These gluten free chai spice scones are the ultimate cozy fall recipe, perfect for breakfast, an afternoon snack, or a holiday brunch. Light, tender, and full of warm chai spice, they're an easy homemade recipe that feels both comforting and special.
Whether you're baking for fall tea time, hosting a fall brunch, or just craving a sweet treat, this simple chai scones recipe comes together quickly and makes your kitchen smell amazing.
Drizzled with a sweet glaze for the perfect finish, these chai scones are a delicious dessert or breakfast treat that pairs beautifully with a hot cup of tea or coffee.
This is the best scones recipe for anyone looking for an easy gluten free scones option! They're perfect for learning how to make scones without the fuss. Enjoy these sweet scones fresh from the oven for the ultimate fall baking moment.
This is a gluten free recipe for breakfast you'll want to make on repeat all season long.
If you're looking for more breakfast recipes try my Gluten Free Gingerbread Scones, my Gluten Free Gingerbread Pancakes, my Gluten Free Bagels or my Gluten Free Cinnamon Sugar Baked Donuts.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
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Instructions
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer beat together the gluten free flour, rolled oats, brown sugar, baking powder, ground cinnamon, ground cardamom, ground ginger, ground allspice, ground cloves, ground nutmeg and sea salt.
Add the cubed butter to the dry mixture and beat until a lumpy, dry mixture forms. Add the heavy whipping cream and eggs. Blend just until the mixture starts to form a ball.
Take the dough out of the bowl and mix any remaining dry ingredients on the bottom of the bowl in by hand. Form the dough into a 10-12 inch disc. Cut the disc into 8 equal sections like a pie.
Place each triangle on the baking sheet so that they aren't touching each other.
Bake at 375 degrees for 15-18 minutes. The scones will be slightly browned when they are done.
Place the scones on a cooling rack and let them cool completely.
Make the glaze in a small bowl. Mix together the powdered sugar, ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg, vanilla extract and milk. Start with 1 tablespoon of milk and add more if needed. I like the glaze to be a bit thick.
Drizzle the glaze over the cooled scones. Serve immediately or store in a sealed container for up to five days.
Supplies
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Gluten Free Chai Spice Scones
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
These gluten free chai spice scones are the ultimate cozy fall recipe, perfect for breakfast, an afternoon snack, or a holiday brunch. Light, tender, and full of warm chai spice, they're an easy homemade recipe that feels both comforting and special.
Ingredients
- 2 cups Gluten Free Flour
- ¾ cup Gluten Free Oats
- ½ cup Brown Sugar
- 1 Tbsp Baking Powder
- 1 ½ tsp Ground Cinnamon
- 1 tsp Ground Cardamom
- 1 tsp Ground Ginger
- ½ tsp Ground Allspice
- ¼ tsp Ground Cloves
- ¼ tsp Ground Nutmeg
- ½ tsp Salt
- ½ cup Unsalted Butter, cut into small cubes
- ½ cup Heavy Whipping Cream
- 2 large Eggs
Glaze:
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1-2 tablespoon Milk
- 1 tsp Ground Cinnamon
- Pinch of Ground Ginger
- Pinch of Ground Allspice
- Pinch of Ground Cloves
- Pinch of Ground Nutmeg
Instructions
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer beat together the gluten free flour, rolled oats, brown sugar, baking powder, ground cinnamon, ground cardamom, ground ginger, ground allspice, ground cloves, ground nutmeg and sea salt.
Add the cubed butter to the dry mixture and beat until a lumpy, dry mixture forms. Add the heavy whipping cream and eggs. Blend just until the mixture starts to form a ball.
Take the dough out of the bowl and mix any remaining dry ingredients on the bottom of the bowl in by hand. Form the dough into a 10-12 inch disc. Cut the disc into 8 equal sections like a pie.
Place each triangle on the baking sheet so that they aren't touching each other.
Bake at 375 degrees for 15-18 minutes. The scones will be slightly browned when they are done.
Place the scones on a cooling rack and let them cool completely.
Make the glaze in a small bowl. Mix together the powdered sugar, ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg, vanilla extract and milk. Start with 1 tablespoon of milk and add more if needed. I like the glaze to be a bit thick.
Drizzle the glaze over the cooled scones. Serve immediately or store in a sealed container for up to five days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Gluten Free
Top Tip
Store the scones in an air tight container for up to five days. If it's warm outside or in your house you may want to store the scones in the refrigerator so they don't go bad.
Frequently Asked Questions
In my opinion, yes you should use an egg or egg substitute in your gluten free chai spice scones. Eggs provide structure to the scones. Since we aren't using gluten in this recipe it is crucial for the texture of your scones to use eggs.
Eggs also add moisture to the scone dough, if you can't use eggs you need to substitute with either flax seed meal and water or applesauce. You could use a combination of the two, but it will alter the flavor and texture some.
There are a couple of things that could cause your gluten free chai spice scones to be hard. First, you do not want to over mix the dough. Once all the ingredients are in the mixing bowl you will want to mix just until ingredients are blended.
Next, remove the dough from the mixing bowl and if there are crumbs in the bottom that didn't get mixed in knead them in with your hands while you are forming the dough into a large disc shape.
Also make sure your baking powder isn't too old. If you are using expired baking powder you aren't going to get fluffy scones. It is also important to use the egg in this recipe or replace it accordingly to keep the moisture level in the scones correct.
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