Chai Scones

• Cold, diced butter, 6 tablespoons, 85g
• Heavy cream, ¼ cup, 60g (or plant-based cream)
• Egg, 1 large, 50–60g (or 60g plant-based yogurt)
• All-purpose flour, 1 cup, 120g
• Granulated sugar, ⅛ cup, 25g
• Baking powder, 1 teaspoon, 4g
• Ground cinnamon, ½ teaspoon, 1.3g
• Ground cardamom, ½ teaspoon, 1g
• Ground ginger, ½ teaspoon, 1g
• Ground allspice, ½ teaspoon, 1g
• Ground cloves, ½ teaspoon, 0.5g
• Ground nutmeg, ½ teaspoon, 1g
• Salt, ½ teaspoon, 2g

• Powdered sugar, ½ cup, 60g
• Heavy cream, 2 tablespoons, 30g (or plant-based milk)
• Maple syrup, 1 tablespoon, 15g
• Ground cinnamon, ¼ teaspoon, 0.6g
• Ground cardamom, ¼ teaspoon, 0.5g
• Ground ginger, ¼ teaspoon, 0.5g
• Ground allspice, ¼ teaspoon, 0.5g
• Ground cloves, ¼ teaspoon, 0.25g
• Ground nutmeg, ¼ teaspoon, 0.5g
• Salt, ¼ teaspoon, 1g

Make the Dough:

In a mixing bowl, combine heavy cream, egg, flour, sugar, baking powder, and spices. On a lightly floured parchment-lined surface, add cold diced butter and gently knead or fold it into the dough until mostly incorporated. Chill the dough in the fridge for 15–20 minutes.

Shape and Bake:

Divide the dough into 4 equal portions and shape them into rounded triangles. Place onto a parchment-lined baking sheet.

Bake at 425°F (220°C) for 20–23 minutes, or until golden brown.

Make the Glaze:

In a small bowl, whisk together all glaze ingredients until smooth and silky.

Glaze the Scones:

Once scones are completely cooled, spoon the glaze over the top and finish with a dusting of cinnamon if desired.