A festive & flavorful easy scone recipe for fall, winter, & holiday baking – Chai Scones with Maple Chai Glaze. Flaky, buttery homemade scones laced with warm chai spices – cinnamon, ginger, cardamom, cloves, nutmeg – & finished with a sweet maple chai glaze. Whether you make full-sized chai spice scones or minis, they are the perfect spicy-sweet treat to enjoy with your morning coffee or chai latte!
I’m admittedly a bit addicted to chai lattes, especially when our Minnesota air gets crisper & cooler throughout the fall months. Beyond a warm & frothy tea latte, chai spices also naturally lend themselves so well to sweet treats! The aromatic flavors of herbal & citrusy cardamom & zingy ginger are balanced by the warm, spicy flavors of cinnamon, nutmeg, allspice & cloves. That’s pretty much heaven, if you ask me!
There’s always a jar of my homemade chai spice mix on my spice rack, especially this time of year, & I put it in everything! ICYMI, it’s the simple, 6-ingredient DIY chai spice mix I created a few years back, after many of the other recipes I tried fell a little flat for me, someone who loooves a super spicy & cardamom-forward chai. It’s great in drinks, of course, but it’s also great in sweet treats – cookies, cupcakes, apple crisp, &, of course, scones.
These chai scones are seriously top-notch, with the best tender-flaky texture & really beautifully balanced flavors. The scone itself is almost savory – so buttery & flaky, with a great punch of chai spice without being too sweet. What takes it over the top, though, is the scone glaze – sweet & sticky, with complex, rich flavors of pure maple syrup & chai spices.
It’s a perfectly balanced bite.
These chai scones are…
- PERFECTLY BALANCED – The chai spice scones are borderline savory, so when combined with a quick & simple maple chai scone glaze, they create a perfectly buttery-rich, spicy-sweet bite.
- SERIOUSLY EASY TO MAKE – They look seriously fancy, but your food processor practically does all of the work!
- VERSATILE – You can make full-sized scones or cute minis. Plus, they’re also totally make-ahead- & freezer-friendly, too! Check the Recipe Notes, below, for guidance!
- GREAT FOR ENTERTAINING – Chai scones are great for a weekend brunch, but they’re special enough to serve at any fall or winter gathering – Thanksgiving or Christmas morning, holiday cookie plates, & even baby or bridal showers!
Sugar, spice, & everything nice. ♡ Read on to learn more about these Chai Scones, or jump straight to the recipe & get cookin’!
Key Ingredients for Chai Scones from Scratch
The base scone recipe for these chai spice scones is a pretty standard scone recipe made from just 8 simple ingredients, all of which are baking staples you probably always keep on hand.
You will need…
- All-purpose flour – Plain & simple!
- Baking powder – A generous amount gives these scones bakery-worthy height & lift.
- Granulated sugar – The littlest bit, adding just a kiss of sweetness to offset the rich, buttery flavor.
- Unsalted butter – It wouldn’t be scones without butter, & a lot of it! Be sure to keep your butter as cold as possible for flaky scones.
- Heavy cream & eggs – For more richness & supple texture.
- Chai spices – I use the 6-ingredient DIY chai spice mix shared here on PWWB a few years back. This spice blend is just what I like in a chai – intensely spiced, & very cardamom- & ginger-forward.
The secret to perfectly tender & flaky homemade scones.
There’s nothing worse than a tough, flat scone! Luckily, that’s also pretty easy to avoid.
As you prepare to make this chai spice scones recipe, keep 3 things in mind:
- Cold butter is key: One of the secrets to beautifully flaky scones lies in using cold butter. When I make scones, I like to prep the butter first, then set it in the freezer while I measure out the rest of the ingredients. As you mix & roll out the dough, work quickly to ensure that the butter stays cold. If it begins to soften up (you’ll smell the buttery flavor & you’ll feel the oily texture on your hands), simply pop it into the refrigerator for a few minutes to let the butter cool down.
- Is your leavening agent fresh? When’s the last time you bought baking powder? If you can’t remember, check the expiration date on the bottle. Baking powder plays a crucial role in giving these chai scones their lift, so it needs to be fresh!
- Don’t overwork the dough: Tough scones are the result of overworked dough. In overworking the scone dough, you build the glutens in the flour, which yields chewier, tough scones. To ensure your chai scones are fluffy & tender, be careful not to overwork the dough & instead mix just until combined. Using a food processor to mix up the dough makes this really easy…
How to make scones from scratch…the easy way!
