Directions

1. Preheat oven to 400°F. Line 

   a sheet pan with parchment 

   paper. Add flour, sugar, 

   baking powder, 1 tablespoon 

   Chai Tea Mix, and salt to a food 

   processor and pulse to combine. 

   Add cold butter and pulse until 

   butter begins to cut into flour 

   mixture and there are pea sized 

   pieces.

2. Whisk together ½ cup 

   heavy cream, egg, and 1 

   teaspoon vanilla extract. 

   Gradually add mixture and pulse 

   until a dough begins to form and 

   pull away from the sizes of the 

   bowl.

3. Turn dough out onto a 

   lightly floured surface. 

   Dough will be slightly 

   crumbly but work together with 

   your hands until dough comes 

   together. Pat into a circle about 

   1-inch thick. Cut like a pie into 8 

   equal sized scones. 

4. Place on prepared 

   sheet pan, brush with 

   remaining 2 tablespoons 

   heavy cream, and bake for about 

   20 minutes or until golden and 

   cooked through. Transfer to a 

   wire rack to cool.

5. Prepare glaze by whisking 

   together powdered sugar, 

   maple syrup, brewed 

   coffee, remaining ½ teaspoon 

   Chai Tea Mix, and remaining ¼ 

   teaspoon vanilla extract. 

6. Glaze scones once 

   cooled.