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.
for the mini chai scones
- 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)
for the maple chai glaze
- 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
for the chai spice blend
- 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
prep the mini chai scone dough
- 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.
roll out the mini chai scones
- 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.
freezing for later
- 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!
bake the mini chai scones
- 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.
while scones bake, prep the maple chai glaze
- combine powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup & salt in a bowl. whisk until combined into a thick glaze.
glaze scones with maple chai glaze & serve with coffee!
- Serving Size: 8