Chai Scones With Maple Glaze for a Cozy Fall Morning

Chai Scones with Maple Glaze

These chai scones with maple glaze are flaky, tender spiced breakfast treats that are easy to make from scratch. The idea came after ordering a vanilla chai latte at a coffee shop.

The warm chai spices inspired adding that cozy flavor to a classic scone dough, and the maple glaze is the same one used on gingerbread scones.

The original recipe comes from Haley at If You Give a Blonde a Kitchen, and it has become a favorite for chilly mornings. If you enjoy maple flavors, you might also like these Maple glazed scones.

The recipe is built on a basic, tried and true scone dough, so if you have made scones before, this will feel familiar. The chai spices are simply added to the dry ingredients.

The result is a scone that tastes like a warm chai latte in baked form. The scones are made from scratch and topped with a sweet maple glaze. They are categorized as breakfast, brunch, and snack, with English cuisine designation.

The scones are perfect for a cozy fall morning, a winter brunch, or an afternoon snack with tea. The warm spices and maple glaze make them feel special without being complicated. The recipe yields 8 scones, and each serving is one scone. The prep time is 10 minutes, with 15 minutes of chilling and 22 minutes of baking.

You can find the full chai scones with maple glaze recipe at the original source.

Why You’ll Love This Recipe

There are several reasons this recipe stands out. First, the chai spices give a distinctive flavor that feels warm and seasonal. The blend of cinnamon, cardamom, ginger, nutmeg, allspice, and cloves creates a cozy taste without being overpowering.

Second, the ratio of heavy cream and butter gives the scones a soft, slightly moist texture. They are tender rather than dry or crumbly.

• Chai spice blend: warm, aromatic, and balanced.
• Tender texture: heavy cream and butter work together.
• Make ahead friendly: prep and cut into triangles, then refrigerate for 24 hours or freeze for up to 3 months.
• Bake from frozen: no need to thaw completely; they bake from frozen.
• Simple base: uses a basic scone dough with chai spices added.
• Maple glaze: complements the spices and adds sweetness.

The maple glaze is sweet but not overpowering. It adds a lovely finish. The scones are also versatile. You can enjoy them plain, or you can add mix ins like nuts or chocolate. If you enjoy chai spice in other baked goods, these Chai spice maple cupcakes are another cozy option.

These scones have a tender crumb and a crisp edge. The chai spices are warm and aromatic. The maple glaze adds a sweet, sticky finish. They are a treat that feels special but comes together with simple steps.

The maple glaze is the same one used on gingerbread scones, so if you have made those, you already know how good it is. The dough can be made ahead and stored in the refrigerator for up to 48 hours.

It can also be frozen for up to 3 months. This makes it easy to bake fresh scones on a busy morning.

Ingredient Notes

Use cold heavy cream for a rich taste and tender texture. Cold unsalted butter can be cut into 1/4 inch pieces or grated while frozen on a box grater.

Check that your spices and baking powder are fresh and not expired for the best flavor and rise. For the glaze, confectioners’ sugar is also called powdered sugar. Use pure maple syrup, not pancake syrup.

Fresh spices make a big difference. If your spices have been in the pantry for years, they will not deliver the same flavor. The same goes for baking powder.

It is worth checking the expiration date before you start. The recipe uses a blend of seven spices to create the chai flavor. Each one adds its own note.

Cinnamon and cardamom are the most prominent, while cloves add a subtle warmth. For the glaze, you will need confectioners’ sugar, pure maple syrup, vanilla extract, and cream or milk. The glaze comes together in minutes. Refer to the recipe card for full details and measurements.

Recipe Variations

Once you master the base recipe, you can try several variations. For mix ins, stir in 1/2 cup chopped pecans or walnuts after combining the wet and dry ingredients. You can also add dried fruit or chopped pears.

Glaze variations: For a vanilla glaze, omit the maple syrup and increase vanilla to 2 teaspoons, adding cream as needed. For an espresso glaze, replace the maple syrup and cream with 1 to 2 tablespoons cooled espresso. This gives a coffee house twist.

Chocolate: Drizzle melted white chocolate over the baked scones, or stir 1/2 cup chocolate chips into the dough.

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.

These variations let you adjust the sweetness and flavor to your liking. The mini version is great for parties or a brunch spread. If you want to keep the maple theme, the original maple glaze is always a good choice.

For a nutty crunch, toasted pecans are a nice addition. If you prefer a fruitier scone, dried cranberries or chopped pears work well. The espresso glaze is a good option if you want a less sweet finish.

The white chocolate drizzle adds a creamy touch. If you want a less sweet scone, you can skip the glaze entirely or drizzle it lightly. These variations are all optional.

You can mix and match them to create your own favorite version.

How to Make Chai Scones

Making these scones is straightforward. Here is the step by step process.

