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Chai Scones With Maple Chai Glaze

Chai scones with maple chai glaze are buttery, tender wedges with a golden exterior and a spiced cream biscuit crumb. Bake at 400°F, then cool briefly before drizzling a smooth maple-chai glaze over the tops.
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Prep Time 20 minutes
Cook Time 20 minutes
cooling 10 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 320
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 lb unsalted butter, cubed Use cold butter, cut into cubes.
  • 0.75 cup heavy cream
  • 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
 

Bake the chai scones
  1. Preheat oven to 400°F and line a sheet pan with parchment.
  2. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, cardamom, ginger, cloves, and salt together.
  3. Add cold unsalted butter cubes and cut in until the mixture looks crumbly.
  4. Whisk heavy cream, eggs, and vanilla extract, then stir into the flour mixture until just combined.
  5. Pat the dough into an 8-inch circle and cut into 8 wedges.
  6. Brush the tops with cream and bake 18-20 minutes until golden.
Glaze and serve
  1. Cool the scones for 10 minutes.
  2. Whisk powdered sugar, maple syrup, strongly brewed chai tea, cinnamon, and cardamom until smooth.
  3. Drizzle the glaze generously over each scone once slightly cooled.

Notes

Pro tip: keep the butter very cold and handle the dough lightly so the scones bake up tall and tender. Store scones in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days; rewarm briefly in a 300°F oven. Freezing is yes: freeze baked scones (unglazed) up to 2 months. For a dairy swap, use the closest substitution for heavy cream and butter (note texture may be slightly less rich).