Homemade Chai Scones with Maple Chai Glaze
These homemade chai scones, with a sweet maple chai glaze, offer a warm and cozy experience perfect for breakfast or snacks.
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.
Notes
Best served warm with a steaming cup of coffee or tea. Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for about a week.