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Chai Spiced Scones with Maple Glaze

The best Chai Spiced Scones - buttery tender scones spiced perfectly with warm Chai spices, topped with a sweet maple glaze

Course Breakfast
Cuisine American
Keyword Fall, holiday recipes, scones, winter
Prep Time 15 minutes
Cook Time 25 minutes
Servings 10 scones

Ingredients

  • 2 1/2 cups unbleached all purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons chai spice blend or 1.5 tablespoons cinnamon 1 teaspoon ground
  • ginger 1/2 teaspoon ground cardamom, 1/2 teaspoon ground cloves
  • 8 tablespoons Kerrygold Unsalted Butter very cold
  • 1/4 cup heavy cream cold
  • 1/2 cup plain or full fat yogurt cold
  • 1 large egg cold
  • For the glaze:
  • 2 cups powdered sugar
  • 2 teaspoon of maple extract or maple syrup
  • 2-3 tablespoons milk
  • pinch of kosher salt

Instructions

  1. Preheat the oven to 375 degrees F. In a large mixing bowl, combine the flour, sugar, baking, powder, and salt, and chai spices, whisk to combine. Add the cold butter to the bowl, and use a pastry blender or your fingers to cut the butter into the flour, until the butter is the size of small peas. If doing by hand, firmly press the prices of butter between your fingers, coating them in flour as your go.
  2. In a small measuring cup, combine the heavy cream, yogurt, and egg. Whisk to combine. Make a small well in the center of the dry ingredients, and pour the cream mixture into the well. Using a spoon, gently fold the cream into the dry ingredients until just combined.
  3. Pour the dough out onto a floured work surface. Use your hands to very gently knead the dough into a 10" circle about 3/4” thick, pulling in any loose flour-y bits.

  4. Use a round biscuit cutter to stamp out as many scones as possible. It helps to dip the cutter in flour first for a nice clean cut. Place the scones on a baking sheet lined with parchment paper. If your kitchen is warm, and the dough gets soft and slightly sticky, place the stamped out scones in the fridge for 15-20 minutes to firm up before baking.

  5. Bake for 25-28 minutes or until golden brown.
  6. Meanwhile, make the glaze. Combine the powdered sugar, milk, maple extract (or syrup) and salt in a small mixing bowl. Whisk until smooth. Once the scones have cooled, dip each scone into the glaze, then let the glaze set for 5-10 minutes.
  7. Optional: sprinkle the tops with cinnamon sugar. Enjoy!