Saturday, February 16, 2013

Chai Latte Scones

Today is my 40th birthday!!! Who thought I would end up being excited to turn 40? Age has never meant a thing to me. I have friends of all ages and I have found sometimes the young ones are more mature than the old ones and vice versa. So I could care less what age I am. I am excited however to party with my friends tonight!  An excuse to dance the night away with people I adore... bring on 40!
I recently went to Teavana. It has become a regular occurrence. Their Chai tea is so good. I found myself dropping $52 to get a container of it. It is worth every penny. The flavors dance in my mouth. I was drinking a tall glass of it the other day and it got me thinking that a scone would go great with the tea. Then the thought of a Chai latte scone would be amazing! I was right. This is my new favorite scone. Made with almond flour for added nutrients. Since it is a treat, I wanted to add some health to it also. 
These scones are full of Chai flavor. Perfect for a special breakfast, afternoon tea, or dessert after dinner.  If you have someone over for tea or coffee, make these babies. You won't be sorry. 

Gluten-Free Chai Latte Scones

1 1/2 cups maninis multipurpose gluten-free flour (if not gluten free use all purpose flour)
1 cup almond flour
1/4 cup sugar 
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp white pepper
1 egg
1/2 -2/3 cups buttermilk
2 tsp espresso powder 
8 Tbsp (1 stick) cold unsalted butter, cut in chunks

Preheat oven to 400.
Combine all dry ingredients in a large bowl. 
Mix until combined.
Beat the egg in a liquid cup measure. Add buttermilk till it reaches the 1 cup mark. 
Dissolve the espresso powder into the liquid and set aside.
Add the butter to your dry ingredients. Using a paddle attachment on low,
slowly pour in the buttermilk mixture, adding just enough for the dough to come together.
Pour batter into a 10-12 inch cast iron skillet prepared with canola oil to prevent sticking.
Bake for 20-25 minutes. (If not gluten-free bake 18 minutes).
They should be risen, lightly browned and firm on top. 
Cool before glazing.

1 1/2 cups powdered sugar 
1/4 tsp nutmeg
1 tsp vanilla extract
milk or cream to thin 

Combine the sugar, nutmeg and extract and add just enough milk or cream to create a glaze. Drizzle the glaze on top of your scones, it will run and become a solid top. 
Dust the finished scone with a little cinnamon. 
Let stay in open air until the glaze hardens.
Slice your scones, serving like a pie slice.
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  1. Happy Birthday!!!!!!!!!! Have a wonderful and fabulous day!!!

    By the way your scones look amazing!

  2. Happy Birthday Christi!! May your day and year be filled with loads of love and happiness! Love the spiced up Chai scones.


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