For whatever reason, scones have a notorious reputation for being finicky & difficult to tackle. If I can let you in on a little secret, though? – It’s really easy to make great scones from scratch at home, especially if you have a food processor.
To make chai scone dough, simply…
- Pulse together the dry ingredients: Add the dry ingredients to the bowl of your food processor & pulse a couple of times to combine. Simple!
- Cut in the butter: Add cubed butter to the food processor (remember, it needs to be super cold!) & pulse to cut the butter into the dry ingredients. After about 25-30 quick pulses, some pieces of butter will be very small and coated with flour (it will look like fluffy grated parmesan cheese!), while some pieces of butter will still be large. That’s just the texture you’re looking for!
- Slowly add in the remaining wet ingredients: Whisk together some heavy cream & egg. While pulsing consistently, slowly & gradually stream the heavy cream mixture into the food processor, just until the scone dough forms and begins to pull away from the sides of the food processor.
And just like that, no more than 2 minutes later, your chai scone dough is mixed & ready to roll out. Seriously easy, right?!
Choose your own adventure – Full-Sized Chai Scones or Minis!
One of my favorite things about this easy scone recipe is the fact that you can use the dough to make full-sized scones or mini scones. I’ll never turn down a full-sized scone, but minis are especially nice for a large brunch gathering or to tuck into holiday treat plates…just sayin’!
- For full-sized scones: Roll the dough into a 1-inch disc, then slice into 8 wedges.
- To make minis: Roll the dough into a 1/2-inch thick rectangle. Cut the rectangle into strips, about 2 inches in width, then slice each strip into small triangles, 2 inches wide & 3 inches long.
You can easily cut the scones with a sharp knife, though I typically use a bench scraper when I work with pastry dough.
For the perfect glossy finish, brush your scones with egg wash & bake until golden brown!
A delicious finishing touch – Maple Chai Scone Glaze:
The crumbly texture of a good scone begs for a delicious glaze! The perfect finishing touch for these chai scones is this easy maple chai glaze.
This maple chai scone glaze is out-of-this-world good, & it’s really simple to make. As the scones bake, simply whisk together powdered sugar, chai spices, vanilla extract, maple syrup, & a little bit of heavy cream.
Be sure to use pure maple syrup, not pancake syrup, as it has beautiful richness without tasting cloyingly or artificially sweet!
Once the scones have cooled completely, dunk ’em on into the maple chai glaze. For an extra generous coating, I glaze all of the scones twice, giving them a minute to set between dunks.
Chai Spice Scones Serving Ideas
These chai scones are beautiful, tender, flaky, & delicious. They’re a great morning treat with hot coffee (or a chai tea latte, of course!). They’re also great for entertaining. Some serving ideas…
- Girls’ weekend brunch or bridal &/or baby showers
- Holiday breakfasts, like for Christmas or Thanksgiving Day
- Holiday treat plates, to offer a nice change of pace from cookies!
Bonus hostess tip: Pampering overnight guests with freshly baked scones alongside morning coffee is totally do-able with a little planning in advance! Stock your freezer with frozen scone dough, thaw it out the day your guests arrive, & simply pop ’em in the oven in the morning for fresh-baked scones.
Your guests will totally feel like they’re getting pampered. You can just smile & keep to yourself how truly easy these chai scones were to throw together. (Best hostess ever!!!)
These Chai Spice Scones with Maple Chai Glaze are probably one of my favorite sweet treats we’ve ever shared here on PWWB, & I can’t wait for you to try them!
If you do give them a try, be sure to let me know!: Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! Happy cooking! ♡Print
Flaky, buttery homemade scones laced with warm chai spices – cinnamon, ginger, cardamom, cloves, nutmeg – & finished with a sweet maple chai glaze. These Chai Scones with Maple Chai Glaze are festive, flavorful, & perfect for fall, winter, & holiday baking!
for the Chai Scones:
- 12 tablespoons very cold unsalted butter, diced into cubes
- ½ cup very cold heavy cream
- 2 large eggs, divided
- 2 cups all-purpose flour, plus more for rolling out scones
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon chai spice blend
- ½ teaspoon kosher salt
for the Maple Chai Glaze:
- 1 heaping cup powdered sugar
- 2 teaspoons chai spice blend
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- 1 tablespoon maple syrup
- pinch of kosher salt
- Food processor
- Bench scraper
- Prep the wet ingredients: Pull the butter, heavy cream, and eggs out of the refrigerator.