1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together flour, sugar, spices, baking powder, and salt.
3. Grate frozen butter on a box grater or cut chilled butter into 1/4 inch pieces. Add to the dry ingredients and combine with your hands or a pastry cutter.
4. In a separate bowl, whisk together heavy cream, egg, and vanilla. Pour into the flour mixture. Stir with a wooden spoon or silicone spatula until large dough crumbles form. Avoid overmixing.
5. Form the dough into a loose ball. If it is too dry, add another tablespoon of cream. If too wet, add another tablespoon of flour. Transfer to a floured surface and press into an 8 inch round disc. Cut into 8 triangles with a bench scraper or sharp knife.
6. Place scones on the prepared baking sheet. Brush with cream and sprinkle with sugar if desired. Chill in the refrigerator for about 15 minutes while the oven preheats.
7. Preheat oven to 400 F. Once it beeps, wait 5 more minutes to ensure it is fully hot.
8. Bake for 20 to 22 minutes or until edges are golden brown. Cool on the pan for a few minutes, then transfer to a wire rack.
9. For the glaze, whisk together confectioners’ sugar, maple syrup, and vanilla. Add cream as needed for a thinner consistency. Drizzle over warm scones and serve.

The dough will be slightly shaggy at first. That is normal. Just gather it together with your hands.

Do not knead it like bread. Overworking will make the scones tough. The total time is about 47 minutes, including 10 minutes of prep, 15 minutes of chilling, and 22 minutes of baking.

These scones are best enjoyed warm, when the glaze is slightly soft and the spices are fragrant. The key is to keep the dough cold and handle it gently. The less you work the dough, the more tender the scones will be.

Expert Tips

Cold ingredients are the secret to light, soft scones. The water in the butter evaporates during baking and forms small air pockets in the dough. That is what gives scones their flaky layers. Use cold butter and cold cream, and keep everything cold until the moment they go into the oven.

Another important tip is to avoid overworking the dough. Stir only until large crumbles form. When shaping the disc, work quickly because the warmth of your hands adds heat. Chilling the scones while the oven preheats ensures the dough is cold before baking.

For the most accurate measurement, use a kitchen scale. If you do not have a scale, spoon flour into a measuring cup and level it with a knife without packing it down. Packed flour can make the scones dry. An oven thermometer can help you avoid dry scones caused by over baking.

Keep the dough cold, handle it gently, and your scones will reward you with a tender, flaky texture.

If you do not have a pastry cutter, you can use two knives or your fingertips. Just work quickly so the butter does not melt. A pastry cutter or your fingertips can be used to cut the butter into the flour. If the butter starts to soften, put the bowl in the refrigerator for a few minutes.

Make Ahead and Storage Tips

These scones are very make ahead friendly. You can prepare the dough, cut it into triangles, and store the unbaked scones in the refrigerator for up to 48 hours. For longer storage, freeze the unbaked triangles for up to 3 months. Wrap each scone individually in plastic wrap and place in an airtight container to prevent freezer burn.

To bake from frozen, let the scones sit at room temperature while the oven preheats, then bake for 22 to 24 minutes.

Baked chai scones keep in an airtight container at room temperature for up to 3 days. They are best eaten the day they are baked. Baked scones can also be frozen 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 a toaster oven.

These scones are a great option for holiday mornings because you can do the work ahead of time. Just bake them while you are making coffee. These scones are best enjoyed fresh, but they reheat well. A quick warm up in a toaster oven brings back their crisp edges.

Nutrition note: per serving, one scone has 328 calories, 47 grams of carbohydrates, 5 grams of protein, 14 grams of fat, 8 grams of saturated fat, 1 gram of fiber, 22 grams of sugar, 163 milligrams of sodium, and 58 milligrams of cholesterol.

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Chai Scones with Maple Glaze

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Chai Scones with Maple Glaze These chai scones with maple glaze are flaky, tender spiced breakfast treats that are easy to make from scratch. The idea came after ordering a vanilla chai latte at a coffee shop.

• Total Time: 47 min
• Yield: 8 scones 1x

Ingredients

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Chai Scones
2 cups all purpose flour
3 Tablespoons granulated sugar
1 ½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Pinch ground cloves
1 Tablespoon baking powder
½ teaspoon salt
4 Tablespoons unsalted butter, cold
⅔ to ¾ cup heavy cream, cold
1 large egg
1 teaspoon pure vanilla extract

Maple Glaze
1 cup confectioners’ sugar, sifted
1 Tablespoon pure maple syrup
½ teaspoon pure vanilla extract
1 tablespoon cream or milk

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Instructions

Chai Scones
1-Line a baking sheet with parchment paper: Line a baking sheet with parchment paper. Set aside.
2-In a large bowl, whisk together flour,: In a large bowl, whisk together flour, sugar, spices, baking powder and salt.
3-Use a box grater to shred butter: 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.
4-In a separate bowl or measuring cup,: 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!)
5-Use your hands to form dough into: 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.
6-Place scones on prepared baking sheet: 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).
7-Preheat oven to 400° F: Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
8-Remove scones from the refrigerator and transfer: 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.

Maple Glaze
9-For the glaze, whisk together confectioners’ sugar,: 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.

Last Step:

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Notes

Additional time: follow the resting and cooling steps (15 min).

• Prep Time: 10 min
• Cook Time: 22 min
• Method: bake

Nutrition

• Serving Size: 1 scone
• Calories: 328kcal
• Sugar: 22g
• Sodium: 163mg
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 58mg