Apple Chai Scone Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Keep a small bowl nearby for the egg wash if using.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground chai (or finely ground chai tea), cinnamon, cardamom, ginger, cloves and salt until evenly distributed.

Cut in butter

Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 passes).

Add diced apple

Toss the small-diced apple into the flour-butter mixture so the fruit pieces are coated; this helps prevent them from sinking and keeps them evenly distributed.

Mix wet ingredients

In a separate bowl, whisk together the cold heavy cream, Greek yogurt, vanilla extract and the whole egg until smooth and slightly thickened.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold until the dough just comes together. If it feels too dry, add 1–2 tablespoons additional cold cream, 1 tablespoon at a time. Do not overmix; the dough should be shaggy but cohesive.

Shape the dough

Turn the dough out onto a lightly floured surface. Pat it into a 7–8 inch (18–20 cm) circle about 1 to 1¼ inches (2.5–3 cm) thick. Use a bench scraper or sharp knife to cut the disk into 8 equal wedges. If dough is sticky, chill the shaped disk for 10 minutes to firm up before cutting.

Arrange on baking sheet

Transfer wedges to the prepared baking sheet, leaving 1–2 inches between pieces. If using egg wash, beat the optional egg with 1 tsp water and brush the tops lightly. Sprinkle turbinado or coarse sugar over the scones for crunch.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway, until the scones are golden brown on top and a toothpick inserted in the center comes out clean. Baking time will vary slightly based on oven and scone size.

Cool

Remove scones to a wire rack and let cool for 10–15 minutes while you prepare the glaze. Warm scones will absorb glaze nicely but let them cool slightly so glaze doesn't run off completely.

Make caramel base

In a small saucepan over medium heat, melt the 2 tablespoons unsalted butter. Add the light brown sugar and stir until it dissolves and the mixture bubbles gently, about 1–2 minutes.

Add liquids and spices

Stir in the apple cider (or juice) and heavy cream, then add 1/2 tsp instant chai powder (or finely ground chai). Bring the mixture to a gentle simmer and cook for 1–2 minutes until slightly thickened. Remove from heat.

Sweeten and finish

Whisk in the sifted confectioners' sugar a little at a time until smooth and glossy. Add the vanilla extract and a pinch (1/8 tsp) of sea salt to balance sweetness. If glaze is too thick, whisk in 1/2 tsp apple cider or cream to reach a drizzling consistency; if too thin, add a tablespoon more confectioners' sugar.

Glaze scones

Using a spoon or small spatula, drizzle the warm glaze over the slightly cooled scones. For a more pronounced caramel coating, brush a layer, let set for a minute, then drizzle again. Allow glaze to set for 10–15 minutes before serving.

Serve scones warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Rewarm in a 325°F (160°C) oven for 5–8 minutes before serving. Glaze may soften in refrigeration; refresh by briefly warming.