Every fall, my kitchen starts smelling like cinnamon, cardamom, and cloves – the cozy blend of chai spices that instantly makes me think of crisp mornings and warm mugs of tea.

I still remember the first time I baked chai scones; the buttery layers were so flaky that they practically melted in my mouth, and the glaze? Oh, that sweet maple chai glaze sealed the deal.

These scones quickly became a family favorite – something I now bake for brunches, holiday mornings, or when I want to treat myself on a chilly afternoon.

What I love most about these scones is how approachable they are. Even if you’ve never baked scones before, the process is straightforward, and the payoff is huge.

With the perfect balance of warming spices, tender buttery texture, and a glossy glaze, these chai scones are more than just a baked good – they’re a cozy experience in every bite.

Why You’ll Love This Recipe

Warm and Comforting Flavors
The chai spice blend adds depth and warmth with cinnamon, cardamom, ginger, and cloves – perfect for cozy mornings or holiday baking.
Tender and Flaky Texture
Thanks to cold butter and a simple technique, these scones bake up with buttery layers that rival any bakery.
Maple Chai Glaze Magic
The glaze isn’t just sweet – it’s infused with maple syrup and chai spices, giving every bite a festive finish.
Perfect for Any Occasion
Whether it’s a fall breakfast, Christmas brunch, or just a treat with tea, these scones always impress.
Freezer & Make-Ahead Friendly
You can prep the dough ahead of time or freeze baked scones, making them a stress-free option for entertaining.

Ingredients

For the Chai Scones:

12 tbsp very cold unsalted butter, diced into cubes
½ cup very cold heavy cream
2 large eggs, divided
2 cups all-purpose flour (plus more for rolling)
¼ cup granulated sugar
1 tbsp baking powder
1 tbsp chai spice blend
½ tsp kosher salt

For the Maple Chai Glaze:

1 heaping cup powdered sugar
2 tsp chai spice blend
1 tsp vanilla extract
3 tbsp heavy cream
1 tbsp maple syrup
Pinch of kosher salt

Helpful Equipment

Food processor
Bench scraper

Instructions

Prep Wet Ingredients
Dice cold butter into cubes and freeze briefly. Whisk together heavy cream, 1 egg + 1 yolk (reserve the white for brushing), and chill.
Mix Dry Ingredients
In a food processor, combine flour, sugar, baking powder, chai spices, and salt. Pulse to blend.
Cut in Butter
Add frozen butter cubes, pulsing until the mixture looks like coarse crumbs with some larger pieces of butter left.
Add Cream Mixture
Slowly pulse in cream mixture until dough just comes together (slightly sticky with visible butter pieces).
Rest Dough
Shape into a disc, wrap, and freeze for 30 minutes.
Shape Scones
Roll into a 1-inch thick circle (for large scones) or ½-inch rectangle (for mini). Cut into wedges or triangles.
Bake
Preheat oven to 375°F. Transfer scones to a lined baking sheet, brush with egg wash, and bake 20–22 minutes until golden.
Make Glaze
Whisk powdered sugar, chai spice, vanilla, cream, maple syrup, and salt into a thick glaze.
Glaze Scones
Dip tops of cooled scones, let set, then glaze a second time for a thicker finish.

Assembly

Once baked, let scones cool completely before glazing (or glaze will melt off).
Dip each scone top-down into the glaze and let it set on parchment paper.
Double glaze for bakery-style shine and sweetness.

Mistakes to Avoid

Using Warm Butter: Warm butter melts too quickly, leading to dense scones instead of flaky layers.
Overmixing Dough: Handle the dough as little as possible to keep it tender.
Skipping Chill Time: Resting dough in the freezer ensures clean cuts and better rise.
Glazing While Hot: Always let scones cool before glazing to prevent runny glaze.
Too Much Flour: Over-flouring the surface while rolling can make scones dry.

Expert Tips

Freeze butter before cutting it in – this ensures distinct layers.
Use a bench scraper for clean, even cuts without squishing the dough.
For extra flavor, brush scones with a touch of maple syrup before baking.
Make mini scones for parties or brunch buffets – they’re bite-sized and easier to serve.
Always glaze twice for maximum flavor and presentation.

FAQs

1. Can I make these without a food processor?
Yes! You can use a pastry cutter or your hands to cut butter into flour. Just work quickly to keep butter cold.

2. What if I don’t have chai spice blend?
You can make your own by mixing cinnamon, cardamom, ginger, nutmeg, and cloves.

3. Can I make them dairy-free?
Yes, substitute plant-based butter and coconut cream, though texture may vary slightly.

4. How do I store leftover scones?
Keep them in an airtight container at room temperature for 3 days, or freeze up to 3 months.

5. Can I make the dough ahead of time?
Absolutely! Freeze shaped scones, then bake straight from the freezer – just add 2–3 minutes to baking time.

6. What’s the best way to reheat scones?
Warm them in a 300°F oven for 5–7 minutes to refresh their texture.