These are the scones I make when I want the house to smell like warm spices and maple, the kind of smell that makes you pause for a second before starting the day.
I love scones, knowing they’ll be perfect the next morning with coffee or chai.
They’re soft inside, lightly crumbly at the edges, and that maple chai glaze just melts right into the top.
Cozy without trying too hard, which is honestly my favorite kind of baking.
Tips to Make It Even More Delicious
- Cold butter is non-negotiable for scones, so if your kitchen is warm, pop the cubed butter in the freezer for 5 minutes before mixing to keep that flaky texture.
- Using real maple syrup makes a big difference in the glaze flavor, and pure maple syrup gives a deeper, caramel-like sweetness that pairs beautifully with chai spices.
- If you love strong chai flavor, use a bold chai spice blend or even grind your own spices fresh using a spice grinder for the most aroma.
- For clean cuts and taller scones, use a sharp bench scraper or knife and press straight down instead of sawing back and forth.
Chai Scones with Maple Chai Glaze
Course: DessertDifficulty: Easy8
scones15
minutes20
minutesIngredients
- For the scones
2 cups all-purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons chai spice blend
1/2 cup cold butter, cubed
1/2 cup milk
1 teaspoon vanilla extract
- For the maple chai glaze
3/4 cup powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons milk
1/2 teaspoon chai spice blend
Directions
- Start by preheating your oven to 200°C (400°F) and lining a baking tray with parchment paper, then whisk together the flour, brown sugar, baking powder, baking soda, salt, and chai spice in a large bowl until everything looks evenly mixed and warm-toned.
- Add the cold butter cubes to the bowl and use your fingers or a pastry cutter to work them into the flour mixture until it looks like coarse crumbs, with some small buttery bits still visible because that’s what gives the scones their soft texture.
- In a separate bowl, stir together the milk and vanilla, then pour it into the dry ingredients and gently mix just until a dough forms, stopping as soon as everything comes together because overmixing makes scones tough.
- Turn the dough out onto a lightly floured surface, pat it into a round about 1 inch thick, and cut it into 8 wedges, placing them slightly apart on the prepared baking tray so they have room to rise.
- Bake for 18–20 minutes until the tops look set and lightly golden, then let the scones cool for about 10 minutes before glazing so the glaze doesn’t completely slide off.
- While the scones cool, whisk together the powdered sugar, maple syrup, milk, and chai spice until smooth and pourable, then drizzle it generously over the scones and let it set for a few minutes before serving.
Notes
- This goes so beautifully with a glass of hot black coffee.
Variations and Substitutes
- You can swap half the flour for whole wheat flour for a slightly heartier scone, though they’ll be a bit more dense.
- Dairy-free milk and vegan butter work well here, just choose unsweetened milk so the glaze doesn’t get overly sweet.
- For a crunchier finish, sprinkle the unbaked scones lightly with sugar before baking.
- If maple isn’t your thing, the glaze also works beautifully with honey or even a simple vanilla glaze.
Conclusion
These chai scones are one of those bakes that feel comforting without being heavy, perfect for slow mornings, shared afternoons, or that quiet moment when you just want something warm and homemade.
They’re simple, gently spiced, and the kind of treat that disappears faster than you expect. If you’re anything like me, you’ll find yourself reaching for a second one without even thinking about it.
