Prepare a sheet pan with parchment paper and set it aside.
In a large bowl whisk together the flour, sugar, baking powder, chai spice, cinnamon, and salt.
Make a well in the middle of the flour mixture and pour in the grated apples and heavy cream.
Use a spoon to gently mix the dough together. Once it starts to clump together, use your fingers to rub the dough together until there are no more dry spots of flour.
Set the bowl aside for 5 minutes. If the dough is still very dry after resting, add an extra 1 teaspoon of heavy cream. It should feel soft and moist!
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 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 to 400 F/205 C.
When the oven is ready, lightly brush the tops of the scones with a bit more heavy cream.
Mix together the extra granulated sugar and chai spice together and generously sprinkle it over the tops of the scones.
Bake for 18 minutes or until they start to brown around the edges and top. Let the tray cool on a wire rack before glazing!