Description
These cozy homemade chai scones are flaky, buttery, and infused with warm chai spices, then finished with a luscious maple chai glaze. Perfect for chilly mornings, holiday brunches, or anytime you need a spiced treat that fills your kitchen with the aroma of comfort.
Ingredients
For the scones:
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12 tbsp very cold unsalted butter, diced
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½ cup very cold heavy cream
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2 large eggs, divided
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2 cups all-purpose flour, plus extra for rolling
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¼ cup granulated sugar
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1 tbsp baking powder
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1 tbsp chai spice blend
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½ tsp kosher salt
For the glaze:
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1 heaping cup powdered sugar
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2 tsp chai spice blend
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1 tsp vanilla extract
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3 tbsp heavy cream
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1 tbsp maple syrup
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Pinch of kosher salt
Instructions
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Dice the butter and freeze it. Whisk one whole egg and one yolk into the cream and freeze the mixture.
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In a food processor, pulse together flour, sugar, baking powder, chai spice, and salt.
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Add frozen butter and pulse 25–30 times until the mixture resembles coarse crumbs.
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Drizzle in chilled cream and egg mixture, pulsing until dough just comes together.
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Turn the dough onto a floured surface, shape into a disc, wrap in plastic, and freeze for 30 minutes.
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Roll into a 1-inch thick circle, cut into 8 wedges. Place on a baking sheet, brush with reserved egg white.
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Bake at 375°F (190°C) for 20–22 minutes, until golden.
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Mix glaze ingredients. Dip cooled scones once or twice, allowing each coat to set before dipping again.
Notes
Keep butter and cream extremely cold to ensure flaky texture.
Avoid overmixing the dough to maintain tenderness.
For mini scones, divide the dough in two and shape smaller discs.
Store unglazed scones in the freezer and glaze after reheating.
Glaze can be refrigerated and reused on pancakes or muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American