Chai Scones with Maple Glaze: Prepare to be transported to a cozy autumn morning with every single bite! Imagine the warm, fragrant spices of chai tea infused into a buttery, crumbly scone, topped with a luscious, sweet maple glaze. Sounds divine, doesn’t it?

Scones, with their humble beginnings in Scotland, have evolved from simple oatcakes baked on a griddle to the delightful treats we know and love today. While traditionally enjoyed with clotted cream and jam, this chai-infused twist elevates the classic scone to a whole new level of comforting indulgence. The addition of chai spices, a blend deeply rooted in Indian tradition, adds a layer of warmth and complexity that perfectly complements the sweetness of the maple glaze.

What makes these Chai Scones with Maple Glaze so irresistible? It’s the perfect balance of textures – the slightly crisp exterior giving way to a soft, tender interior. The aromatic chai spices, like cinnamon, cardamom, and ginger, create a symphony of flavors that dance on your palate. And let’s not forget the maple glaze, adding a touch of sweetness and a beautiful sheen that makes these scones truly irresistible. Whether you’re enjoying them with a cup of tea or coffee, or simply craving a comforting treat, these scones are guaranteed to brighten your day. Plus, they are surprisingly easy to make, making them perfect for a weekend brunch or a quick afternoon snack.

Ingredients:

For the Scones:

3 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1 cup heavy cream, cold
1 large egg, lightly beaten, for egg wash
Coarse sugar, for sprinkling (optional)

For the Chai Spice Mix (if not using pre-mixed spices):

1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice (optional)

For the Maple Glaze:

2 cups powdered sugar
1/4 cup pure maple syrup
2-4 tablespoons milk (or heavy cream, for extra richness)
1/2 teaspoon vanilla extract
Pinch of salt

Preparing the Scone Dough: The Foundation of Flavor

Alright, let’s get started on these amazing Chai Scones! The key to a great scone is keeping everything cold, cold, cold. This prevents the butter from melting before baking, which is what gives us those lovely flaky layers. So, grab your ingredients and let’s get to work!

Combine the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves. Make sure everything is evenly distributed. This ensures that each scone has that perfect chai spice kick. If you’re using a pre-made chai spice mix, just add the appropriate amount (usually 1-2 tablespoons, depending on the brand) in place of the individual spices.
Cut in the Cold Butter: This is arguably the most important step. Add the cold, cubed butter to the dry ingredients. Using a pastry blender (my preferred method), your fingers (work quickly!), or a food processor (pulse carefully!), cut the butter into the flour mixture until it resembles coarse crumbs. You should still see some pea-sized pieces of butter. These little pockets of butter will melt in the oven and create steam, resulting in those beautiful flaky layers we’re after. If using your fingers, rub the butter and flour together, lifting and tossing to incorporate air. If using a food processor, pulse in short bursts to avoid over-processing.
Add the Cold Heavy Cream: Gradually add the cold heavy cream to the flour and butter mixture, mixing gently with a fork or spatula until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough scones. The dough should be slightly shaggy and a little sticky. If the dough seems too dry, add a tablespoon of heavy cream at a time until it comes together.
Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick disc. Use a sharp knife or a biscuit cutter (about 2-3 inches in diameter) to cut out the scones. Try not to twist the cutter, as this can seal the edges and prevent them from rising properly. If you don’t have a biscuit cutter, you can cut the disc into wedges like a pie.
Chill the Scones: Place the cut scones onto a baking sheet lined with parchment paper. This is another crucial step! Cover the baking sheet with plastic wrap and chill the scones in the refrigerator for at least 30 minutes, or even better, for an hour. This allows the butter to firm up again, which will further enhance the flakiness. You can even chill them overnight for baking the next morning.

Baking the Scones: Golden Brown Perfection

Now that our scones are properly chilled, it’s time to bake them to golden brown perfection. Preheat your oven and get ready for that amazing chai aroma to fill your kitchen!

