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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!

Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 scones


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


  1. Preheat oven to 400℉. Line a baking sheet with parchment paper or a silicone mat. Set aside.

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. Make the glaze. In a medium bowl, combine the espresso, vanilla, milk, and powdered sugar and whisk until smooth. Drizzle over scones and serve!