Instructions:

To make the scones:

1. Add cinnamon, cardamom, ginger, cloves and nutmeg to a large bowl. Whisk to combine. Reserve ½ teaspoon of spice mixture.
2. Whisk together sour cream, egg, egg yolk, 1 tablespoon heavy cream and vanilla extract in a small bowl. Set aside.
3. Add the flour, sugar, baking powder and salt to the large bowl with the spices and whisk to combine. Add cubed Kerrygold Unalted Butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the butter is the size of small peas. Pour sour cream mixture into the flour and use a spatula to mix until just combined. Dough will be thick and sticky.
4. Dump the scone dough onto a floured surface. Gently knead the dough a few times until it comes together. Gently roll the dough into a rectangle. Fold the dough into thirds (like a piece of paper in a letter). Fold the dough in thirds again the short way (it will resemble a square). Turn the dough over so the seam side is down and roll into a 12” x 4” rectangle. Cut the dough into four equal parts and then cut each of the four parts diagonally into two triangles. Place the scones on the prepared pan. Put the pan in the freezer for 15 minutes.
5. Meanwhile, preheat the oven to 400°F and line a baking sheet with parchment paper.
6. Before baking, brush the tops of the scones with the remaining tablespoon of heavy cream, being careful not to let the cream drip down the sides of the scones (this prevents the scones from fully rising). Bake for 13-15 minutes or until the tops are golden brown, rotating the pan halfway through the baking time. Cool completely.

To make the glaze:

1. Whisk together powdered sugar, maple syrup and the remaining ½ teaspoon of chai spices in a shallow bowl. Dip the tops of the cooled scones in the glaze and tap off any excess. Allow the glaze to harden slightly before eating.