If you love the warm and cozy flavors of chai, these homemade chai scones with a maple chai glaze are perfect for you! Soft, flaky, and topped with a sweet glaze, these scones make for a delightful breakfast or snack. Whether you enjoy them with a cup of coffee or tea, they are sure to bring comfort and joy to your day.
Why Make This Recipe
Making homemade chai scones is a great way to enjoy the wonderful spices and flavors of chai tea in a fun and unique way. Not only are they delicious, but they are also relatively easy to make. Using pantry staples, you can whip up a batch in no time. Plus, the homemade maple chai glaze adds a sweet touch that makes these scones special. They are perfect for sharing with friends and family or treating yourself on a quiet morning.
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
- Food processor
- Bench scraper
Directions:
- 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 (reserve the remaining egg white for brushing the scones). Set this mixture in the freezer to chill while measuring out the dry ingredients.
- In the bowl of a food processor, combine the flour, sugar, baking powder, chai spices, and kosher salt. Pulse a handful of times to mix well.
- Add the cold butter to the flour mixture in the food processor. Pulse it until the butter is cut into the flour mixture, about 25-30 times. Some butter pieces should be small while others remain larger for a tender texture.
- Slowly add the chilled cream and egg mixture. Pulse until a dough forms and pulls away from the sides. The dough should feel slightly wet with pieces of butter visible. You may not need to use all the cream mixture.
- Transfer the dough to a floured surface. Quickly form it into a ball and press it into a disc. Wrap the dough in plastic and freeze for 30 minutes.
- Remove the dough from the freezer and roll it out on a floured surface. For full-sized scones, roll into a circle, 1 inch thick, and cut into 8 wedges. For mini scones, roll into a rectangle, ½ inch thick, and cut into strips, then into triangles.
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper or a Silpat mat. Place the scones on the prepared sheet and brush with the reserved egg wash.
- Bake for 20-22 minutes until they are golden brown. Let them cool before glazing.
- While baking, combine the powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup, and salt in a small bowl. Whisk until you have a thick glaze.
- Dip the top of each scone into the glaze, coating generously. You can glaze them twice for a thicker layer. Allow the glaze to set for about 10 minutes before serving.
How to Serve Homemade Chai Scones with Maple Chai Glaze
These chai scones are best served warm, fresh from the oven. Enjoy them with a steaming cup of coffee or tea. You can serve them plain or show off their glaze for an extra sweet treat. They are perfect for breakfast, brunch, or an afternoon snack.
How to Store Homemade Chai Scones with Maple Chai Glaze
Store any leftover scones in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week. To reheat, simply pop them in the oven for a few minutes before serving.
Tips to Make Homemade Chai Scones with Maple Chai Glaze
- Use very cold butter and cream to ensure flaky scones.
- Don’t overwork the dough; handle it gently to keep it tender.
- Experiment with different spices in your chai blend for unique flavors.
Variation
For a fruity twist, you can add chopped dried fruit such as cranberries or apples to the dough. This will give your scones a delicious burst of flavor!
FAQs
1. Can I make these scones ahead of time?
Yes, you can prepare the dough and freeze it. Just bake the scones directly from frozen, adding a few extra minutes to the baking time.
2. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly. Use a mix of whole wheat and all-purpose flour for a better result.
3. How do I know when the scones are done?
The scones should be golden brown on the outside and puffed up. You can also perform a toothpick test; if it comes out clean, they’re ready!
Enjoy making these delightful Homemade Chai Scones with Maple Chai Glaze!
Homemade Chai Scones with Maple Chai Glaze
Ingredients
Scone Ingredients
- 12 tablespoons very cold unsalted butter, diced into cubes Use very cold for best results.
- ½ cup very cold heavy cream Keep it chilled until use.
- 2 large eggs, divided Reserve egg white for brushing.
- 2 cups all-purpose flour, plus more for rolling out
- 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
- 1 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.
- In the bowl of a food processor, combine flour, sugar, baking powder, chai spices, and kosher salt. Pulse to mix well.
- Add cold butter and pulse until cut into the flour mixture, about 25-30 times with some larger pieces remaining.
- Slowly add the chilled cream and egg mixture, pulsing until a dough forms.
- Transfer the dough to a floured surface, quickly form into a ball, and press into a disc. Wrap in plastic and freeze for 30 minutes.
Baking
- Remove dough from freezer, roll out on a floured surface to 1 inch thick for full-sized scones or ½ inch thick for mini scones, and cut accordingly.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush scones with the reserved egg wash and bake for 20-22 minutes until golden brown.
Glazing
- While baking, combine powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup, and salt in a bowl and whisk until thick.
- Dip the top of each scone into the glaze and allow to set for 10 minutes before serving.