Begin by brewing your chai tea latte base. Place 3 regular-size chai tea teabags in a cup and pour hot water over them, allowing them to steep for 3-5 minutes until the tea reaches your desired strength.

While the tea steeps, heat 1 cup of 2% low-fat milk in a small saucepan or milk frother until it’s hot and slightly foamy.

Remove the teabags from your brewed chai, then add 3 tablespoons of granulated sugar and 1/4 teaspoon of ground cinnamon to the tea, stirring well to combine.

Pour the sweetened chai tea into your serving cup, then top with the hot steamed milk, adjusting the ratio to your preference. The result is a creamy, aromatic latte that rivals the Starbucks version.

For the accompanying spiced scones, begin by combining 2 cups of self-rising flour with your dry ingredients in a large mixing bowl.

Cut 1/4 cup of chilled butter into small pieces and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs. This cold butter is essential for achieving the light, flaky texture characteristic of quality scones.

Add just enough liquid (milk or water) to bring the dough together without overworking it, then gently shape the dough and cut into scone-sized portions.

Bake the scones according to standard scone baking instructions until golden brown. Once cooled, prepare a simple frosting using 1/2 cup of powdered sugar mixed with a small amount of milk or water until you reach a drizzleable consistency.

Drizzle this frosting over the cooled scones to add sweetness and visual appeal that complements the warming spices of the chai latte perfectly.