Chai Spice Scones with Vanilla Bean Glaze

Chai Spice Scones with Vanilla Bean Glaze ingredients

• 2.5 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, very cold and cubed
• 3/4 cup cold heavy cream or whole milk
• 1 large egg
• 1 cup powdered sugar
• 2-3 tbsp heavy cream or milk
• 1/2 tsp vanilla bean paste or extract

Watch how to make Chai Spice Scones with Vanilla Bean Glaze

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Chai Spice Scones with Vanilla Bean Glaze

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a large mixing bowl, whisk together the 2.5 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and all the chai spices (1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp cardamom, 1/4 tsp cloves, 1/4 tsp nutmeg).
3. Add the 1/2 cup of very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. In a separate small bowl, whisk together the 3/4 cup cold heavy cream (or whole milk) and the large egg until well combined.
5. Pour the wet mixture into the dry ingredients and mix with a fork or spatula just until the dough comes together. Be careful not to overmix, as this can lead to tough scones.
6. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring it together into a cohesive mass. Pat the dough into a 1-inch thick circle or rectangle.
7. Using a 2-inch round cutter or a sharp knife, cut out scones. For round scones, avoid twisting the cutter to ensure a good rise. Gather any scraps, gently re-knead once, and cut out additional scones. You should get 8-10 scones.
8. Place the scones about 1 inch apart on the prepared baking sheet. Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
9. While the scones cool on a wire rack, prepare the glaze: In a small bowl, whisk together the 1 cup powdered sugar, 2-3 tablespoons heavy cream (add gradually to achieve desired consistency), and 1/2 teaspoon vanilla bean paste or extract until smooth.
10. Once the scones have cooled for at least 15-20 minutes, drizzle the vanilla bean glaze generously over them. Serve warm or at room temperature.

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