Chai Scones w/ Maple Glaze
Warm, spiced chai scones with a tender, flaky texture and a hint of sweetness. Infused with the comforting flavors of cinnamon, cardamom, and cloves, they’re perfect for pairing with tea or coffee for a cozy treat!
Serves: 8
Time: 35 minutes plus 30 minutes chill time
Scones
¼ cup chai tea (steeped, room temperature)
1 egg
1/4 cup + 2 tbsps yogurt (preferably thick, such as Siggi’s)
1 tsp vanilla extract
2 cups all-purpose flour
¼ cup brown sugar (tightly packed)
1 tbsp baking powder
Pinch of salt
1 tbsp chai spice blend (or DIY: 1 tbsp cinnamon, 1 tsp ground ginger, ¼ tsp nutmeg, ¼ tsp cloves)
½ cup (1 stick) unsalted butter (frozen)
1/4 cup of milk
Maple Glaze
1 cup powdered sugar
A splash of chai tea (add to desired consistency)
Maple syrup (add to desired consistency)
Optional Add-Ins
Chocolate or toffee chips: Add ½–1 cup for a decadent twist.
Dirty chai version: Replace steeping water with brewed coffee or espresso.
Ingredients
Prepare the Chai Tea and Butter
Boil water and steep your chai tea bag until strong. Let it cool to room temperature.
Cut the butter into small cubes and return to the freezer until ready to use.
Mix Wet Ingredients
In a bowl, combine chai tea, egg, yogurt, and vanilla. Set aside.
Mix Dry Ingredients
In a large bowl, whisk together flour, brown sugar, baking powder, salt, and chai spice.
Incorporate Butter
Add the frozen butter to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture is crumbly and shaggy.
Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Stir until the dough is just combined— it might be a little wet but that's ok!
Form the Dough
Turn the dough onto a lightly floured surface. Knead gently until it comes together. Form the dough into a circle about 6 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or overnight.
Shape and Bake
Preheat your oven to 450°F (232°C).
Cut into 8 equal wedges and arrange on a baking sheet.
Brush with a light layer of milk/ cream
Bake for 15 minutes or until golden.
Prepare the Maple Glaze
While the scones cool, whisk together powdered sugar, chai spice, and enough maple syrup to reach your desired consistency.
Once the scones are completely cool, drizzle or dip them in the glaze.
Tips from My Kitchen
Experiment with add-ins: Chocolate chips, toffee, or even a hint of orange zest can elevate these scones.
Try the dirty chai version: Brew coffee or espresso to steep your chai tea for a rich, bold twist.
Brush with milk: Right before you bake them you can brush each scone with a thin layer of milk to add an extra crisp to the outside.
Enjoy these chai scones with your afternoon tea—or coffee—and savor every bite!
Storage:
For the best flavor/texture, keep in an airtight container for 3 days on the counter or up to 7 days in the fridge.
Freeze for up to 3 months for the best flavor
Dietary Restrictions:
Dairy-Free: You're in luck! Any dairy product can be interchanged for equivalent replacements and have the same results for this recipe. I love using Foragers Cashew Yogurt for mine.
Gluten-Free: I have made this recipe with King Arthur's 1:1 Ratio Gluten Free Flour. I would add an extra 2 tablespoons or so of yogurt to keep them from getting dry. If you notice the dough looking extremely shaggy after all is mixed. Keep adding yogurt tbsp by tbsp till you've reached the desired consistency!
Instructions
How To: Images & Video
