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Chai Scones With Maple Chai Glaze

Chai scones with warm cinnamon-cardamom flavor and a tender, flaky crumb, finished with a maple chai glaze drizzle. Baked at 400°F for golden edges and crowned with a creamy, aromatic glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For chai scones
  • 2.25 cup all-purpose flour
  • 0.3333333333 cup granulated sugar
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp salt
  • 0.5 cup cold unsalted butter, cubed
  • 0.75 cup heavy cream
  • 2 eggs
  • 1 tsp vanilla extract
For maple chai glaze
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp strongly brewed chai tea
  • 0.25 tsp cinnamon
  • 0.25 tsp cardamom

Equipment

  • 1 sheet pan

Method
 

Bake the chai scones
  1. Preheat oven to 400°F and line a baking sheet with parchment, ensuring a ready nonstick surface for the dough.
  2. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, cardamom, ginger, cloves, and salt until evenly distributed.
  3. Cut in cold unsalted butter until the mixture looks crumbly with pea-size bits.
  4. Whisk heavy cream, eggs, and vanilla extract, then stir into the flour mixture just until the dough comes together.
  5. Pat dough into an 8-inch circle, then cut into 8 wedges with clean lines for even baking.
  6. Brush the tops of the scones with a little heavy cream for browning, then bake for 18-20 minutes at 400°F until golden.
Glaze and serve
  1. Cool scones for 10 minutes so the glaze stays thick and clings rather than melting off.
  2. Whisk powdered sugar, maple syrup, strongly brewed chai tea, cinnamon, and cardamom until smooth, then drizzle generously over each scone in stripes.

Notes

For the tenderest crumb, keep the butter very cold and mix the dough just until it forms—overmixing will make the scones tough. Store baked scones in an airtight container in the refrigerator up to 3 days; freeze unglazed scones up to 2 months and glaze after thawing. For a dairy-light swap, use evaporated milk or oat creamer for the cream, but note the scones may brown slightly faster.