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Chai Scones With Maple Chai Glaze

Chai scones with maple chai glaze are tender, golden wedges made with a quick cut-in method, then finished with a sweet spiced drizzle. The glaze uses strongly brewed chai for a warm aroma and a glossy stripe finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For chai scones
  • 2.25 cup all-purpose flour
  • 0.33 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 lb unsalted butter cold, 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
 

Make and bake chai scones
  1. Preheat the oven to 400F and line a baking sheet with parchment, so the scones bake evenly.
  2. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, cardamom, ginger, cloves, and salt until evenly combined.
  3. Cut in the cold unsalted butter until the mixture looks crumbly with pea-size bits.
  4. Whisk heavy cream, eggs, and vanilla extract until smooth, then pour into the flour mixture.
  5. Stir just until the dough comes together with no dry streaks, then pat it into an 8-inch circle.
  6. Cut the circle into 8 wedges and place them on the baking sheet.
  7. Brush the tops with heavy cream for sheen, then bake 18-20 minutes until golden.
Glaze and serve
  1. Cool the scones for 10 minutes so the glaze sets without running.
  2. Whisk powdered sugar, maple syrup, strongly brewed chai tea, cinnamon, and cardamom until smooth.
  3. Drizzle the glaze generously over each scone, leaving stripes visible on top.

Notes

For clean wedge edges, chill the dough 10 minutes if it feels soft before patting and cutting. Store scones covered in the refrigerator up to 3 days; rewarm briefly before glazing if desired. Freeze unglazed scones up to 2 months, then thaw and glaze after baking. For a dairy-light option, use a 1:1 baking substitute for the butter and swap cream for an equal amount of lactose-free cream (texture may be slightly softer).