Name: Vegan Chai Scones with Maple Glaze
Prep time: 40 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon kosher salt; 2 and 1/2 teaspoons baking powder; 1/2 cup vegan butter (frozen and cubed); 1/2 cup + 3 tbs vegan heavy cream; 1 flax egg; 1 tablespoon vanilla extract; 1 granny smith apple; 2 tablespoon cinnamon; 4 teaspoon ginger; 2 teaspoon nutmeg; 1 teaspoon cardamom; 1 teaspoon cloves; ¼ teaspoon black pepper; 1 tablespoon maple syrup; 1 cup powdered sugar

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These Vegan Chai Scones with a Maple Glaze are the perfect Fall recipe and easy dessert! These scones have all the best flavors of Fall and are healthier than traditional scones. The whole family will love these!

Who doesn't love the Fall season? The trees turning colors, the crisp air in the mornings, the smells, the tastes, the spices? I know for me, Fall is my favorite season. I lived for 8 years on the Central Coast of California where we didn't really have seasons, we didn't have trees that changed and the weather was most of the time the same. It left little to be inspired. Now, living in a place with Fall, I feel like I want to make all of this season. These Vegan Chai Scones taste exactly like what my favorite Fall candle smells like. Spicy, sweet, delicious.

The chai seasoning will give you a great spicy flavor and then the apple swings in to balance it out. Top them with a delicious maple glaze and you won't know what hit you!

For some more Fall recipes, check out this Vegan Chicken Salad Sandwich with Cranberry Relish or this Vegan Pumpkin Coffee Cake!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Vegan Chai Scones with Maple Glaze
Food safety

Ingredients

The Ingredients in this recipe are easy to find, most can be found at your local supermarket.

Flour, vanilla extract, white sugar, flax egg, maple syrup, vegan heavy cream, baking powder, chai spice, green apple, vegan butter — Vegan Chai Scones Ingredients

All-purpose flour
Granulated Sugar
Kosher Salt
Baking Powder
Vegan Butter
Vegan Heavy Cream
Flax Egg
Vanilla Extract
Maple Syrup
Granny Smith Apple
Powdered Sugar
Chai Spice (Cinnamon, Nutmeg, Clove, Cardamom, Black Pepper, Ginger)

Please see the recipe card for quantities.

Instructions

First, make the flax egg, and then in a separate bowl, combine your chai spice mix and set aside.

In a large bowl, whisk the flour, sugar, salt, ½ the chai spice, and baking powder together. Finely cube the cold butter and add it to the flour mixture and combine with two forks, or your fingers until the mixture comes together in pea-sized crumbs.

Place in the refrigerator or freezer as you mix the wet ingredients.

Whisk ½ cup of the heavy cream, the flax egg, and vanilla extract together in a separate bowl. Drizzle over the flour mixture, add the apple, then mix until everything comes together and appears moist.

Next, pour the dough onto the counter and, work the dough into a ball. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream.

Press the dough into an 8 inch round disk and slice it into 8 triangle slices.

Place scones on a plate or lined baking sheet and refrigerate for 30 minutes.

While the scones are chilling, preheat the oven to 400°F (204°C).

Line a baking sheet with parchment paper. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet. Brush with 2 tablespoons heavy cream.

Bake for 20-25 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes before adding the glaze.

To make the glaze, combine the rest of the chai spice, maple syrup, 1 tablespoon heavy cream, and powdered sugar. Mix until a glaze forms. When the scones are completely cool, dunk the scones in the glaze and place them on a baking sheet to set. Once the glaze is set, enjoy!

Hint: I love this chai spice recipe from The Running Baker 24, it's what I used in these scones!

Substitutions

Can these scones be made keto?

Sure! To make these scones keto, just swap out the All-Purpose flour for almond flour, and for the glaze, use 1 tbs coconut oil and 1 tbs Powdered Erythritol. Swap out the sugar in the recipe for your favorite keto-friendly sugar.

Can these scones be made sugar-free?

Of course! To make these scones sugar-free, use a sugar-free maple syrup such as this one for the glaze, and then swap out the white sugar for your favorite sugar-free substitute.

Can these scones be made Gluten-Free?

Of course, they can! These scones can easily be made gluten-free. To make them gluten-free, swap out the all-purpose flour for a gluten-free flour at a 1:1 ratio.

Variations

Pear - Feel free to swap out the apple in the recipe for a pear to keep with the Fall vibe.
Deluxe - serve these scones alongside some nice hot coffee to impress your guests.
Kid-friendly - The chai spice in these scones might be a little too much for the littles, feel free to cut the spices in half if you are serving to kids.

Check out this other delicious Fall recipe!

Equipment

Equipment can have a big impact on how a recipe turns out. I love these baking sheets and this wire cooling rack. I swear by them! They make it so easy to bake and are super high quality.

Storage

Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

These ingredients don't stand up well to freezing.

Top tip

Make sure to brush the scones with vegan heavy cream before baking to give them the crisp bite that scones are known for.