Preheat the Oven: Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before baking the scones, as this will ensure even baking and a good rise.
Prepare for Baking: Remove the scones from the refrigerator. In a small bowl, lightly beat the egg with a tablespoon of water or milk to create an egg wash. Brush the tops of the scones with the egg wash. This will give them a beautiful golden-brown color. Sprinkle the tops of the scones with coarse sugar, if desired. This adds a nice sparkle and a touch of extra sweetness.
Bake the Scones: Bake the scones for 18-22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on them, as baking times can vary depending on your oven. If the scones start to brown too quickly, you can loosely tent them with foil.
Cool the Scones: Remove the scones from the oven and transfer them to a wire rack to cool slightly. They are best enjoyed warm, but allow them to cool for at least 10-15 minutes before glazing.

Making the Maple Glaze: The Sweet Finale

No Chai Scone is complete without a luscious maple glaze! This glaze is super easy to make and adds the perfect touch of sweetness and maple flavor to complement the chai spices. Let’s whip it up!

Combine the Ingredients: In a medium bowl, whisk together the powdered sugar, maple syrup, milk (or heavy cream), vanilla extract, and salt until smooth. Start with 2 tablespoons of milk and add more, one tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the scones but thin enough to drizzle easily.
Adjust the Consistency: If the glaze is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar. Remember, you can always add more, but you can’t take it away!
Glaze the Scones: Once the scones have cooled slightly, drizzle the maple glaze over the tops. You can use a spoon, a fork, or a piping bag for a more precise application. Let the glaze set for a few minutes before serving.

Tips and Tricks for Perfect Chai Scones

Here are a few extra tips and tricks to ensure your Chai Scones are the best they can be:

Use Cold Ingredients: I can’t stress this enough! Cold butter and cold heavy cream are essential for flaky scones.
Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough scones. Mix the dough until just combined.
Chill the Dough: Chilling the dough allows the butter to firm up, which will enhance the flakiness.
Use a Sharp Cutter: A sharp biscuit cutter will create clean edges and prevent the scones from rising unevenly.
Don’t Twist the Cutter: Twisting the cutter can seal the edges and prevent the scones from rising properly.
Bake on a Lined Baking Sheet: Parchment paper or a silicone baking mat will prevent the scones from sticking to the baking sheet.
Adjust Baking Time: Baking times can vary depending on your oven. Keep a close eye on the scones and adjust the baking time as needed.
Experiment with Flavors: Feel free to add other ingredients to the dough, such as chopped nuts, dried fruit, or chocolate chips.
Make Ahead: You can prepare the scone dough ahead of time and store it in the refrigerator for up to 24 hours. You can also freeze the unbaked scones for up to 2 months. Just thaw them in the refrigerator overnight before baking.
Serving Suggestions: These Chai Scones are delicious on their own, but they are also great with a cup of tea or coffee. You can also serve them with clotted cream, jam, or lemon curd.

Variations and Additions

Want to customize your Chai Scones even further? Here are a few ideas:

Dried Cranberries or Raisins: Add 1/2 cup of dried cranberries or raisins to the dough for a touch of sweetness and chewiness.
Chopped Walnuts or Pecans

Conclusion:

So there you have it! These Chai Scones with Maple Glaze are truly a must-try, and I’m not just saying that because I created the recipe. The warm, comforting spices of chai, combined with the buttery, crumbly texture of the scone, and then drizzled with that sweet, decadent maple glaze… it’s a symphony of flavors and textures that will absolutely delight your taste buds. Seriously, these aren’t your average scones; they’re a little bit of heaven in every bite.

Why are these Chai Scones a must-bake? Because they’re incredibly easy to make, even for novice bakers. The recipe is straightforward, uses readily available ingredients, and requires minimal effort. Plus, the aroma that fills your kitchen while they’re baking is simply divine. It’s like a warm hug on a chilly day. And let’s be honest, who doesn’t need a little extra comfort and joy in their life?

But beyond the ease and the aroma, it’s the taste that truly sets these scones apart. The chai spices – cinnamon, cardamom, ginger, cloves – create a complex and nuanced flavor profile that’s both comforting and exciting. The maple glaze adds a touch of sweetness and a beautiful sheen, making them perfect for a special occasion or a simple weekend treat.

Serving Suggestions and Variations:

These Chai Scones are incredibly versatile. Serve them warm with a dollop of clotted cream or whipped cream for an extra indulgent experience. They’re also fantastic with a cup of hot tea or coffee, making them the perfect afternoon pick-me-up.

