Prepare the wet ingredients: Dice the cold butter into 1/4 tablespoon squares and place in the freezer. Measure the heavy cream in a 2-cup liquid measure and whisk in 1 large egg and 1 large egg yolk. Set the cream mixture in the freezer.

Prepare the dry ingredients: In a food processor, combine the flour, sugar, baking powder, chai spice blend, and kosher salt. Pulse until combined.

Add the cold butter to the flour mixture in the food processor and pulse until the butter is cut into the flour mixture, about 25-30 pulses.

Slowly pulse the cream and egg mixture into the butter and flour mixture until the dough begins to form a ball and pulls away from the sides. The dough should be slightly wet with visible pieces of butter.

Transfer the dough to a lightly floured surface, form it into a ball, and press it into a disc. Wrap in plastic and freeze for 30 minutes.

Roll out the dough on a lightly floured surface to 1 inch thick for full-sized scones, or 1/2-inch thick for mini scones. Cut into 8 wedges or strips.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Transfer scones to the sheet and brush with the reserved egg white.

Bake for 20-22 minutes until golden brown. Allow to cool.

Make the maple chai glaze by whisking together powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup, and a pinch of salt until thick.

Glaze each scone by submerging the top in the glaze. Let the glaze set for about 10 minutes before serving.