the powdered sugar and heavy cream to make a glaze.
- Step 8 Once cool, drizzle the vanilla chai glaze over the top of each scone.
