1-Preheat your oven: Start by preheating your oven to 375°F (190°C), which is just right for getting that golden bake in about 20-22 minutes. Line a baking sheet with parchment paper and measure out all your ingredients to keep things moving smoothly for an internal link, check out our fluffy cheese chive biscuits recipe for more baking tips that pair well with this one.

2-Pulse dry ingredients: In a food processor, which makes this super quick, pulse together the flour, sugar, baking powder, chai spice blend, and salt until they’re well mixed. Add the cold, diced butter and pulse again until it looks like coarse crumbs this keeps the dough tender and flaky. In another bowl, whisk the heavy cream with one whole egg and one egg yolk, keeping that mixture as cold as possible to lock in those layers of goodness.

3-Mix wet and dry: Pour the wet ingredients into the dry ones and mix gently; don’t overdo it to avoid tough scones. Turn the dough out onto a floured surface, shape it quickly into a circle about 1-inch thick, and pop it in the freezer for 30 minutes to chill. Once chilled, cut the dough into 8 wedges or mini triangles, brush the tops with the reserved egg white, and bake until they’re golden. For the glaze, mix all the ingredients and spread it over the cooled scones for that extra sweet touch. If you’re trying gluten-free versions, remember to adjust baking times as needed, just like in our cornbread muffins guide.