Looking for variations? You can easily customize this recipe to suit your preferences. Try adding chopped nuts, like pecans or walnuts, to the dough for added texture and flavor. Or, for a more intense chai flavor, steep a chai tea bag in the warm milk before adding it to the dry ingredients. You could even experiment with different glazes, such as a vanilla glaze or a lemon glaze. The possibilities are endless!

For a festive touch, consider adding dried cranberries or candied ginger to the dough, especially during the holiday season. And if you’re feeling adventurous, you could even try making a savory version of these scones by omitting the sugar and adding cheese and herbs.

These scones are also perfect for brunch gatherings or potlucks. They’re easy to transport and always a crowd-pleaser. Just be prepared to share the recipe, because everyone will be asking for it!

Your Turn to Bake!

I truly believe that these Chai Scones with Maple Glaze will become a new favorite in your household. They’re the perfect combination of comfort, flavor, and ease, making them a winner in my book.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get baking! I’m confident that you’ll love these scones as much as I do. And more importantly, I want to hear about your experience. Did you try any variations? Did you make them for a special occasion? Did your family and friends rave about them?

Please, share your thoughts and photos in the comments below. I’m always eager to see your creations and hear your feedback. Happy baking, and enjoy every delicious bite of these incredible Chai Scones! I can’t wait to hear how they turn out for you!

Chai Scones Maple Glaze: The Ultimate Recipe

Warm, fragrant Chai Scones with chai spices and a maple glaze. Perfect for breakfast, brunch, or a cozy treat.

Prep Time25 minutes

Cook Time20 minutes

Total Time45 minutes

Category: Breakfast

Yield: 8-12 scones

Save This Recipe

Ingredients

3 cups all-purpose flour, plus more for dusting

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes

1 cup heavy cream, cold

1 large egg, lightly beaten, for egg wash

Coarse sugar, for sprinkling (optional)

1 tablespoon ground cinnamon

2 teaspoons ground cardamom

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice (optional)

2 cups powdered sugar

1/4 cup pure maple syrup

2-4 tablespoons milk (or heavy cream, for extra richness)

1/2 teaspoon vanilla extract

Pinch of salt

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.

Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingers (work quickly!), or a food processor (pulse carefully!), cut the butter into the flour mixture until it resembles coarse crumbs. You should still see some pea-sized pieces of butter.

Gradually add the cold heavy cream to the flour and butter mixture, mixing gently with a fork or spatula until just combined. Be careful not to overmix! The dough should be slightly shaggy and a little sticky. If the dough seems too dry, add a tablespoon of heavy cream at a time until it comes together.

Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick disc. Use a sharp knife or a biscuit cutter (about 2-3 inches in diameter) to cut out the scones. Try not to twist the cutter. If you don’t have a biscuit cutter, you can cut the disc into wedges like a pie.

Place the cut scones onto a baking sheet lined with parchment paper. Cover the baking sheet with plastic wrap and chill the scones in the refrigerator for at least 30 minutes, or even better, for an hour.

Preheat your oven to 400°F (200°C).

Remove the scones from the refrigerator. In a small bowl, lightly beat the egg with a tablespoon of water or milk to create an egg wash. Brush the tops of the scones with the egg wash. Sprinkle the tops of the scones with coarse sugar, if desired.

Bake the scones for 18-22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. If the scones start to brown too quickly, you can loosely tent them with foil.

Remove the scones from the oven and transfer them to a wire rack to cool slightly. They are best enjoyed warm, but allow them to cool for at least 10-15 minutes before glazing.

In a medium bowl, whisk together the powdered sugar, maple syrup, milk (or heavy cream), vanilla extract, and salt until smooth. Start with 2 tablespoons of milk and add more, one tablespoon at a time, until you reach your desired consistency.

If the glaze is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.

Once the scones have cooled slightly, drizzle the maple glaze over the tops. Let the glaze set for a few minutes before serving.

Notes

Use cold ingredients for flaky scones.

Don’t overmix the dough.

Chill the dough before baking.

Use a sharp cutter and avoid twisting it.

Bake on a lined baking sheet.

Adjust baking time as needed.

Experiment with flavors by adding dried cranberries, raisins, chopped nuts, or chocolate chips.

The scone dough can be prepared ahead of time and stored in the refrigerator for up to 24 hours, or the unbaked scones can be frozen for up to 2 months.

Serve with tea, coffee, clotted cream, jam, or lemon curd.