Go Back
–+ servings
Chai Scones with Maple Chai Glaze Recipe

Chai Scones with Maple Chai Glaze

iamwinfred
These Homemade Chai Scones with Maple Chai Glaze are tender, buttery, and packed with warm spices like cinnamon, cardamom, ginger, and cloves. Each scone bakes up with beautifully flaky layers and a golden crust, then gets finished with a dreamy maple chai glaze that's sweet, sticky, and utterly irresistible. Ready in under 40 minutes with simple pantry staples, these scones are perfect for cozy weekend mornings, fall brunch spreads, or an afternoon treat alongside your favorite hot drink.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Brunch
Cuisine British
Servings 8 scones
Calories 320 kcal

Equipment

  • Large mixing bowl
  • Pastry cutter Or use the large holes of a box grater to grate in frozen butter
  • Baking sheet Rimmed, heavy-gauge recommended for even heat distribution
  • Parchment paper
  • Measuring cups and spoons
  • Kitchen scale Recommended for accuracy
  • Bench scraper or sharp knife For cutting scone dough into wedges
  • Whisk
  • Pastry brush For applying egg wash
  • Wire cooling rack
  • Small bowl For making the glaze and egg wash

Ingredients
  

For the Scones

  • 2 cups all-purpose flour 240g; spooned and leveled, not scooped
  • 1/3 cup granulated sugar 65g
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/2 cup unsalted butter 113g; cold and cut into 1/2-inch cubes — keep refrigerated until needed
  • 1/2 cup heavy cream 120ml; cold
  • 1 large egg cold
  • 1 tsp pure vanilla extract

For the Maple Chai Glaze

  • 1 cup powdered sugar 120g; sifted
  • 2 tbsp pure maple syrup Use Grade A Dark Amber for richest flavor
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground ginger
  • 2-3 tbsp heavy cream Or milk; added one tablespoon at a time to reach desired drizzle consistency

For the Egg Wash

  • 1 large egg
  • 1 tbsp heavy cream Or milk

Instructions
 

  • Preheat oven to 400°F (205°C) and line a large baking sheet with parchment paper. Cut butter into 1/2-inch cubes and return to the refrigerator or freezer; keep the heavy cream and egg cold until needed.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, cardamom, ginger, cloves, and allspice until evenly combined.
  • Add the cold butter cubes to the flour mixture and use a pastry cutter (or box grater) to cut the butter in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. If the mixture warms up, chill it in the freezer for 5-10 minutes before continuing.
  • Whisk together the cold heavy cream, egg, and vanilla extract in a small bowl, then pour over the flour-butter mixture. Gently fold with a spatula or fork just until the dough comes together — do not overmix.
  • Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 8 equal wedges and transfer to the prepared baking sheet, spacing them 2 inches apart.
  • Whisk together the egg and 1 tablespoon of heavy cream to make the egg wash, then brush it lightly over the tops of each scone (avoid the cut sides).
  • Bake at 400°F (205°C) for 16-20 minutes, until the tops are deep golden brown and the bottoms are nicely browned. Cool on the pan for 5 minutes, then transfer to a wire rack.
  • Sift the powdered sugar into a small bowl and stir in the maple syrup, cinnamon, cardamom, and ginger. Add heavy cream one tablespoon at a time until the glaze is thick but pourable.
  • Once the scones have cooled for at least 10 minutes, drizzle the maple chai glaze generously over each one. Allow the glaze to set for 5-10 minutes, then serve and enjoy.

Notes

  • Keep everything cold: Cold butter, cream, and egg are essential for flaky layers. If your kitchen is warm, chill the shaped scones for 10-15 minutes before baking.
  • Don't overwork the dough: Mix just until the dough comes together — overworking develops gluten and results in tough, dense scones.
  • Measure flour correctly: Spoon flour into the measuring cup and level off with a knife. Scooping directly packs in too much flour and leads to dry scones.
  • Grate the butter trick: Freeze the butter, then grate it through the large holes of a box grater directly into the flour. This evenly distributes butter without warming it.
  • Use real maple syrup: Only pure maple syrup will give you an authentic, deep maple flavor in the glaze. Avoid pancake or flavored syrups.
  • Make-ahead option: Shaped, unbaked scones can be frozen solid on the baking sheet, then stored in a zip-lock bag for up to 1 month. Bake from frozen at 400°F, adding 3-5 extra minutes.
  • Storage: Store unglazed scones at room temperature in an airtight container for up to 2 days, or refrigerate glazed scones for up to 4 days.
  • Reheating: Warm scones in a 325°F oven for 5-8 minutes or microwave for 20-30 seconds. Add fresh glaze after reheating for the best presentation.
  • Spice adjustment: For a bolder chai flavor, increase cardamom to 1½ teaspoons. For a milder version, reduce cloves to 1/8 teaspoon.
  • Mix-in ideas: Fold in ½ cup mini chocolate chips or 2 tablespoons finely chopped crystallized ginger with the wet ingredients for a fun variation.

Nutrition

Serving: 1SconeCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 210mgPotassium: 85mgFiber: 1gSugar: 18gVitamin A: 10IUCalcium: 8mgIron: 10mg
Keyword chai scones, chai spice baking, fall scones recipe, homemade scones, maple chai glaze
Tried this recipe?Let us know how it was!