- Butter: Working quickly, dice the butter into 1/4 tablespoon squares. I like to cut the butter in half both lengthwise and widthwise, then chopping it into slices along the tablespoon lines of the butter wrapper to get 48 uniform squares of butter out of 1 stick. Place the diced butter on a plate and set it in the freezer.
- Measure the heavy cream into a 2-cup liquid measure, then whisk in 1 large egg + 1 large egg yolk. (Reserve the remaining egg white for brushing the scones.) Set the heavy cream mixture in the freezer to chill while you measure out the dry ingredients.
- Prep the dry ingredients: In the bowl of a food processor combine the flour, sugar, baking powder, chai spices, & kosher salt. Pulse a handful of times to quickly bring the mixture together.
- Add the wet ingredients: Pull the butter out of the freezer and add it to the flour mixture in the food processor. Pulse it into the flour until the butter begins to cut into the flour mixture, about 25-30 pulses. Some pieces of butter will be very small and coated with flour (it will look like fluffy parmesan cheese!), and some pieces of butter will still be large, which is ideal for a tender, flaky scone. Pull the cream & egg mixture out of the freezer. Slowly and gradually pulse it into the butter & flour mixture, until the dough just forms a ball and starts to pull away from the sides of the food processor. The dough should be slightly wet to the touch, with pieces of butter still visible. You may not need to use all of the cream mixture – that’s okay!
- Rest the dough: Transfer the scone dough to a lightly floured surface. Working quickly, form it into a ball and press it into a disc. The dough may break apart a little bit, and that’s fine! Just work quickly to get it into another ball, then pat it down into a disc. Wrap the dough in plastic & transfer it to the freezer to rest for 30 minutes.
- Roll out the scones: Remove the scone dough from the freezer, placing it on a lightly floured surface. For full-sized scones, roll the dough into a circle, 1 inch thick. Use a sharp knife or bench scraper to cut the dough into 8 wedges. For mini scones, roll the dough into a rectangle, 1/2-inch thick. Cut the rectangle into strips, about 2 inches wide. Slice each strip into smaller triangles, 2 inches wide & 3 inches long.
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Transfer the scones to the prepared baking sheet & brush generously with the egg wash.
- Bake the scones for 20-22 minutes, until golden brown. Remove from the oven & allow to cool before glazing.
- Make the maple chai glaze: Meanwhile, as the scones bake, combine powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup & salt in a small bowl. Whisk until combined into a thick glaze.
- Glaze the scones: Submerge the top of a scone into the glaze, generously coating each scone. I like to glaze the scones once, let them set up for a little bit, then glaze them a second time, in order to get a very thick layer of glaze. Let the glaze set up for 10 minutes or so before serving the scones. They’re great with coffee or tea!! Enjoy!!
- Storage: Homemade chai scones will keep, stored in an airtight container at room temperature for up to 3 days.
- Freezing: These chai scones are also incredibly freezer-friendly. To freeze: arrange on a baking sheet & flash freeze until chilled through. Transfer to an airtight freezer container or bag & store in the freezer for up to 3 months. Thaw at room temperature.
- Make-ahead: One of my favorite hostess tricks is baking fresh scones for guests using dough I’ve made ahead of time. Major wow factor! To make-ahead, prepare & roll out the chai scones according to Steps 1-5, above. Arrange on a baking sheet & flash freeze the scone dough, until firm. Once firm, transfer to an airtight freezer container or bag & store in the freezer for up to 3 months. To bake fresh scones, thaw the dough out overnight in the refrigerator. Bake & glaze according to Steps 6-9 – easy!
Keywords: chai scones, chai spice, flaky, tender, glazed, freezer, make-ahead, homemade, simple, easy
Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat
Love these Chai Scones? Here are a few more cozy dessert recipes to try!
- Chai Spiced Apple Crisp – Another cozy treat for Chai lovers!
- Raspberry Dark Chocolate Chunk Scones – Another flawless scone recipe!
- Best-Ever Pumpkin Cheesecake with Gingersnap Crust – The ultimate pumpkin dessert for fall!
- Mini Flourless Chocolate Cakes – with molten-hot chocolate centers!
- Minneapolis Blackout Cookies – Ultra-rich & chocolatey cookies with caramelized white chocolate.
- Tahini Buckeyes – The irresistible classic treat, with a little sesame flare!
- All PWWB Dessert Recipes
Thank you so much for reading & supporting Plays Well With Butter. This post includes affiliate links for products I truly love & use on the reg in my own home. All opinions are always my own! Should you make a purchase using one of these links, PWWB will earn a small commission at no extra cost to you, which helps me continue to bring you great original & free content.