Cooking With the Corleys

I’m always looking for ways to work more apple into my fall baking, and these chai-spiced apple scones have become a go-to. They’re gently sweet, full of warm spice, and perfect with a cup of coffee—morning or afternoon.

I’ve made them with both all-purpose flour and 1:1 gluten-free flour, and they turn out great with either. Just adjust the milk slightly if you’re using gluten-free (notes in the recipe!).

For the Scones:

• 2 ⅓ cups all-purpose flour
• ⅓ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• 1 Tbsp chai spice (see below or use store-bought)
• ½ cup (1 stick) cold butter, cut into small pieces
• 1 Granny Smith apple, chopped into small pieces
• ½ cup pecans, chopped
• ½ cup milk, plus 1 Tbsp (more if needed)
• Turbinado sugar, optional (for topping)
• 1 Tbsp milk (for brushing)

For the Glaze:

• ½ cup powdered sugar
• 2 Tbsp milk
• 1 Tbsp apple butter

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Optional Homemade Chai Spice Mix

Mix and store in an airtight container:

• 2 Tbsp ground cardamom
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground allspice
• 1 tsp white pepper
• ½ tsp ground cloves
• ½ tsp ground nutmeg

Note: Store-bought chai spice (like Trader Joe’s) works just as well!

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Instructions

Preheat your oven to 425°F.

1. In a large mixing bowl, whisk together:
   • Flour, sugar, baking powder, baking soda, salt, cinnamon, and chai spice.
2. Add the cold butter and cut it into the flour mixture using a pastry blender or fork until it resembles coarse crumbs.
3. Stir in chopped apples and pecans.
4. Pour in ½ cup milk and stir until the dough is mostly combined.
   • The dough should be moist but shaggy with some dry bits.
   • If too dry, add more milk 1 tablespoon at a time (especially if using gluten-free flour, which may need up to 3 tablespoons more).
5. Turn the dough out onto a floured surface and knead gently about 8 times.
6. Pat dough into a circle about 1 inch thick.
7. Sprinkle the top with cinnamon and sugar, then cut into 8 triangles.
8. Transfer scones to prepared baking sheet lined with parchment paper.

3. Bake the Scones

• Brush the tops with 1 tablespoon milk.
• Sprinkle with turbinado sugar if using.
• Bake for 20–23 minutes, until tops are golden brown.

4. Glaze the Scones

• In a small bowl, whisk together:
  • Powdered sugar, milk, and apple butter until smooth.
• Drizzle glaze over slightly cooled scones.