1-First, prepare the wet ingredients. Dice the 12 tablespoons of very cold unsalted butter into cubes and freeze it; then whisk ½ cup heavy cream with 1 whole egg and 1 egg yolk, reserving the other egg white for egg wash, and chill the mixture. In a food processor, combine the dry ingredients: 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, 1 tablespoon chai spice mix, and ½ teaspoon kosher salt, then pulse to mix.

2-Mixing the Dough. Add the frozen butter to the dry mixture and pulse 25-30 times until it resembles coarse grated cheese with some larger chunks. Slowly add the cold cream and egg mixture while pulsing until the dough forms a ball that pulls away from the sides; it should be slightly wet with visible butter pieces.

3-Transfer the dough to a floured surface, form it into a ball, press it into a disc, wrap it, and freeze for 30 minutes. This step ensures flaky layers, a key to great scones.

4-Shaping and Baking. Roll the dough out to 1-inch thick for full-size scones and cut into 8 wedges, or ½-inch thick for minis and cut into 2-inch strips then small triangles. Preheat the oven to 375°F and line a baking sheet with parchment or a silicone mat. Arrange the scones on the sheet, brush with the reserved egg white, and bake for 20-22 minutes until golden brown.

5-Allow them to cool before adding the glaze. While baking, mix the glaze: 1 heaping cup powdered sugar, 2 teaspoons chai spice mix, 1 teaspoon vanilla extract, 3 tablespoons heavy cream, 1 tablespoon pure maple syrup, and a pinch of kosher salt to form a thick glaze. Dip the cooled scones into the glaze, let it set, and repeat for a thicker layer; allow it to set for 10 minutes before serving.