mini chai scones dipped in a maple chai glaze are the perfect treat for any lover of chai tea lattes & are so easy to whip together for a weekend brunch with your girlfriends or to serve to overnight holiday guests with morning coffee. these chai scones are the perfectly balanced bite: the scone itself is almost savory – it’s so buttery & flaky, & has a great punch of chai spice without being too sweet – & the glaze is totally what dreams are made of. mini chai scones with maple chai glaze. just do it!
confession time: i think i’m the only person out there who legit hates pumpkin-flavored drinks & dishes.
(exception: pumpkin cheesecake with gingersnap crust. it is subtle & balanced & is so light it’s like biting into a delicious cloud of holiday joy … ’nuff said.)
i know you’re giving me side-eye right now & questioning whether you can trust anything i say from here on out, but really, i just don’t get the hype.
last year, for example, i ordered my first-ever pumpkin spice latte from starbs, thinking, “hey, if people go so nuts over it, this thing must be good.”
i expected a nice & sweet latte treat with a subtle pumpkin pie spice flavor…what’s not to like about that, right?
um, GUYS. the thing is nuclear orange?!?!?
WUT? why didn’t anyone warn me?!
& worse yet, i only discovered the disturbing color because it was so sweet & hot that it took me by surprise & i may or may not have spit up a little on my white sweater.
never. ordering. a. psl. again. ughhhhhhh.
chai spice, on the other hand, now THAT’S a fall flavor i can get behind.
i’m admittedly a bit of a chai latte freak, especially as soon as the weather turns crisper & cooler. but beyond a warm & frothy tea latte, chai spices naturally lend themselves so well to fall baking. the aromatic flavors of herbal & citrusy cardamom & zingy ginger are balanced by the warm spicy flavors of cinnamon, nutmeg, allspice & cloves.
i always keep a jar full of my homemade chai spice blend on hand for baking…& i put that shit on everything.
like scones. ahhhh, scones. so flaky. so buttery. so delicious.
especially when they’re mini chai scones packed with the flavor of warm chai spice & covered in a sweet maple chai glaze.
aside from my obsession for all thing chai, these mini chai scones are inspired by the petite vanilla bean scones at starbucks. i used to treat myself to a couple of those baby scones, along with a venti iced coffee (unsweetened, with the tiniest smidge of cream), every saturday morning when chris & i were living in our first apartment together, which was just 1 block away from a starbucks in downtown milwaukee. it was the best way to celebrate the weekend.
these mini chai scones are seriously top-notch. the flavor & texture are really beautifully balanced. the scone itself is almost savory – it’s so buttery & flaky, & has a great punch of chai spice without being too sweet. the glaze, though, is totally what dreams are made of. sweet & sticky, but also complex in flavor due to the richness of the maple syrup & the chai spices.
mini chai scones make the perfectly balanced bite.
plus they’re so cute! eek!
& because they’re mini, chai scones make an awesome little treat to serve when you have your girlfriends over for brunch & mimosas or to serve to overnight holiday guests alongside morning coffee.
bonus hostess tip: making fresh-baked morning pastries is such an easy way to impress guests, but is also totally do-able with some planning:
prep your dough & roll out your scones in advance & you can store them in a ziplock bag in the freezer. the night your guests arrive, thaw out your mini chai scones overnight in the fridge.
baking them fresh in the morning doesn’t complicate the morning routine one bit; the only thing you’d be prepping from scratch is the super easy maple chai glaze.
your guests will totally feel like they’re getting pampered. you can just smile & keep to yourself how truly easy these mini chai scones were to throw together. #besthostessever
mini chai scones with maple chai glaze. just do it!
so i’m dying to know. are you a pumpkin person or a chai person? what’s your favorite way to use chai spice? let me know in the comments below – i would LOVE to chat!
- 12 tbsp very cold butter
- 1/2 c very cold heavy cream
- 3 eggs (2 for scones, 1 for egg wash)
- 2 c flour (plus more for rolling out scones)
- 1/4 c sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 tbsp chai spice blend (*ratios below)
- 1 healping c powdered sugar
- 2 tsp chai spice blend (*ratios below)
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- 1 tbsp maple syrup
- pinch of kosher salt
- 2 parts ground cinnamon
- 1 part groung ginger
- 1 part ground cardamom
- 1/2 part ground cloves
- 1/2 part ground nutmeg
- 1/2 part allspice
- (i make a jar at a time to keep on hand for fall & winter baking)
- food processor
- rolling pin
- remove 1 1/2 sticks of butter from the fridge & dice into 1/4 tbsp squares. place diced butter on a plate & return to the fridge. the key to flakey scones is very, very cold butter. handle it as quickly as possible & keep it in the fridge whenever you're not using it.
- measure 1/2 c cold heavy cream into a liquid measuring cup. crack in 2 eggs & whisk eggs until incorporated into the cream. place liquid measuring cup into the fridge while you prep your dry ingredients.
- combine the flour, sugar, baking powder, salt, & chai spice in bowl of a food processor. pulse dry ingredients a few times to combine.
- remove diced butter from the fridge & add to the dry ingredients in the food processor. pulse until butter is incorporated into dry ingredients, about 35-40 pulses. the butter & flour should come together in a texture that looks like grated parmesan cheese, with pieces of butter still visible.
- remove the cream & egg mixture from the fridge & slowly add to the food processor in a steady stream as you continue to pulse. gradually adding in the liquid & allowing it to incorporate into the dough is key for developing the right texture. slow & steady wins the race!
- once all the liquid is pulsed into the dough, your dough should be slightly wet to the touch, with pieces of butter still visible.
- empty the dough onto a floured surface & form into a ball, pressing it down into a disc shape.
- using a rolling pin, roll the dough out until it is 1/4-1/3 inch thick.
- cut dough into small triangles, 1 inch in width & 2 inches in length.
- at this point, you can pop your mini scone triangles into a ziploc bag & freeze for later use. this is a great trick to reduce prep when you're entertaining or hosting overnight guests. the night before you plan to serve, place the ziploc bag into the fridge to thaw out overnight & bake fresh for your guests in the morning with no additional prep work!
- preheat the oven to 375 degrees.
- arrange scones on parchment-lined baking sheet.
- beat 1 egg for an egg wash, & brush scones with egg wash.
- bake for 20-22 minutes, until they have risen & the bottom of the scones just begin to turn brown.
- remove from oven & allow to cool for 5-10 minutes before glazing them.
- combine powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup & salt in a bowl. whisk until combined into a thick glaze.
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