A pan of chai-spiced scones made with Navitas Organics Grain-Free Flour with a single scone on a separate plate.

Chai-Spiced Scones Recipe

Celebrate the cozy fall season with these grain-free, gluten-free chai-spiced scones that are super easy to make. Top them with coarse sugar and a drizzle of icing for a beautiful final touch.

INGREDIENTS

Scones:
2 heaping cups Navitas Organics Grain-Free Flour
½ cup granulated sugar
¼ tsp. salt
3 tsp. baking powder
½ cup salted butter, cubed
½ cup buttermilk
1 large egg
1 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. ginger
¼ tsp. cardamom
¼ tsp. cloves
¼ tsp. nutmeg
3 Tbsp. turbinado sugar, for topping

Icing:
1 cup powdered sugar
1 Tbsp. milk of choice
½ tsp. vanilla extract

DIRECTIONS

In a mixing bowl, stir together flour, sugar, salt and spices. Add cubed butter and combine with a pastry cutter, fork or your fingers until mixture forms pea-sized crumbs.
Stir together egg and buttermilk. Add wet ingredients to the flour mixture and use a fork to combine. Knead dough with hands.
Line a baking sheet with parchment and shape dough into a 12-inch round disc. Use a sharp knife to cut dough into 6 equal triangles. Refrigerate for 30 minutes.
Preheat oven to 400°F. Bake scones for about 25 minutes or until outer edges have browned. Let cool.
Mix icing ingredients in a small bowl. Once scones are cooled, drizzle over icing over tops. Store at room temperature for up to 2 days or up to 5 days in the fridge.

Makes 6-8 scones

 

Submitted by Marley Braunlich | Baked Abundance
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Image of Chai-Spiced Scones Recipe

Chai-Spiced Scones Recipe

Marley Braunlich | Baked Abundance

Servings

6 scones

Celebrate the cozy fall season with these grain-free, gluten-free chai-spiced scones that are super easy to make. Top them with coarse sugar and a drizzle of icing for a beautiful final touch.

Ingredients

    Scones:

  • 2 heaping cups Navitas Organics Grain-Free Flour
  • ½ cup granulated sugar
  • ¼ tsp. salt
  • 3 tsp. baking powder
  • ½ cup salted butter, cubed
  • ½ cup buttermilk
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. cardamom
  • ¼ tsp. cloves
  • ¼ tsp. nutmeg
  • 3 Tbsp. turbinado sugar, for topping

    • Icing:

  • 1 cup powdered sugar
  • 1 Tbsp. milk of choice
  • ½ tsp. vanilla extract
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Directions

  1. In a mixing bowl, stir together flour, sugar, salt and spices. Add cubed butter and combine with a pastry cutter, fork or your fingers until mixture forms pea-sized crumbs.
  2. Stir together egg and buttermilk. Add wet ingredients to the flour mixture and use a fork to combine. Knead dough with hands.

  3. Line a baking sheet with parchment and shape dough into a 12-inch round disc. Use a sharp knife to cut dough into 6 equal triangles. Refrigerate for 30 minutes.

  4. Preheat oven to 400°F. Bake scones for about 25 minutes or until outer edges have browned. Let cool.

  5. Mix icing ingredients in a small bowl. Once scones are cooled, drizzle icing over tops.

Store at room temperature for up to 2 days or up to 5 days in the fridge.

Servings: 6 scones
Submitted by:

Marley Braunlich | Baked Abundance