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Chai Scones with Maple Chai Glaze

Flaky, buttery scones infused with warm chai spices – cinnamon, cardamom, ginger, cloves, and nutmeg – finished with a sweet maple chai glaze. Perfect for fall, winter, or holiday mornings, these scones are cozy, flavorful, and bakery-worthy.
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Prep Time 25 minutes
Cook Time 30 minutes
Bake Time 22 minutes
Total Time 1 hour 15 minutes
Servings: 8 Large Scones (12-16 Mini Scones)
Ingredients Method Notes

Ingredients
  

For the Chai Scones:
  • 12 tbsp very cold unsalted butter diced
  • ½ cup very cold heavy cream
  • 2 large eggs divided
  • 2 cups all-purpose flour + extra 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

Method
 

  1. Prep Wet Ingredients: Dice butter, whisk heavy cream + 1 egg + 1 yolk, chill. Reserve remaining egg white for brushing.
  2. Mix Dry Ingredients: Combine flour, sugar, baking powder, chai spices, and salt in a food processor. Pulse to blend.
  3. Cut in Butter: Add frozen butter cubes; pulse until mixture resembles coarse crumbs with some larger butter pieces.
  4. Add Cream Mixture: Slowly pulse in cream mixture until dough forms, slightly sticky with visible butter.
  5. Rest Dough: Shape into disc, wrap, freeze for 30 minutes.
  6. Shape Scones: Roll dough (1-inch circle for large, ½-inch rectangle for mini), cut into wedges/triangles.
  7. Bake: Preheat oven to 375°F. Brush scones with egg wash, bake 20–22 minutes until golden.
  8. Make Glaze: Whisk powdered sugar, chai spice, vanilla, cream, maple syrup, and salt until thick.
  9. Glaze Scones: Dip tops of cooled scones; double glaze for extra shine. Let set 10 minutes before serving.

Notes

  • Storage: Airtight container at room temp for up to 3 days.
  • Freezing: Freeze unbaked or baked scones up to 3 months; thaw at room temp before serving.
  • Make-Ahead: Shape and freeze dough for easy baking later.
  • Expert Tip: Always use cold butter for flaky layers and avoid overmixing.
🍵 Serving Suggestion:
Serve warm with coffee, tea, or a cozy chai latte. Double glaze for a bakery-style indulgence!