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!
Make your flax egg and 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.
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!