These Maple Chai Scones are infused with chai seasoning and maple-flavored morsels and are topped with maple icing. Delicious fall flavors perfect for Thanksgiving morning.
Lately, I have been obsessed with Chai Lattes. I love the warm spices that scream fall and the holidays, the fragrant aroma, the soothing warmth of the spices…the perfect treat on a cold day.
I also love scones. So what’s better than pairing a buttery scone with Chai spice and maple glaze. These Maple Chai scones are simply delicious and are a festive breakfast for Thanksgiving morning.
Scones are really quite easy to make. The dough starts by cutting butter into flour and then stirring in remaining dry ingredients and folding in add-ins like chocolate, nuts, and fruit. Then gently stir in cream to bring the dough together. Turn the dough out onto a pastry board and shape into a circle. Cut into wedges and bake. The scones can be glazed or dusted with powdered sugar.
Scones can be sweet or savory, but these Maple Chai Scones are so comforting with the warmth of the Chai and sweetness of the maple glaze. Add these to your breakfast table on Thanksgiving morning.
You may also enjoy these scones: Cherry Chocolate Almond Scones.
These buttery scones are infused with chai seasoning and maple morsels and glazed with maple icing. A perfect treat for breakfast on Thanksgiving morning.
- 6 tablespoons cold butter, cut into cubes
- 2 cups flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons chai seasoning (recipe below)
- 1 cup maple-flavored morsels
- 1 cup heavy cream
- 3 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 3/4 teaspoon cardamom
- 1/2 teaspoon allspice
- 1 teaspoon ground ginger
- 1/2 cup powdered sugar
- 1/2 teaspoon maple extract
- 1 tablespoon pure maple syrup
- 1-2 tablespoons heavy cream
In a small bowl, combine cinnamon, cloves, nutmeg, cardamom, allspice, and ginger. Mix well. Store in an airtight container.
Preheat oven to 400 degrees.
In a mixing bowl, combine butter and flour. Using a pastry cutter, cut the butter into the flour until the mixture resembles pea-sized crumbs. Add the sugar, baking powder, salt, and chai seasoning. Mix to combine. Stir in the maple morsels. Add the cream and mix until combined.
Turn dough out onto a pastry board dusted with flour. Shape the dough into a disk approx. 8-9 inches in diameter and 3/4 inch thick. Cut into 6-8 equal wedges. Transfer to a parchment-lined baking sheet. Brush the tops with cream.
Bake the scones for 15-20 minutes until set and slightly golden around the edges. Remove from oven and let cool.
In a glass measuring cup or 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. I transferred the icing to a squeeze bottle for better control over the flow of icing, but a spoon can also be used to drizzle the icing. Let the icing set before storing in an airtight container.
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