Home » Recipe Index » Breakfast
Published on by Jamie Silva
Soft, tender, flaky scone recipe made with mini chocolate chips and homemade chai spice with a drizzle of espresso glaze.
To be honest, I’ve never been a fan of scones. It wasn’t something I had growing up. As a matter of fact, I didn’t try one for the first time until a few years ago. They were so flaky and buttery. Delicious!
This chai chocolate chip scone recipe just screams Fall flavor. While everyone is going pumpkin crazy, I’m over here enjoying all the chai and cardamom. Those two are some of my favorite flavors for Fall.
The mix of chai with the mini chocolate chips and those buttery flaky layers. SO GOOD.
Ingredients You’ll Need
- All-purpose flour, granulated sugar, salt, baking powder. These are the dry ingredients for the recipe.
- Cinnamon, ginger, cardamom, cloves, nutmeg.Homemade chai spice!
- Frozen, chopped unsalted butter, cold buttermilk, and egg. Make sure all the wet ingredients are as cold as possible as this prevents the scones from spreading. Don’t use regular milk.
- Vanilla extract.
- Mini chocolate chips.
- Strong brewed espresso + powdered sugar.The ingredients for the espresso glaze/icing.
How To Make This Chai Chocolate Chip Scone Recipe
- Mix dry ingredients with cold butter. In a bowl, whisk together the flour, sugar, salt, baking powder, and spices. Using your fingers, combine the cold chopped butter into the flour mixture until it looks crumbly. Place the bowl in the fridge while you mix together the wet ingredients. It needs to stay cold.
- Mix dry ingredients with wet ingredients. In another bowl, mix together the buttermilk, egg, and vanilla until well combined. Remove the dry ingredients from the fridge. Combine both the wet and dry ingredients together into one bowl. Add the chocolate chips and mix everything together. Careful not to overmix or you may end up with dense scones. The dough should be moist and sticky. If the dough is too dry, add a tablespoon of heavy cream. If the dough appears too sticky, add a tablespoon of flour.
- Make the scones. On a lightly floured work surface, dump out the dough out and form it into an 8-inch circle. Cut the circle into 8 triangles. Transfer them to a baking sheet pan lined with parchment paper. Brush scones with buttermilk then transfer the baking sheet to the fridge for 15 minutes.
- Bake the scones. Preheat your oven to 400ºF. Place the baking sheet in the oven to bake for 15-18 minutes, or until golden brown.
- Make the espresso glaze. In a bowl, mix together brewed espresso with the powdered sugar until it looks like drippy icing. Set aside.
- Serve the scones! Remove the scones from the oven and allow them to cool. Drizzle the scones with espresso glaze. Enjoy!
Can you make this scone recipe ahead of time?
You can make these chocolate chip scones up to one day ahead. Once you cut them into triangles and place them on the baking sheet, you can cover the baking sheet with foil and refrigerate them until the following day. The next day, you can bake them as listed in the recipe.
You may also like:
- The BEST Chewy Chocolate Chip Cookies
- How To Make Cuban Coffee (Café Cubano)
- Espresso Dark Chocolate Pecan Pie Galette
- Brown Butter Chocolate Chip Pretzel Cookies
Chai Chocolate Chip Scone Recipe with Espresso Glaze
4.82 from 11 votes
By: Jamie Silva
Soft, tender, flaky scone recipe made with mini chocolate chips and homemade chai spice with a drizzle of espresso glaze.
PRINT RECIPE PIN RECIPE
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Chilling 15 minutes mins
Total Time 30 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 8 scones
Ingredients
Chai Chocolate Chip Scones
- 2 cups all-purpose flour plus more for your work surface
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 8 tablespoons frozen unsalted butter chopped
- 1/2 cup buttermilk plus 2 tablespoons for brushing
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 cup mini chocolate chips
Espresso Glaze
- 3 tablespoons strong brewed espresso
- 1 1/2 cups powdered sugar sifted
Instructions
In a bowl, whisk together the flour, sugar, salt, baking powder, and spices. Using your fingers, combine the cold chopped butter into the flour mixture until it looks crumbly. Place the bowl in the fridge while you mix together the wet ingredients. It needs to stay cold.
In another bowl, mix together the buttermilk, egg, and vanilla until well combined.
Remove the dry ingredients from the fridge. Combine both the wet and dry ingredients together into one bowl. Add the chocolate chips and mix everything together. Careful not to overmix or you may end up with dense scones. The dough should be moist and sticky. If the dough is too dry, add a tablespoon of heavy cream. If the dough appears too sticky, add a tablespoon of flour.
See AlsoBlueberry Dutch Baby RecipeOn a lightly floured work surface, dump out the dough out and form it into an 8-inch circle. Cut the circle into 8 triangles. Transfer them to a baking sheet pan lined with parchment paper. Brush scones with buttermilk then transfer the baking sheet to the fridge for 15 minutes.
Preheat your oven to 400ºF. Place the baking sheet in the oven to bake for 15-18 minutes, or until golden brown.
In the meantime, make the espresso glaze. In a bowl, mix together brewed espresso with the powdered sugar until it looks like drippy icing. Set aside.
Remove the scones from the oven and allow them to cool. Drizzle the scones with espresso glaze and serve immediately. Enjoy!
Nutrition
Serving: 1 sconeCalories: 485 kcalCarbohydrates: 76 gProtein: 6 gFat: 18 gSaturated Fat: 11 gTrans Fat: 1 gCholesterol: 58 mgSodium: 321 mgPotassium: 72 mgFiber: 2 gSugar: 50 gVitamin A: 459 IUVitamin C: 1 mgCalcium: 131 mgIron: 2 mg
Did You Make This?I want to know! below or tag @asassyspoon on social media!
Originally posted in October 2018. Updated retested recipe in February 2021.
JAMIE SILVA
Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Since 2016, Jamie has been developing recipes inspired by her rich Cuban heritage and Latin-inspired recipes influenced by her hometown of Miami.
This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link or make a recommendation on a product or service that I don’t love or use personally. Thank you for your support. Please see myaffiliate noticefor details.
Reader Interactions
Comments
Mojoblogs says
Looks really good. I will definitely try this! Thank you for sharing this recipe. :)Reply
Jina says
Is the dough supposed to be pretty dry? I had to make buttermilk and it had curdled a bit so I’m wondering if that’s the cause… Also! Wanted to ask what the reason is for chilling it before baking it?
Reply
Jamie Silva says
The dough should be crumbly. The reason to chill before baking is to maintain the butter as cold / solid as possible which will result in achieving light, tender scones. Happy baking!
Reply
Leah says
Hi, I am confused about this recipe. The amount of butter called for contradicts itself. It says “1 cup … (8 tablespoons)” Which is not the same thing. 1 cup is 16 tablespoons. 8 tablespoons is a half cup. Can you please let me know how much butter is supposed to be used?
Reply
Jamie Silva says
1/2 cup! I just updated the recipe. Sorry about that! :)
Reply
