Chai Scones with Maple Glaze
Cozy up this winter with homemade chai scones. These spiced breakfast treats are perfectly flaky and tender. They are easy to make from scratch and come with a sweet maple glaze!
I get a little bit of writer’s block (or shall I say baker’s block) after the holiday season. However, after a recent order of a vanilla chai latte at my local coffee shop, I was quickly inspired to incorporate the cozy spices into a scone recipe. To hone in on the wintery flavors, I decided the final touch was the maple glaze I used in my gingerbread scones!
Why You’ll Love This Recipe
- Unique flavor. Chai is an underrated flavor in my opinion. The simple blend of spices makes for a memorable taste (just try Taylor Swift’s cookies if you don’t believe me).
- Tender texture. The ratio of heavy cream and butter guarantees a soft and slightly moist texture.
- Easy to make ahead of time. Prep and cut the dough into triangles and store them in the fridge for 24 hours. You can also keep them in the freezer for up to 3 months and bake from frozen!
- Tried-and-true recipe. I used my basic scone dough that I use for all my scone recipes. The addition of chai spices adds plenty of flavor!
- Heavy cream: For a rich taste and tender texture, use cold heavy cream.
- Butter: Use cold unsalted butter cut into 1/4-inch pieces or grate frozen butter on a box grater.
- Spices: Check that your spices are fresh and not expired for the most flavor!
- Baking powder: This leavening agent helps the scones rise in the oven. Check that it’s not expired for best results.
- Confectioners’ sugar: Also known as powdered sugar, this sweetener is used for the glaze.
- Maple syrup: Use pure maple syrup (not pancake syrup) for the best flavor in the glaze.
Refer to the recipe card for ingredient details and measurements.
Add some mix-ins. If you’re looking for something a little extra in each bite, try mixing in 1/2 cup chopped pecans or walnuts after combining the wet and dry ingredients. You can also add dried fruit or chopped pears.
Try a different glaze. A simple vanilla glaze would complement the chai flavors nicely. Omit the maple syrup and increase vanilla to 2 teaspoons. Add cream as needed. I also think an espresso glaze would taste delicious (a nod to a dirty chai 😉). Replace the maple syrup and cream with 1 to 2 tablespoons cooled espresso.
Add some chocolate. Drizzle on some melted white chocolate like I do for my cranberry pistachio biscotti. Alternatively, stir 1/2 cup chocolate chips into the dough.
Make mini scones! Divide the dough in half and shape into two 6-inch discs. Cut each disc into 6 triangles to yield 12 mini chai scones. Bake at 400 F for 12 to 15 minutes.
How to Make Chai Scones
- Whisk together the dry ingredients—flour, baking powder, salt and spices.
- Grate the butter or cut into 1/4-inch pieces. Add to flour mixture and use your hands or a pastry cutter to combine.
- Whisk together cream, egg and vanilla. Pour over the flour mixture.
- Stir wet and dry ingredients together until large crumbles form.
- Shape dough into a 8-inch diameter disc. Use a sharp knife to cut into 8 triangles. Place on baking sheet and brush with cream. Add a sprinkle of sugar. Chill scones in the refrigerator while oven preheats to 400 F. Once preheated, bake scones for 20 to 22 minutes.
- To make the glaze, whisk together confectioners’ sugar, maple syrup, vanilla and cream. Drizzle over warm scones and serve.
Use cold ingredients. In order to get a light and soft texture, use cold butter and cream. The water in the butter evaporates as the scones bake and create little air pockets in the dough!
Don’t overwork the dough. When combining the wet and dry ingredients, stir just until large crumbles form. When shaping the dough into a disc, the heat of your hands will add warmth so it’s important to work quickly.
Chill the scones before baking. Keeping the scones in the fridge while the oven preheats guarantees that the dough is nice and cold before baking.
Weigh your ingredients using a kitchen scale. This is the most accurate way to measure ingredients. If you don’t have a scale, spoon flour into a measuring cup and level with a knife (don’t pack it down).
Make Ahead and Storage Tips
Make ahead the scones and store in the refrigerator for up to 48 hours or the freezer for up to 3 months. Individually wrap scones in plastic wrap and store in an airtight container to prevent freezer burn. If baking from frozen, let scones sit at room temperature while the oven preheats. Bake for 22 to 24 minutes.
Store chai scones in an airtight container at room temperature for up to 3 days. They are best when eaten the day they are baked.
Freeze baked scones for up to 3 months. Once cooled, wrap in plastic wrap and store in an airtight container. Defrost in the refrigerator before bringing to room temperature or reheating in the toaster oven.
Most likely they were over-baked or too much flour was added. Use an oven thermometer to check that your temperature is accurate and use a kitchen scale to weigh flour.
I suggest a little butter, jam or honey as a spread. Of course, a hot cup of tea or coffee is the best accompaniment!
Use cold ingredients and don’t overwork the dough. The addition of one egg guarantees a moist scone while heavy cream and butter add a rich flavor and light texture respectively.
Did you enjoy the flavors in this recipe? Then try these spiced treats next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Chai Scones with Maple Glaze
- 2 cups (250 g) all purpose flour, plus more for dusting work surface
- 3 Tablespoons granulated sugar, plus more for sprinkling on top
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- Pinch of ground cloves, optional
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 4 Tablespoons (56 g) cold unsalted butter, (see notes)
- ⅔ to ¾ cup (160 to 180 ml) cold heavy cream, plus more for brushing on top
- 1 large egg
- 1 teaspoon pure vanilla extract, optional
- 1 cup (120 g) confectioners’ sugar, sifted
- 1 Tablespoon pure maple syrup, (not pancake syrup)
- ½ teaspoon pure vanilla extract
- 1 tablespoon cream or milk
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, spices, baking powder and salt.
- Use a box grater to shred butter into small pieces (it's best if the butter is frozen). Whisk into the dry ingredients. Alternatively, cut chilled butter into small 1/4-inch pieces and use a pastry cutter to cut the butter into the flour mixture.
- In a separate bowl or measuring cup, whisk together heavy cream, egg and vanilla. Pour the heavy cream mixture into the flour mixture. Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!)
- Use your hands to form dough into a loose ball. If the dough is too dry and doesn’t come together, add another Tablespoon of cream. If the dough is too wet (like cookie dough), add another Tablespoon of flour. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.
- Place scones on prepared baking sheet. Brush the scones with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
- Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
- Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack. Serve scones warm or at room temperature.
- For the glaze, whisk together confectioners’ sugar, maple syrup and vanilla. Add cream as needed for thinner consistency. Drizzle glaze over warm scones and serve.