mini chai scones with maple chai glaze


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)

special equipment

  • food processor
  • rolling pin


prep the mini chai scone dough

  1. 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.
  2. 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.
  3. combine the flour, sugar, baking powder, salt, & chai spice in bowl of a food processor. pulse dry ingredients a few times to combine.
  4. 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.
  5. 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!
  6. 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

  1. empty the dough onto a floured surface & form into a ball, pressing it down into a disc shape.
  2. using a rolling pin, roll the dough out until it is 1/4-1/3 inch thick.
  3. cut dough into small triangles, 1 inch in width & 2 inches in length.

freezing for later

  1. 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

  1. preheat the oven to 375 degrees.
  2. arrange scones on parchment-lined baking sheet.
  3. beat 1 egg for an egg wash, & brush scones with egg wash.
  4. bake for 20-22 minutes, until they have risen & the bottom of the scones just begin to turn brown.
  5. remove from oven & allow to cool for 5-10 minutes before glazing them.

while scones bake, prep the maple chai glaze

  1. 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