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overhead shot of the cut scones on a piece of brown parchment paper
5 from 3 votes
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Chai Apple Cinnamon Scones

These fresh and fluffy apple scones are made with grated red apples, a warm chai spice blend, and drizzled with a spiced glaze.
Servings 6 scones
Prep 25 mins
Cook 18 mins
Total 43 mins
Course : Breakfast, brunch, Dessert
Cuisine : American


  • large mixing bowl
  • cheese grater
  • spoon
  • 6 inch round cake pan
  • chef's knife
  • baking tray
  • parchment paper


  • 2 cups all purpose flour 250 grams
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 tablespoon chai spice blend
  • cup white sugar 75 grams
  • 1 large red apples, shredded about 1 cup (160 grams)
  • cup heavy cream, cold 70 grams
  • 1 tbsp sugar, for topping
  • ¼ teaspoon chai spice blend, for topping

Chai Spice Blend

  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • 1 ½ teaspoon ginger
  • ½ teaspoon cardamom
  • ½ teaspoon all spice
  • ½ teaspoon nutmeg

Vanilla Glaze

  • cup powdered sugar
  • 1-2 tablespoon any milk
  • ¼ teaspoon vanilla extract or vanilla bean paste


  • Prepare a baking pan with parchment and set aside.
  • In a large bowl combine the flour, baking powder, salt, chai spice, and sugar. Mix with a spoon to combine.
    2 cups all purpose flour, 1 tablespoon baking powder, ¾ teaspoon salt, 1 tablespoon chai spice blend, ⅓ cup white sugar
  • Make a well in the middle of the flour and pour in the shredded apples and cream. Start mixing the flour into the cream and apples with a spoon until the dough starts to come together.
    ⅓ cup heavy cream, cold
  • Then using your fingers, rub the dough with your fingers until there are no more dry spots of flour. Set the bowl aside for 5 minutes while the dough hydrates. If the dough is still very dry after resting, add an extra 1 teaspoon of cream.
  • Press the dough into a round 6 inch cake pan as evenly as possible. Then turn the pan upside down and shake it so that the round of dough falls out.
  • Use a sharp chefs knife to cut the round into 6 equal sized triangles. Carefully transfer the scones onto the parchment lined baking tray, and then place the tray in the freezer for 15 minutes while the oven preheats.
  • Preheat the oven to 400 degrees F/205 degrees C.
  • Remove the tray and use a pastry brush to brush the tops of the scones with a bit of heavy cream. Mix together the extra sugar and chai spice blend together and generously sprinkle the tops of the scones with the sugar.
    ¼ teaspoon chai spice blend, for topping, 1 tablespoon sugar, for topping
  • Bake the scones for 18 minutes or until they start to brown around the edges and top. Remove and let cool completely before glazing.

Making the Vanilla Glaze

  • To make the glaze, place all of the ingredients in a bowl and whisk to combine. Add more powdered sugar if its too thin.
  • Drizzle over cooled scones and enjoy!


If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Step by step process photos are provided above, in the body of this post.
Expert Tips
  • Keep your cream cold until you're ready to use it- I recommend leaving it in the fridge right up until you're going to pour it into your bowl.
  • If your dough is too moist- If you dough is too moist and kind of sticky, that means that your apples were super juicy! In this case, lightly spray and flour your cake pan so that the dough doesn't stick to the pan when you are shaking it out.
  • Only use fresh apples- Using apples that are older or starting to go bad will be too mushy and liquid to use.
  • Always spoon measure your flour when baking!- This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.


Serving: 1scone | Calories: 257kcal | Carbohydrates: 54.5g | Protein: 4.6g | Fat: 3g | Saturated Fat: 1.6g | Cholesterol: 9mg | Sodium: 297mg | Potassium: 382mg | Fiber: 3g | Sugar: 19g | Calcium: 119mg | Iron: 2mg