Go Back

Chai Scones With Maple Chai Glaze

Chai scones with maple chai glaze are tender, golden wedges made by cutting cold butter into the dry mix for a crumbly dough. Finished with a sweet spiced glaze whisked and drizzled over slightly cooled scones for a glossy striped look.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
cooling 10 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For chai scones
  • 2.25 cup all-purpose flour
  • 0.333 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 cold, cubed
  • 0.5 cup heavy cream plus more for brushing tops
  • 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
 

Prepare and shape the scones
  1. Preheat the oven to 400F and line a baking sheet with parchment to prevent sticking and help the bottoms brown evenly.
  2. Whisk the flour, sugar, baking powder, and cinnamon, cardamom, ginger, cloves, and salt until the dry mix is uniform.
  3. Cut in the cold, cubed unsalted butter until the mixture looks crumbly with small butter pieces throughout.
  4. Whisk the heavy cream, eggs, and vanilla extract, then stir into the flour mixture until just combined and no dry streaks remain.
  5. Pat the dough into an 8-inch circle, then cut into 8 wedges for evenly sized scones.
  6. Brush the tops with heavy cream so the crust bakes up golden and lightly shiny.
Bake and glaze
  1. Bake for 18-20 minutes at 400F until the scones are golden on top and cooked through in the centers.
  2. Cool for 10 minutes so the glaze sets instead of melting off.
  3. Whisk the powdered sugar, maple syrup, strongly brewed chai tea, cinnamon, and cardamom until smooth, then drizzle generously over each scone for striped coverage.

Notes

For the flakiest scones, keep the butter cold right up to mixing—if the dough feels warm, chill 10 minutes before patting and cutting. Store airtight at room temperature for up to 2 days, or refrigerate up to 4 days; freeze baked scones (unglazed) up to 2 months and glaze after thawing. For a lighter option, use half-and-half in place of some cream for a slightly less rich crumb while keeping the same bake time.