There's nothing quite like the smell of chai spices baking in the oven on a cool fall morning. These gluten free scones are tender, lightly sweet, and packed with warm cinnamon, cardamom, ginger, and clove. A drizzle of spiced glaze on top makes them feel like a bakery treat, right from your own kitchen.
Drizzled with a sweet glaze for the perfect finish, these chai scones are a delicious breakfast or dessert that pairs beautifully with a hot cup of tea or coffee. This is the best scones recipe if you're looking for an easy gluten free option.
They are perfect for learning how to make scones without the fuss. You'll want to make this one 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 Baked Donuts with Brown Sugar Glaze.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
Why You'll Love This Recipe
- Warm blend of cinnamon, cardamom, ginger, allspice, and clove
- Finished with a sweet spiced glaze
- Perfect for a cozy fall breakfast or holiday brunch
- Freezer friendly for make ahead baking
Ingredient Notes
- Keep your butter cold right up until it goes into the dough, this is what creates a tender, flaky scone.
- This recipe works well with gluten free Bob's Red Mill 1 to 1 or King Arthur Measure for Measure gluten free flour.
Make Ahead and Freezing
Cut the dough into wedges and freeze them on a baking sheet until firm, then transfer to a freezer safe bag. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.
Storage
Store the scones in an airtight container for up to five days. If it's warm outside or in your house, you may want to store them in the refrigerator instead so they don't spoil.
Top Tip
Keep your butter cold right up until it goes into the dough, this is what gives these scones their tender, flaky texture. If your kitchen is warm, you can even pop the cubed butter in the freezer for a few minutes before mixing it in.
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.
Yes. Cut the dough into wedges and freeze them on a baking sheet until firm, then transfer to a freezer safe bag. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.
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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 tender, warmly spiced, and finished with a sweet chai glaze. They come together in about 30 minutes for an easy homemade breakfast or afternoon treat. Perfect for a cozy fall morning or a holiday brunch spread.
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.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
I'd love to hear how these gluten free chai spice scones turn out for you! Leave a comment and star rating below, and let me know if you try freezing a batch ahead. Don't forget to pin this recipe so you can make it again all season long.
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.
