Chai spiced currant scones

On a recent visit to a local orchard we picked up some chai spiced jam (working on that recipe for another post). That led to tinkering with a recipe for currant scones that we used to occasionally make in the bakery, and a search for chai spice concoctions.

The chai spice mix given here has black pepper in it, a no-brainer for me. The other one I mixed up did not have it and lacked that quality that I associate with chai drinks. This recipe will make enough spice mix for several rounds of scones or chai drinks. Currants or raisins are optional. A simple glaze of powdered sugar and maple syrup adds another flavor layer. If the maple gets lost in powdered sugar sweetness, consider adding a tiny bit of maple flavoring to boost it.

Quick to mix and bake for a surprise weekend breakfast treat, these can be mixed, divided, formed, then popped into the freezer. When they’re solid move them into a freezer-weight ziplock. Next time the mood or occasion strikes bake the still frozen scones in the same manner as you would if you just mixed them.

– Joan, 18 September 2020

Chai spiced currant scones

Chai spice mix

  • 2 tablespoons ground cinnamon
  • 1½ tablespoons ground ginger
  • 2¼ teaspoons ground cardamom
  • ¾ teaspoon black pepper
  • 3/8 teaspoon ground nutmeg
  • 3/8 teaspoon ground cloves

Whisk all together and store in a glass jar or small ziplock bag.


  • 1 cup (120 grams) powdered sugar, sifted
  • 1 tablespoon (20 grams) maple syrup
  • 1-2 tablespoons (14-28 grams) milk
  • ½ teaspoon maple flavor, optional

Whisk all together till smooth. Add additional milk if necessary to thin it enough for drizzling.


  • 2 cups (260 grams) all-purpose flour
  • 4 teaspoons baking powder
  • 1½ teaspoons chai spice mix
  • ¼ teaspoon salt
  • 6 tablespoons cold butter, cut into pieces
  • 6 tablespoons sugar
  • ¾ cup (170 grams) milk
  • ¾ cup (126 grams) currants or raisins, optional

Preheat oven to 400ºF. Line a cookie sheet with parchment and spray the parchment with spray oil.

Whisk together flour, baking powder, spice mix, and salt. Use your fingers to rub the butter and sugar together with the flour mixture till the butter is in small pieces, no bigger than a pea. Pour in the milk and currants or raisins and mix by hand just until the flour is all absorbed.

Form the dough into 2 thick circles, each about 4″ across. Use a bench knife to cut each disk into 4 pieces. Spread the pieces about 1″ apart on the prepared parchment. If you’re not intending to glaze them, brush tops with cream. Bake at 400ºF for 15-20 minutes.

While the scones are in the oven mix a glaze of powdered sugar and maple syrup. Drizzle over the scones while they are still warm. Best served warm, with black tea or hot apple cider.

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