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.

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.

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.

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.