Tea and scones are the perfect combination for an afternoon tea. No one can resist the delicious pairing. We’ve infused our scones with typical Indian chai flavours for a unique twist on this sweet treat.

Prep-time 20 mins | Bake time 15 mins | Makes 5


5 Chai tea bags
100ml milk, plus extra to glaze
200g self raising flour, plus extra to dust
50g butter, cut into cubes
½ tsp bicarb
3 tbsp caster sugar


  • Place the milk and tea bags into a small pan and heat until the milk just starts to bubble. Take off the heat and leave to cool and infuse. Discard the tea bags. Pre-heat the oven to 200°C.
  • In a large bowl rub the butter and flour together until they resemble fine breadcrumbs. Stir in the bicarb and the sugar. Make a well in the centre and pour in the cooled milk. Combine until the mixture forms a soft dough. Tip the dough out onto a lightly floured surface and roll out to about 2cm deep. Cut out around 5 scones using a medium round cutter. Place onto a lined baking tray.
  • Brush the scones with a little milk and bake for around 15min, or until they have turned a deep golden brown. Serve warm with cream and jam.