Cranberry-Chai Gluten-free Scones
Serves: 8 to 10
  • ¾ cup whole milk
  • 3 tablespoons masala chai loose-leaf tea
  • 2½ cups gluten-free all-purpose baking flour*
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter, cubed
  • ¼ cup plus 1 tablespoon granulated sugar, divided
  • ½ cup dried cranberries
  • 2 medium eggs
  • ½ teaspoon vanilla extract
  1. In a pint jar with a lid, combine milk and loose-leaf tea. Cover, and refrigerate until needed, at least 6 hours.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, and salt. Using fingers, rub in butter as lightly as possible until mixture resembles coarse crumbs. Stir in ¼ cup sugar, and then stir in cranberries.
  4. Using an infuser basket or a very fine-mesh sieve, strain infused milk into a liquid-measuring cup, discarding tea leaves.
  5. In a medium bowl, whisk together eggs, ½ cup plus 2 tablespoons infused milk, and vanilla extract. Add egg mixture to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
  6. Turn out dough onto a floured* surface, and gently knead by patting dough and folding it in half 3 or 4 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2½-inch fluted round cutter dipped in flour*, cut as many scones as possible from dough. (Press cutter straight down, being careful not to twist it.) Place scones on prepared baking sheet. Freeze for at least 30 minutes.
  7. Preheat oven to 400°.
  8. Sprinkle tops of scones with remaining 1 tablespoon sugar.
  9. Bake until scones are lightly golden, 16 to 18 minutes. Serve immediately.
*We used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Recipe by TeaTime Magazine at