I remember thinking I was so innovative one day while working as a barista a few years ago when I added espresso to a chai latte. I was all “Oh my gosh! You have to try this!”…meanwhile, my coworker looked at me and said “…yeah, you just made a Dirty Chai.” Apparently, it had been a thing for a long time. So, I guess I was really not that creative…but if you’ve never had a chai latte with some espresso in it, go over to your local cafe and try it. Right now. Then come back and make these scones because you’ve probably fallen in love with chai and coffee together and need more.
We’ve done coffee scones before on the blog, but I feel really proud of these scones. I mean, now I feel creative, and no one is allowed to tell me it’s already been a thing because I won’t hear it! I felt inspired to make these scones for two reasons. One, because I was really craving a chai latte, and two, because I was watching an episode of Dirty John on Netflix the night before, and there was a scene where the daughter waltz into her mom’s bougie apartment saying, “Hey mom, I bought you a chai latte” (cue Valley Girl voice), which probably triggered the craving. Also, notice how these scones are called Dirty Chai …everything just fell into place so perfectly!
The chai spice in these scones is not overpowering and offers a subtle flavour, complemented with a sweet coffee glaze and topped with a demerara sugar for a good crunch. Pair these scones with a hot cup of coffee and you’re set.
For the scones:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 5 teaspoons baking powder
- 1 tablespoon chai spice mix (or homemade chai spice mix)
- ½ teaspoon salt
- ¾ cup butter, cold and cubed
- 1 egg, beaten
- 1 cup buttermilk, cold
For the coffee glaze:
- 2-½ tablespoons brewed coffee
- ½ teaspoon vanilla extract
- 1 tablespoons milk
- 1-½ cups powdered sugar
For the glaze:
- In a medium bowl, combine the powdered sugar, vanilla, coffee and milk until smooth. Add a little more milk if you’re looking for a thinner consistency or a little more powdered sugar if you want a thicker glaze.
For the scones:
- Preheat 400 degrees Fahrenheit. Line baking sheet with parchment paper and set aside.
- In a medium bowl, combine flour, sugar, baking powder, chai spice and salt. Add to a food process and add in cubes of butter and pulse until butter turns into pea-sized pieces.
- Whisk egg and buttermilk in a bowl or large measuring cup.
- With the food processor on low, slowly stream egg and milk mixture into the flour mixture until is is moistened and just comes together.
- Turn the dough into a lightly floured surface and knead briefly just to bring the dough together.
- Roll or press the dough into a ½ inch thick round and cut into 8 wedges.
- Place the wedges onto the baking sheet and place in the freezer to chill for 5-10 minutes. This will ensure the butter returns to a cold state and doesn’t melt before the scones are baked. Chilling the dough will also help produce a nice flaky and tender scone.
- When the dough is chilled, place the scones in the oven and bake for 15 minutes or until golden brown.
- Once the scones are baked, remove from oven. Let cool on the pan for a couple minutes and transfer to a wire rack to cool completely.
- Once cool, drizzle the coffee glaze over the scones and top with demerara sugar before serving.