I’ve been so obsessed with iced dirty chai lattes lately. They’re SO good! I’m not one to like sweetness in my coffee. I almost always drink it black with a little splash of almond milk..but dirty chai’s are another story! I’ve been getting them made with coconut milk and they are soooo delicious. Such a perfect fall drink! I’m not really a fan of pumpkin spice lattes, so these are perfect for me.
So I was inspired to make a dirty chai inspired treat! I’m usually a bread/muffin person more than a scone person but these are so amazing! They are spiced perfectly with cardamom, cinnamon, ginger, cloves, and nutmeg, and the espresso glaze is to. die. for.
It’s super creamy and luxurious and I want to put it on everything now.
I hate when scones are super crunchy and dry. I like them a little fluffier, and these are just the consistency I love. Tender, crispy on the outside, and on the softer side on the inside. Thanks to butter and buttermilk!
There’s also a touch of espresso powder in the scone batter, but most of the espresso flavor comes from the lovely glaze.
This is the kind of treat that I want to make on a chilly weekend morning and enjoy with a dirty chai!
Dirty Chai Scones with Espresso Glaze
These dirty chai scones are filled with all of the flavors of cinnamon, ginger, cardamom, cloves, and nutmeg, and they're topped with an espresso glaze!
For the scones
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/2 teaspoons cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon espresso powder
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 1/2 sticks (12 tablespoons) cold unsalted butter, grated
- 1 cup buttermilk, plus extra for brushing
- 2 teaspoons vanilla extract
- 1 large egg, beaten
- coarse sugar for sprinkling
For the glaze
- 2 tablespoons brewed espresso
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 1 1/2 cups powdered sugar
Preheat oven to 400℉. Line a baking sheet with parchment paper or a silicone mat. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, cardamom, ginger, cloves, nutmeg, espresso powder, granulated sugar, and brown sugar until combined.
Add the grated butter, buttermilk, vanilla and egg and stir until combined. You may need to use your hands to get everything combined thoroughly. Don't overmix, you want the butter to stay cold!
Sprinkle flour on a clean work surface and turn the dough out onto the surface. Form dough into a 1'' thick circle. Cut into 8 wedges.
Arrange scones 1½-2 inches apart on prepared baking sheet and brush the tops with buttermilk. Bake for 20-22 minutes or until edges are golden. Let scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool.
Make the glaze. In a medium bowl, combine the espresso, vanilla, milk, and powdered sugar and whisk until smooth. Drizzle over scones and serve!