Recipes using Balanced Bites spices Recipes using Balanced Bites spices


  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Servings: 8

Try these Apple Chai Spice Scones to satisfy all your baked good cravings. These are a bit more dense than traditional scones, but their warm spicy flavor is perfect to pair with your coffee or tea. Get your coffee shop treats without leaving the comfort of your own home.

This recipe also contains some of our Balanced Bites Spice Blends - CINNAMON Infused Sugar or VANILLA Infused Sugar - which you can shop here!



  • 2 1/2 cups almond flour
  • 1/2 cup arrowroot flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/4 cup butter or ghee, cold
  • 1/4 cup full-fat coconut milk, canned or homemade
  • 2 teaspoons pure vanilla extract
  • 1 egg
  • 2 medium apples, cut into small dice (2 cups)


  • 1/2 cup coconut butter, melted
  • 1 tablespoon butter, ghee, or coconut oil, chilled and chopped
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon (optional)
  • CINNAMON Infused Sugar or VANILLA Infused Sugar, for garnish


Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine the almond flour, arrowroot flour, baking powder, spices, and salt. Cut up the cold butter into 1/4-inch pieces and, using a pastry cutter or a fork, cut it into the flour mixture until individual butter pieces are still visible but the flour mixture takes on a coarse consistency.

In a small bowl, whisk together the coconut milk, vanilla, and egg. Add the coconut milk mixture to the flour mixture, mixing with a fork until it comes together. Add the diced apples and use your hands to knead the dough until it forms a smooth ball.

On a piece of parchment paper, press the dough into a circle about 1 inch thick, evening out the sides with your hands. Cut the circle into 8 wedges. Place the wedges at least 1 inch apart on the prepared baking sheet.

Bake for 20 to 25 minutes or until the edges start to turn golden brown. Remove and let cool to room temperature before frosting.

Make the frosting: In a small bowl, combine the melted coconut butter and butter and stir until the butter is completely melted. Stir in the vanilla. For cinnamon frosting, add the cinnamon and mix thoroughly. The frosting may need to cool slightly to thicken to the desired consistency. Drizzle over the cooled scones and serve.


You can make mini scones by dividing the dough in half before pressing each half into a 1-inch thick circle, slicing it into 8 pieces, and baking for just 15 to 20 minutes. A serving would then be 2 mini scones.