Chai Spiced Scones {Secret Recipe Club}

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Chai-Spiced Scones

Maybe I should stop making scones for Secret Recipe Club. First there were Cranberry-Chocolate Scones. Then Creamy Lemon ones. Oh, and these Scone-type Biscuits with Vanilla Lemon Curd. I guess the scones are a result of two things: I generally make what I have the ingredients on hand for, and I love some scones!

This month my assigned blog was The Hobo Kitchen. Ellie blogs from Hoboken, New Jersey, although she was born and raised in the Bahamas. She’s been blogging since 2008 about restaurants, recipes, and other fun stuff, and has an impressive recipe index. (I’ve never seen anyone with a category just for Boozy Cupcakes. I’m intrigued!)

I had the ingredients to make this Biscoff Cheeseball (including an unopened jar of biscoff, which I’ve never even tried … convince me on it!), but didn’t have any parties to take it to, and my husband doesn’t eat cream cheese. So instead I decided to make Chai-Spiced Scones. I love Chai, I love all those fall-ish spices like cinnamon and cardamom, and the recipe seemed to be singing my name.

I modified the recipe just slightly, to include some whole-wheat flour and also incorporate the food processor. I feel like the food processor was invented just so I wouldn’t have to cut butter into pastry dough. {I think I waxed on about my food processor when I wrote about those cranberry chocolate scones.}

Thanks for the wonderful recipe, Ellie! These are lovely, fluffy scones with just the right amount of crust.

Chai Spiced Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 scones

Chai Spiced Scones

Adapted from The Hobo Kitchen.


  • 1 1/2 c. all-purpose flour
  • 1/2 c. white whole wheat flour, or more AP
  • 3 T granulated sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground cardamom
  • 5 T butter
  • 1/4 c. milk
  • 2 eggs
  • 1 tsp. sugar or cinnamon-sugar for sprinkling


Cut butter into cubes and place in freezer for about 10 minutes. Preheat oven to 450. Line a baking sheet with parchment paper or silpat.

Measure flours, 3 T sugar, salt, baking powder, cinnamon, ginger, cloves, and cardamom into the bowl of a food processor. Pulse a few times to mix together. Add butter cubes, pulsing, until the mixture is crumbly and butter is dispersed.

Whisk together milk and eggs; pour into dry mixture. Pulse in food processor until the dough comes together in a ball. If it seems too dry, you can add up to 1 T water to bring it together.

Dump dough onto a floured surface and press into a circle about 1 inch thick. It should be about 10 inches in diameter. Sprinkle dough with some sugar or cinnamon-sugar.

Cut dough into 8 even wedges. Transfer with a spatula to the prepared baking sheet.

Bake 12-15 minutes, until lightly brown on top. Cool on a rack.

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