Chai Spiced Apple Scones
These fluffy, cinnamon-sweet chai spiced apple scones are made with whole wheat and all purpose flour, plain low-fat yogurt, maple syrup, almond milk, a delicious blend of chai spices, crisp apple pieces and a smidge of butter all topped with an apple pie spice glaze.
Servings: 6
Ingredients
Chai Spiced Scones
- 1 c unbleached all-purpose flour
- ¾ c whole wheat flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp apple pie spice
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- 2 Tbsp unsalted butter, cold, cubed
- ½ c plain or Greek yogurt (full fat or reduced fat)
- ¼ c + 1 Tbsp maple syrup
- 3 Tbsp vanilla unsweetened almond milk
- 1 tsp vanilla extract
- 1 fuji, gala, or granny smith apple, cored, finely diced
Cinnamon Glaze
- 1 Tbsp unsalted or vegan butter, melted
- 1 Tbsp vanilla unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp maple syrup
- ¼ tsp apple pie spice
- ¾ - 1 cup powdered sugar
Instructions
- Move the oven rack to the center of the oven. Preheat the oven to 425℉. Line a large baking sheet with parchment paper.
- In a large bowl combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, apple pie spice, cinnamon, ginger, cardamom, cloves, and nutmeg. Mix the ingredients together.
- Add 2 tablespoons of cold, cubed butter. Use a pastry cutter to work the butter into the dry mix until it is broken down into fine crumbs.
- In a small bowl, combine yogurt, vanilla, maple syrup, and almond milk. Whisk well to incorporate. Pour the wet ingredients into the dry ingredients and mix to combine. Fold in the apples. Avoid mixing too much. It's okay to have a few floury spots in the batter.
- Transfer the dough to the parchment lined baking sheet. Form the dough into a roughly ¾” tall circle and cut into 6 to 8 equal pieces. The dough will be slightly sticky, so you may want to flour your hands before forming the dough to prevent sticking.
- If you prefer scones with crispier exteriors, brush the tops of the scones with milk before baking. Bake for 12 to 14 minutes, or until the tops are a light golden brown. Remove the scones from the oven transfer to a wire rack. Let the scones cool for at least 20 minutes.
- In a small bowl, combine melted butter, milk, vanilla, maple syrup, and apple pie spice. Add the powdered sugar ¼ cup at a time, whisking to incorporate. Continue adding powdered sugar in this fashion until the glaze reaches the desired consistency.
- Once the scones are completely cool, drizzle with the glaze. You can use a spoon to drizzle the icing in a zig-zag fashion or you can spread the glaze across the top. Allow the scones to sit for a few minutes so the glaze can set. Enjoy!
Notes
- How long do scones last - scones are good for 1 to 2 days at room temperature and up to 1 week in the refrigerator.
- Are scones biscuits - No. Scones and biscuits are deceptively similar. Biscuits are typically made with buttermilk, which results in the fluffy, flaky layers. English and American scones typically use cream and eggs (although our recipe uses neither), which results in a tighter texture.
- What is the difference between American and English scones - American scones are typically sweeter than English scones, have a higher fat to flour ratio, and are much more likely to contain mix-ins, like fruit, nuts, and chocolate, and glazes. It's common for British scones to be served with butter, jam, and clotted cream.