Melt the butter and then pop into the fridge to cool down for 10-15 mins. At this point preheat your oven to 200'C fan, or 220'C conventional

Microwave/heat your milk until just at a boil. Take off the heat, add your tea bags/leaves, saffron, vanilla and chai spice. Steep for 10 mins.

Mix your flour, baking powder, salt and sugar

Mix your cooled melted butter into the flour using a pastry blender/fork/knife until a breadcrumb texture

Pass your steeped chai through a fine sieve and then add this in along with mayo/yog/cream. Mix until it just comes together. Your dough should be a little tacky. Knead as little as possible

Transfer your dough between two baking papers and roll until 2cm thick

Cut out your scones with a 2.5" round cutter. Any dough scraps can be brought back together and re-rolled

Mix your egg wash ingredients together and microwave for 10s to melt the butter and loosen the syrup. Brush on top of each scone

Bake on a lined baking sheet on the middle rack for ~12 mins or until just golden brown on top