Peach & Chai Tea Scones

My two favourite ‘comfort’ things tea and scones combined to make an awesome easy scone recipe! I use date paste here as my sweet source, its made easy using a food processor or perfect for a nutribullet. The chai tea also adds an element of sweetness with juicy burst from the peach, which you could also change for pear, apple or apricots.

Serves 6 scones

Cooks in Minutes


  • 100g Oats – can be jumbo or regular oats
  • 120g wholemeal spelt flour – whiter spelt works too but I prefer wholemeal
  • 80ml boiling water
  • 1 chai tea bag – chai tea available in all supermarkets and most regular stores
  • 9 medjool dates pitted – make sure you use medjool available in Dunnes, Tesco, Supervalu, Lidl & Aldi
  • 2 ripe peaches chopped into .5cm cubes
  • 1 tbsp baking soda
  • tsp vanilla extract


  1. Preheat the oven to 180ºC
  2. Start by placing the chai tea bag into the boiling water and let steep for 5 minutes or so, before removing the tea bag , give it a squeeze to strain any excess flavour, let sit to one side until ready to use- it doesn’t need to have cooled down or anything.
  3. Place the oats into a food processor or nutribullet and blend into a fine flour, remove and place into  medium sized mixing bowl along with the spelt flour, and baking soda.
  4. Place the medjool dates, vanilla and chai tea into the food processor or nutribullet and blend into a smooth paste, you may need to stop and scrape down the side a couple of times to reach this texture.
  5. Spoon into your oat and spelt flours and mix using a spoon or your hands until it is completely combined and a dough consistency.
  6. Using your hands mix in the chopped peach .The dough will become a little stickier and wet, that’s just how we want it!
  7. Taking sections, using your hands mould into your preferred scone shape and place on a lined baking tray.
  8. Bake for 25 minutes, until lightly browned on top and a delicious hard crust has formed all around. Set aside and let cool for 15 minutes before serving.
  9. Store in an airtight container at room temperature for up to 5 days.