Nothing says "good morning" like fresh scones and a cup of coffee. These maple chai scones are tender and flaky and taste like a warm hug.
This post was originally published in November 2018 and has been updated.
Save a trip to the bakery and enjoy scones at home. They are easy to make and come together with mostly staple ingredients.
These maple chai scones are filled with warm spices and studded with cinnamon morsels. They have all the vibes of a popular coffee shop drink - in pastry form.
- Chai seasoning - This homemade spice mix is a blend of spices that may already be in your pantry. Cinnamon, cloves, nutmeg, ginger, and cardamom taste like a warm hug. You can also use store-bought.
- Cinnamon or maple chips are typically available during the fall and winter months. You can find them at your local supermarket or box store such as Target or Walmart. You can also find cinnamon chips on Amazon. White chocolate chips can easily be substituted.
See the recipe card for complete instructions and ingredient amounts.
- Grate the butter (see discussion below). Keep chilled while gathering and mixing the other ingredients.
- In a mixing bowl, combine the flour, sugar, chai seasoning, baking powder, and salt. Whisk together. (Images 1 and 2)
- Add the grated butter. Using a fork, toss to evenly incorporate the butter with the flour mixture. Images 3 and 4)
- Toss in the morsels. (Image 5)
- Add the cream and mix until the dough comes together. (Image 6)
- Turn the dough out onto a board lightly dusted with flour.
- Press together to form a circle about 8 inches in diameter. Slice into 8 wedges. (Image 7)
- Transfer to a parchment-lined baking sheet. Brush the scones with cream. (Image 8)
- Chill the scones while the oven preheats to 400 degrees.
- Bake for 15-20 minutes until set and lightly golden around the edges. Cool. (Image 9)
- For the glaze, whisk together powdered sugar, maple syrup, and maple extract. Add enough cream to reach desired consistency.
- Drizzle, pipe, or spread over the scones. (Image 10)
Frozen grated butter
This is my number one tip for flaky scones. Grating the butter creates small shards that easily mix into the flour by simply tossing with a fork.
Keep the grated butter in the freezer while you pull together the rest of the ingredients. I also recommend chilling the scones while the oven preheats.
Working the dough and shaping it into scones can warm up the butter. Keeping the butter cold helps to create steam in the oven which results in a flaky texture.
Serving and storing
Scones are perfect for breakfast or as an afternoon treat. They also make a great addition to a brunch spread.
Store scones in an airtight container for no more than 2-3 days. Scones are best eaten the same day for optimal freshness.
Scones can be made both with and without eggs. Omitting eggs yields a buttery, flaky, and slightly more dense texture. Adding eggs results in a lighter, more muffin-like interior.
Both are delicious, and it is really a matter of preference. If you would like to try a scone recipe with eggs, try this Lemon Blueberry version.
Maple Chai Scones
- 6 tablespoons unsalted butter (grated)
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons chai seasoning (recipe below)
- 1 cup cinnamon morsels (or maple or white chocolate)
- 1¼ cups heavy cream (plus extra for brushing the tops)
- 3 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ¾ teaspoon cardamom
- ½ teaspoon allspice
- 1 teaspoon ground ginger
- 1 cup powdered sugar
- ½ teaspoon maple extract
- 2 tablespoons pure maple syrup
- 2 tablespoons heavy cream (or enough for drizzling consistency)
- Grate the butter and keep in the freezer while pulling together the rest of the ingredients. (Note 1)
- In a mixing bowl, combine the flour, sugar, baking powder, salt, and chai seasoning. Whisk together.
- Add the chilled butter and toss together with a fork. Add the cinnamon chips and toss together. Add the cream and mix until the dough comes together.
- Turn dough out onto a pastry board dusted with flour. Shape the dough into a disk approx. 8 inches in diameter. Cut into 8 equal wedges. Transfer to a parchment-lined baking sheet. Brush the tops with cream.
- Chill the scones while preheating the oven to 400 degrees.
- Bake the scones for 15-20 minutes until set and slightly golden around the edges. Remove from oven and let cool.
- In a small bowl, combine cinnamon, cloves, nutmeg, cardamom, allspice, and ginger. Mix well. Store in an airtight container.
- In a small bowl, combine the powdered sugar, maple extract, and maple syrup. Stir to combine. Add enough cream to yield a consistency perfect for drizzling.
- Drizzle icing over the scones. (Note 2)
Grating the butter creates perfectly small shards that easily mix into the flour. Keep the grated butter in the freezer while you pull together the rest of the ingredients. I also recommend chilling the scones while the oven preheats.
Cold butter helps to create steam in the oven which results in a flaky texture.
- For easy drizzling, transfer the icing to a squeeze bottle for better control over the flow of icing. A spoon or fork can also be used. For thicker, spreadable icing, use less cream. Let the icing set before storing in an airtight container.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.