Chai Spice Scones with Maple Chai Glaze

Early Fall On The Homestead

I love a good scone with a cup of coffee, especially when the weather starts to turn and warm spices begin making their way back into the kitchen. These chai spice scones are filled with cinnamon, spice, and just enough sweetness to make them feel like a treat without being overly sweet.

The dough comes together simply, with very cold butter worked into the flour before the cream and eggs are added. The result is a tender scone with crisp edges and flaky layers. Once they’re baked, a simple maple chai glaze brings everything together.

These are especially good for a slow breakfast or an afternoon coffee. They also make a lovely addition to a weekend brunch when you want something homemade without spending hours in the kitchen.

Why You’ll Love These Chai Spice Scones

These scones have a really nice balance of spice and sweetness. The brown sugar gives the dough a little depth, while the chai spice brings warmth throughout each bite. Then the maple chai glaze adds another layer of flavor without making the scones overly sweet.

I also like that the recipe is fairly forgiving. You don’t need to make perfectly shaped scones or spend much time working the dough. Keeping the butter very cold is the important part. Once everything comes together, you can shape, cut, and get them into the oven fairly quickly.

Ingredients Needed

Chai Spice Scones

Unsalted butter
Heavy cream
Egg
Egg yolk
All-purpose flour
Brown sugar or coconut sugar
Baking powder
Chai spice blend
Kosher salt

Maple Chai Glaze

Powdered sugar
Chai spice blend
Vanilla extract
Heavy cream
Maple syrup
Kosher salt

Equipment Needed

Large mixing bowl
Pastry cutter
Baking sheet
Parchment paper
Small mixing bowl
Whisk

Instructions

Step 1: Prepare the Oven
Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, brown sugar or coconut sugar, baking powder, chai spice blend, and kosher salt.

Step 3: Cut in the Cold Butter
Add the very cold shredded or diced butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some small pieces of butter still visible. Keep the butter as cold as possible.

Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the cold heavy cream, egg, and egg yolk until well combined.

Step 5: Bring the Dough Together
Pour the cream and egg mixture into the dry ingredients. Gently stir until a shaggy dough forms. Don’t overmix. The dough should just hold together.

Step 6: Shape the Scones
Turn the dough onto a lightly floured surface and gently bring it together with your hands. Shape it into a thick round, then cut it into 8 wedges.

Step 7: Arrange the Scones
Place the wedges on the prepared baking sheet, leaving a little space between each one.

Step 8: Bake the Scones
Bake at 375°F for 18–25 minutes, or until the scones are lightly golden around the edges and baked through.

Step 9: Make the Maple Chai Glaze
While the scones cool, whisk together the powdered sugar, chai spice blend, vanilla, heavy cream, maple syrup, and kosher salt until smooth. Add a little more cream if needed to reach your desired consistency.

Step 10: Glaze and Serve
Once the scones have cooled enough that the glaze won’t immediately melt away, drizzle the maple chai glaze over the tops. Serve with coffee or tea.

Tips & Tricks

Keep the butter very cold. This is what helps create flaky pockets throughout the scones.

Shredding the butter makes it easy to distribute throughout the flour without having to work the dough too much.

Don’t overwork the dough once the wet ingredients are added. A shaggy dough will give you more tender scones.

If the dough feels particularly soft, chill the shaped scones for a few minutes before baking.

Let the scones cool slightly before glazing so the maple chai glaze stays on top.

Variations

Use coconut sugar in place of brown sugar for a slightly deeper flavor.

Add a handful of chopped pecans or walnuts for some crunch.

Add a little orange zest to the dough for a bright contrast to the chai spices.

For a stronger maple flavor, add a little extra maple syrup to the glaze and adjust the cream as needed.

Storage & Leftovers

Store cooled scones in an airtight container at room temperature for up to 2 days.

For longer storage, freeze the unglazed scones in a freezer-safe container for up to 3 months.

Thaw frozen scones at room temperature and warm them gently before serving.

If freezing, add the glaze after the scones have thawed for the best texture.

Chai is one of those flavors that can make a simple baked good feel a little more special. These scones don’t need much alongside them—a warm mug of coffee, a quiet morning, and maybe a little time to enjoy them.

The maple glaze is my favorite part. It adds just enough sweetness and lets the chai spice come through without covering up the buttery scone underneath.

Watch me make this recipe here:

Print