Vegan Dirty Chai Scones
These dirty chai scones are the perfect pick-me-up. A warm chai-spiced scone is topped with an espresso glaze and chocolate covered espresso beans. Everyone can enjoy this gluten-free, dairy-free, and vegan snack.
Servings: 8 scones
Calories: 359kcal
Ingredients
Scone Dough
- 2 ¼ cups gluten-free all-purpose flour with xanthan gum
- ½ cup brown sugar
- 2 teaspoon baking powder
- 2 teaspoon instant espresso, finely ground
- ½ teaspoon salt
- ½ cup unsalted vegan butter, cold and cubed
- ¾ cup dairy-free milk
- 2 teaspoon vanilla extract
Chai Spice Mix
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon black or white pepper
Espresso Glaze
- 1 cup powdered sugar
- 1 teaspoon espresso powder
- 4 teaspoon dairy-free milk
- ¼ cup chocolate covered espresso beans
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, brown sugar, baking powder, instant espresso, salt, and chai spice mix. In a separate bowl, whisk together the dairy-free milk and vanilla extract.
- Place the vegan butter cubes into the bowl of dry ingredients. Toss to coat them, then use your hands or a pastry cutter to break apart the butter pieces and blend them into the flour. Keep cutting the butter into the flour until the pieces are small and the mixture looks like sand. Work quick to avoid the butter melting.
- Pour the milk and vanilla into the dough and mix with a fork until you can squeeze the dough into a ball.
- Lightly flour a surface and turn the dough out of the bowl. Flour your hands and gently pat the dough into a circle about 8-inches wide and ½-¾" thick. Cut into 8 slices and transfer the scones to the baking sheet. Freeze for 15 minutes to firm up before baking.
- Brush the top of the scones with dairy-free milk. Bake for 15-17 minutes.
- While the scones bake, stir together the powdered sugar, espresso powder, and milk for the espresso glaze and chop the chocolate covered espresso beans.
- Allow the scones to cool for just 15 minutes, then spread the glaze on top and immediately sprinkle with the Dark Chocolate Superfoods. The warmth of the scones will help spread the thick glaze.
- Scones are best enjoyed on the day they’re made.
Notes
- Dairy: Feel free to use regular milk and butter if you are not vegan.
- Instant Espresso: Ensure your instant espresso is very finely ground. I use Nescafe Gold and it's great. If your granules are larger, grind them to a fine powder before use.
- Chai Spice: Instead of using individual spices, use about 1 tablespoon of a pre-mixed chai spice mix, if you have access to it.
- Storage & Freezing: Scones will keep in a closed container at room temperature for 2 days, or wrap in plastic and freeze for up to 2 months. Defrost on the counter for best results.
Nutrition
Calories: 359kcal | Carbohydrates: 60.5g | Protein: 1.7g | Fat: 16g | Saturated Fat: 7.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.4g | Cholesterol: 29mg | Sodium: 285mg | Potassium: 529mg | Fiber: 2.5g | Sugar: 28g | Vitamin A: 119IU | Vitamin C: 0.1mg | Calcium: 215mg | Iron: 4.4mg