Chai Scones with Maple Chai Glaze

Name: Chai Scones with Maple Chai Glaze
Cook time: 50 mins
Yield: 8 servings
Ingredients: 12 tbsp very cold unsalted butter, diced into cubes; 1/2 cup very cold heavy cream; 2 large eggs, divided; 2 cups all-purpose flour, plus more for rolling out scones; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 cup walnuts (optional); 1 tbsp chai spice blend (we used Yoke's brand!); 1/2 tsp kosher salt; 1 heaping cup powdered sugar; 2 tsp chai spice blend; 1 tsp vanilla extract; 3 tbsp heavy cream; 1 tbsp maple syrup; Pinch of kosher salt

Breakfast

Taste autumn in scone form! Warm, flaky, just the right touch of sweet—and made with Yoke’s own chai spice blend.

Servings: 8

Time: 50 mins

Ingredients

Chai Scones

12 tbsp very cold unsalted butter, diced into cubes
1/2 cup very cold heavy cream
2 large eggs, divided
2 cups all-purpose flour, plus more for rolling out scones
1/4 cup granulated sugar
1 tbsp baking powder
1/2 cup walnuts (optional)
1 tbsp chai spice blend (we used Yoke's brand!)
1/2 tsp kosher salt

Maple Chai Glaze

1 heaping cup powdered sugar
2 tsp chai spice blend
1 tsp vanilla extract
3 tbsp heavy cream
1 tbsp maple syrup
Pinch of kosher salt

Process

Preheat your oven to 375F.
Dice the butter into 1/4 tbsp squares, then place on a plate and set in freezer.
Whisk the heavy cream with 1 large egg, plus an additional egg yolk (save the remaining egg white to brush on the scones before baking). Chill this mixture in the freezer.
Combine flour, sugar, baking powder, walnuts, chai spices and kosher salt in a large bowl or food processor.
Add the butter to the dry ingredients and combine until the butter begins to cut into the flour mixture, but isn't fully smooth. Slowly add in the heavy cream and egg mixture until the dough forms a ball and starts to pull away from the edges of the bowl or food processor.
Transfer the dough to a lightly floured surface. Working quickly, form it into a ball and press it into a disc. Wrap the dough in plastic and place in the freezer to rest for 30 minutes.
Remove the scone from the freezer and roll the disc out until it is 1" thick. Use a sharp knife to cut the dough into 8 wedges.
Transfer the wedges to a lined baking sheet, brush generously with the egg white wash, and cook for 20-22 minutes at 375F, until they're golden brown.

As the scones bake, prepare the maple glaze. Combine the powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup, and salt in a small bowl. Whisk until forming a thick glaze.
Submerge the top of each scone into the glaze, generously coating.
Let the glaze set for 10 minutes before serving. Enjoy!