why make this recipe

Chai scones are a delightful twist on the traditional scone, bringing the warm, aromatic flavors of chai tea right into your breakfast or snack time. They are soft, flaky, and perfect with a cup of tea or coffee. The maple chai glaze adds a sweet touch that makes these scones irresistible. Making them at home is not only easy but leaves your kitchen smelling wonderful!

how to make Homemade Chai Scones with Maple Chai Glaze

Ingredients :

• 12 tablespoons very cold unsalted butter, diced into cubes
• ½ cup very cold heavy cream
• 2 large eggs, divided
• 2 cups all-purpose flour, plus more for rolling out scones
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• 1 tablespoon chai spice blend
• ½ teaspoon kosher salt
• 1 heaping cup powdered sugar
• 2 teaspoons chai spice blend
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream
• 1 tablespoon maple syrup
• Pinch of kosher salt

Directions :

1. Pull the butter, heavy cream, and eggs out of the refrigerator.
2. Measure the heavy cream into a 2-cup liquid measure, then whisk in 1 large egg and 1 large egg yolk. (Save the remaining egg white for brushing the scones.) Set this mixture in the freezer to chill.
3. In a food processor, combine the flour, sugar, baking powder, chai spice blend, and kosher salt. Pulse a few times to mix.
4. Add the cold butter to the flour mixture in the food processor. Pulse until the butter is cut into the flour, about 25-30 pulses. Some butter pieces should be small but some should remain larger.
5. Gradually add the cream and egg mixture to the flour and butter. Pulse until the dough forms a ball and pulls away from the sides. It should be slightly wet, and pieces of butter should still be visible.
6. Transfer the dough to a lightly floured surface. Form it into a ball and then press it into a disc, even if it cracks a bit. Wrap in plastic and place in the freezer for 30 minutes.
7. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a Silpat.
8. Roll the dough out on a floured surface. For full-sized scones, roll into a 1-inch thick circle and cut into 8 wedges. For mini scones, roll to ½-inch thick and cut into strips, then into smaller triangles (2 inches wide and 3 inches long).
9. Place the scones on the baking sheet and brush them with the reserved egg white.
10. Bake for 20-22 minutes until golden brown. Let cool before glazing.
11. While the scones bake, mix the powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup, and salt in a bowl until smooth.
12. Dip the tops of the scones into the glaze to coat them well. For extra glaze, let the first layer set and then add another.
13. Allow the glaze to set for about 10 minutes before serving. Enjoy with coffee or tea!

how to serve Homemade Chai Scones with Maple Chai Glaze

These chai scones are best enjoyed warm, fresh out of the oven or slightly cooled. Serve them with a hot cup of chai tea or coffee for a perfect pairing. You can also add a little butter or another spread for extra flavor.

how to store Homemade Chai Scones with Maple Chai Glaze

To store leftover scones, place them in an airtight container at room temperature. They will stay fresh for up to 2 days. For longer storage, you can freeze them by wrapping each scone in plastic wrap and placing them in a freezer bag. Thaw them at room temperature when ready to enjoy.

tips to make Homemade Chai Scones with Maple Chai Glaze

• Make sure your butter and cream are very cold, as this helps create a flaky texture in the scones.
• Don’t overwork the dough; mix until just combined to keep the scones tender.
• If the dough feels too sticky, sprinkle a little more flour while rolling it out.

variation

You can add other mix-ins like chopped nuts, dried fruits, or chocolate chips to give your scones a personal touch.

FAQs

Q: Can I make these scones without a food processor?
A: Yes! You can cut the butter into the dry ingredients using a pastry cutter or your fingers.

Q: How can I make the chai spice blend at home?
A: You can mix equal parts of ground cinnamon, ginger, and cardamom, with a pinch of black pepper and cloves to make your own chai spice blend.

Q: Can I use something other than heavy cream?
A: Yes, you can use half-and-half or whole milk, but the scones may be less rich and flaky.

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Chai Scones

Delightful chai scones with a sweet maple glaze, perfect for breakfast or as a snack with tea or coffee.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Breakfast, Snack

Cuisine American, Bakery

Servings 8 scones

Calories 250 kcal

Ingredients

  

Scone Ingredients

• 12 tablespoons very cold unsalted butter, diced into cubes Ensure it's very cold for flakiness.
• ½ cup very cold heavy cream Keep it cold to maintain texture.
• 2 large eggs, divided One egg used for egg wash.
• 2 cups all-purpose flour, plus more for rolling out scones
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• 1 tablespoon chai spice blend
• ½ teaspoon kosher salt

Maple Chai Glaze Ingredients

• 1 heaping cup powdered sugar
• 2 teaspoons chai spice blend
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream
• 1 tablespoon maple syrup
• Pinch kosher salt

Instructions

 

Preparation

• Pull the butter, heavy cream, and eggs out of the refrigerator.
• Measure the heavy cream into a 2-cup liquid measure, then whisk in 1 large egg and 1 large egg yolk. Set this mixture in the freezer to chill.

Making the Dough

• In a food processor, combine the flour, sugar, baking powder, chai spice blend, and kosher salt. Pulse a few times to mix.
• Add the cold butter to the flour mixture in the food processor. Pulse until the butter is cut into the flour, about 25-30 pulses. Some butter pieces should be small but some should remain larger.
• Gradually add the cream and egg mixture to the flour and butter. Pulse until the dough forms a ball and pulls away from the sides. It should be slightly wet, and pieces of butter should still be visible.

Chilling and Baking

• Transfer the dough to a lightly floured surface. Form it into a ball and then press it into a disc. Wrap in plastic and place in the freezer for 30 minutes.
• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a Silpat.
• Roll the dough out on a floured surface. For full-sized scones, roll into a 1-inch thick circle and cut into 8 wedges. For mini scones, roll to ½-inch thick and cut into strips, then into smaller triangles.
• Place the scones on the baking sheet and brush them with the reserved egg white.
• Bake for 20-22 minutes until golden brown. Let cool before glazing.

Glazing

• While the scones bake, mix the powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup, and salt in a bowl until smooth.
• Dip the tops of the scones into the glaze to coat them well. Allow the glaze to set for about 10 minutes before serving.

Notes

These scones are best enjoyed warm, fresh out of the oven or slightly cooled. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keyword Baking, Chai Scones, Homemade Scones, Maple Glaze