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.