Buckwheat Chai Spiced Scones

Every morning is a good morning when you bite into one of these Chai Scones for breakfast!

Start your day on a high note and whip up a batch of these chai spiced scones to eat all week long! For best results, eat first thing in the morning while still in PJs with a hot cup of coffee, or better yet, chai tea latte!

Chai Scones are the perfect Winter or Fall Breakfast!

Is there anything better than chai spice? Its aromatic, warm, and so delicious! Whether it's a chai tea latte, my personal drink of choice - a dirty chai - or these incredible Buckwheat Chai Spiced Scones, I can guarantee you it'll be good!

Ready in less than 2 hours, these chai scones are the ultimate Sunday baking project to prep you for your week!

These scones are almost too easy to make! It's almost as if they have no business being this delicious considering the little effort it takes to throw them together.

Steps to make:

1. Mix together your dry ingredients, then add cold butter until a crumbly mixture is created.

There are a few ways of doing this:

1. You can shred your butter with a cheese grater which will yield small shavings that can easily be mixed into the dry ingredients using your hands.
2. Alternatively, you can chop your butter into small cubes then use you index finger and thumb to really press the butter into the dry ingredients to get a crumbly mixture
3. Lastly, and my preferences because it is the quickest and takes the least effort, use a food processor! Let the machine to the hard work for you! I cut my dough into small squares then select the dough function on my food processor. I pulse a few times until I have a crumbly mixture.

2. Mix in the heavy cream until the dry ingredients turns into a dough and everything sticks together.

You can do this by hand, but since my food processor was already dirty, I added the heavy cream right into the bowl and mixed electronically. And let me tell you, it was so easy! I kept the dough function on, and blended for maybe 20 seconds. It was quick! By doing this electronically, I was also able to get away with using less heavy cream. I was about 2 tablespoons short and ready to add in regular 2% milk if I had to. Thankfully, the power of the machine mixed everything better than I could have by hand! Usually when I make these sans food processor, I'm forced to add 2-3 extra tablespoons of heavy cream to get help everything stick.

3. Refrigerate the dough for at least 30 minutes before baking.

While mixing everything together, the butter warmed up a bit from cold to room temperature. If the butter gets too warm, the scones won't be leavened properly and won't be as flakey. Form the dough into a ball and pop it in the fridge.

4. Cut the scones

The dough should already be in a ball, but I like to flatten mine into a disk before cutting. Cut the scones into 6-8 triangles depending on how large you want your scones.

5. Preheat oven to 350 degrees Fahrenheit and get ready to bake!

Bake the scones for roughly 22-30 minutes deepening on how hot your oven is and how close to the top of the oven you positioned your racks. The standard is 6 inches away from the top, and if that is where your's are, you can plan on baking for roughly 25 minutes. When the scones are a beautiful golden color on the bottom, I know they are done baking. Cool for 15 minutes before frosting so that the glaze doesn't melt right off.

6. Make the glaze

The vanilla glaze I use is super simple and easy to make. It is just a few tablespoons of powdered sugar and a touch of milk. Be careful not to use too much milk, or else the glaze will be runny and you will have a hard time creating nice beautiful lines. Also make sure that the scones have fully cooled before you begin glazing, or else it will melt and run off.

The glaze I used is incredibly standard, but you have room to spice it up! instead of using milk, you can use a teaspoon of coffee to give it an espresso flavor. Or you can add the chai spices to the glaze to double the chai!