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Chai Scones With Maple Chai Glaze

Chai scones with maple chai glaze are tender, golden wedges made with cold butter and a cream-egg dough, then finished with a fragrant drizzle. Expect cinnamon-cardamom speckling and a lightly spiced glaze that soaks in just enough for a soft bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For chai scones
  • 2.25 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, cubed Keep cold.
  • 0.75 cup heavy cream Cold helps keep the crumb tender.
  • 2 eggs
  • 1 tsp vanilla extract
For maple chai glaze
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp strongly brewed chai tea
  • 0.25 tsp cinnamon
  • 0.25 tsp cardamom

Equipment

  • 1 sheet pan

Method
 

Make the chai scones dough
  1. Preheat oven to 400F and line a baking sheet with parchment (set aside).
  2. Whisk all-purpose flour, granulated sugar, baking powder, and cinnamon, cardamom, ginger, cloves, and salt in a large bowl until evenly speckled.
  3. Add cold unsalted butter cubes and cut them into the dry ingredients until the mixture looks crumbly with small bits of butter.
  4. Whisk heavy cream, eggs, and vanilla extract together, then pour into the flour mixture.
  5. Stir just until combined, stopping when no dry streaks remain so the dough stays tender.
  6. Pat dough into an 8-inch circle and cut into 8 wedges.
  7. Brush the tops with a little heavy cream so the scones bake up glossy.
  8. Bake at 400F for 18-20 minutes, until the tops are golden and the centers look set.
Glaze and serve
  1. Cool scones for 10 minutes on the baking sheet so the glaze thickens instead of running off.
  2. Whisk powdered sugar, maple syrup, strongly brewed chai tea, cinnamon, and cardamom until smooth.
  3. Drizzle glaze generously over each scone in stripes, then let set for a few minutes before serving.

Notes

Pro tip: handle the dough as little as possible and keep the butter cold for the flakiest crumb. Store scones covered at room temperature up to 2 days; refrigerate up to 4 days. Freeze baked scones (un-glazed) up to 2 months, then thaw and glaze after. For a dairy-light swap, use half-and-half in place of heavy cream and cold vegan butter in the dough (texture will be slightly less tender).