1-First Step: Dice 12 tablespoons of very cold unsalted butter into cubes and pop them in the freezer to keep them icy cold this helps create those dreamy flaky layers in your scones.

2-Second Step: In a separate bowl, whisk together ½ cup of very cold heavy cream, 1 whole large egg, and 1 large egg yolk until well combined, then chill this mixture in the fridge to maintain its cool temperature. For a vegan twist, substitute the eggs with flax eggs and use non-dairy cream here.

3-Third Step: In a food processor, combine 2 cups of all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, 1 tablespoon chai spice blend, and ½ teaspoon kosher salt, then pulse a few times to mix everything evenly. If you’re going gluten-free, swap the flour now for a gluten-free version to keep the dough adaptable.

4-Fourth Step: Add the frozen butter cubes to the dry mixture in the food processor and pulse 25-30 times until it looks like fluffy parmesan cheese with some pea-sized pieces don’t overdo it for the best texture.

5-Fifth Step: Slowly pour in the chilled cream and egg mixture while pulsing the food processor until a dough forms that pulls away from the sides; it should be slightly wet with visible butter bits for extra flakiness. For low-calorie preferences, consider reducing the cream a tad here.

6-Sixth Step: Turn the dough out onto a floured surface, shape it into a ball, press it into a disc, wrap it in plastic, and freeze for 30 minutes to firm up. This step is crucial for that perfect rise, and you can adapt by using a different fat if needed for dietary changes.

7-Seventh Step: Roll the chilled dough on a floured surface to about 1-inch thick for full-sized scones, then cut into 8 wedges, or go for ½-inch thick and cut into rectangles for mini scones these are great for kids or smaller portions.

8-Eighth Step: Preheat your oven to 375°F, place the scones on a baking sheet lined with parchment paper, and brush the tops with the reserved egg white for a shiny finish. Bake for 20-22 minutes until they’re golden brown, adjusting time if you’re at a high altitude for even cooking.

9-Ninth Step: While the scones cool, whisk together 1 heaping cup powdered sugar, 2 teaspoons chai spice blend, 1 teaspoon vanilla extract, 3 tablespoons heavy cream, 1 tablespoon pure maple syrup, and a pinch of kosher salt until you get a thick glaze.

10-Final Step: Dip the tops of the cooled scones into the glaze, let it set for a bit, then apply a second coat for extra thickness before letting them sit for 10 minutes. This chai scones maple glaze adds the perfect sweet touch, and you can make it dairy-free by using plant-based cream for a versatile finish.