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Chai Scones With Maple Chai Glaze

Chai scones with maple chai glaze are tender, golden triangles made by cutting cold butter into the flour mix and baking at 400°F until set. They’re finished with a creamy glaze drizzled in bold stripes for a fragrant chai-spice kick.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 470
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
  • 0.75 cup heavy cream cold
  • 2 eggs
  • 1 tsp vanilla extract
For maple chai glaze
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp chai tea strongly brewed
  • 0.25 tsp cinnamon
  • 0.25 tsp cardamom

Equipment

  • 1 sheet pan

Method
 

Bake the chai scones
  1. Preheat the oven to 400°F and line a baking sheet with parchment so the scones release easily.
  2. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, cardamom, ginger, cloves, and salt until evenly combined.
  3. Cut in the cold, cubed unsalted butter until the mixture looks crumbly with small butter pieces.
  4. Whisk heavy cream, eggs, and vanilla extract, then stir into the flour mixture until just combined with no dry streaks.
  5. Pat the dough into an 8-inch circle and cut into 8 wedges, keeping the cuts visible for clean separation.
  6. Brush the tops with heavy cream so they bake up golden and slightly shiny.
  7. Bake for 18-20 minutes at 400°F until the scones are golden on top and set in the center, with crisp edges.
Glaze and serve
  1. Cool the scones for 10 minutes so the glaze thickens instead of melting off.
  2. Whisk powdered sugar, maple syrup, strongly brewed chai tea, cinnamon, and cardamom until smooth.
  3. Drizzle the glaze generously over each scone in stripes, letting it set for a few minutes before serving.

Notes

Pro tip: for the flakiest crumb, keep the butter cold and stop mixing as soon as the dough just comes together. Store scones in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days; rewarm at 300°F for 5-7 minutes. Freeze baked scones (without glaze) up to 2 months—thaw and glaze after reheating. For a lighter version, use half-and-half for the heavy cream though the texture may be slightly less rich.