Breakfast Menu Planning Scones

Apple Scones with Vanilla Chai Glaze

You know when Fall rolls around and you get that urge to go to the apple orchard but wonder what you’re going to do with all of them? You’re going to make this recipe! Not only is it a great excuse to get out there and go apple picking but this is quite possibly one of the most moist, delicious, flavorful Fall scones you could eat. Perfect for freezing so you can thaw the night before and microwave for a few seconds the next morning for breakfast on the run!

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Apple Scones with Vanilla Chai Glaze
Apple Scones with Vanilla Chai Glaze
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes

Prep time includes 30 minute freezer time

    For the scones
  • 2 3/4 cups All-Purpose Flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon Apple or Pumpkin Pie Spice or ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup (8 tablespoons) cold butter, cubed
  • 3/4 cup chopped Granny Smith (or Jonagold) apple, in 1/2" pieces
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce, unsweetened
    For the glaze
  • 2 cups powdered sugar
  • 2-4 tbsp brewed and cooled black tea
  • 1 tsp vanilla extract
  • 1/2 tsp ground cardamom
  1. To a large bowl, add the flour, sugar, baking powder, pie spice and salt. Whisk to combine.
  2. Add the 1/2 cup of cubed cold butter and combine with flour with a pastry cutter or your fingers until flour resembles large crumbs.
  3. Toss in the apple cubes.
  4. In a separate bowl, add eggs, vanilla extract and applesauce whisk until combined. Then add it to the flour mixture and stir until a dough comes together.
  5. Depending on the size scones you want either make a large circle and flatten slightly or divide the dough in half and make two circles.
  6. Place on parchment lined baking sheet with a little flour on the bottom of the dough. Cut the round(s) into 6 wedges (for 2 rounds) or 8 wedges (for one round), pull apart slightly and put in the freezer for 30 minutes for a proper rise.
  7. While those are chilling, make the glaze. To a large bowl, add powdered sugar, 2-3 tbsp of brewed and cooled black tea, 1 tsp vanilla extract and 1/2 tsp of cardamom. Stir until a glaze of drizzling consistency comes together.
  8. Preheat oven to 425 degrees.
  9. Bake scones for 18-22 minutes and allow to cool for 5 minutes.
  10. Drizzle glaze over the top and serve.
Nutrition information
Serving Size: 12 small scones or 8 larger ones


Shared with Gingersnap Crafts, Artsy Fartsy Mama, Grandmas House DIY, Stacy Embracing Change, Rattlebridge Farm, French Country Cottage, Dear Creatives, Tater Tots and Jello, Pieced Pastimes, Create with Joy, I Should Be Mopping the Floor, Creating My Way to Success, Tumbleweed Contessa, Gingersnap Crafts,






Written By

I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!


  1. Mrs. Kringle,

    I discovered the ease of making homemade blueberry scones a few years ago and this recipe sounds like a nice addition to my recipe files. Thanks for sharing on “Inspire Me Monday” and have a blessed day. Feel free to dance with me for Monday’s Music Moves Me or share a cup of coffee with Cathy Chats! 😉

    1. Scones are the best and I’ve just discovered them in the past few years as well! I think they tend to get a bad rep for being dry but I haven’t had a problem yet! If you search for my pumpkin scones, those are great this time of year too!

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