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It is finally that time of year! The air is getting crisp, the leaves are changing. Oh, and that means it is now acceptable to put pumpkin and pumpkin spice in anything you can think of! And up first, breakfast! Start your fall mornings off with a sweet, fluffy, scones drizzled with a delicious glaze. These pumpkin chai scones are the perfect fall treat, full of warm spices and flavor.
Pumpkin Chai Scones
I am by no means an expert baker, which is part of the reason I love making scones like my orange cream scones. They seem super intimidating, but really, they are quite simple. Not as much precision is needed as with other baked goods. And these pumpkin chai scones are no different.
Begin with a large bowl, whisking together 2 cups of flour, 1/2 cup of sugar, 1 tbsp of pumpkin spike, 1 tsp each of baking powder and salt. Cut your cold butter into cubes and work into the flour using your hands, two forks, or a pastry cutter until the butter is pea sized and the flour mixture is sandy.
In a separate bowl, combine the 1/2 cup of pumpkin puree, ¼ cup of cream, 1 egg, and 1 1/2 tsp of vanilla extract. Make a well in the flour mixture and pour the pumpkin cream mixture into the middle. Slowly work the flour into the pumpkin mixture until most of the flour is moist. It will still be very crumbly at this point, so be careful not to overwork it.
Dump the mixture onto a counter and gently squeeze the dough together. Roll or press it out into a square, about ½ inch thick. Cut the square into 4 equal, smaller squares, and then cut each smaller square in half diagonally, making 8 triangles. Place the triangles on a lined baking sheet and place in the fridge for 15 minutes to allow the butter to get cold again.
Chai Glazed Scones
Once the scone dough is chilled, it is time to bake them! Preheat the oven to 400°. Next, brush the top of each scone with a bit of heavy cream and bake for 14-15 minutes, or until they begin to turn golden brown around the edges. Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely.
While the scones are cooling, make the glaze. It starts with a strongly brewed cup of chai tea. Begin with one cup of hot water and 2 chai tea bags. Steep the bags in the water for a few minutes and then add 2 tbsp of the tea to a bowl with the 1/2 cup of powdered sugar. The glaze should be pourable and not pasty. If it is too thin, add more sugar and if it is too thick, add more tea, 1/2 tsp at a time.
Whisk the sugar and tea together , and using a spoon or fork, drizzle on top of the cooled scones. Let the glaze set for a few minutes and serve. I love mine first thing in morning with a cup of coffee, but these pumpkin chai scones are honestly good any time of day! The perfect way to take in the crisp Autumn air.
Want More Fall Recipes?
- Garlic Rosemary Roast Turkey Breast
- Harvest Salad
- Cranberry Balsamic Glazed Chicken
- Slow Cooker Chili
- Cinnamon Apple Cream Cheese Bundt Cake
- Herb Sausage Stuffing
Pumpkin Chai Scones
Ingredients
- 2 cups all purpose flour
- ½ cup sugar
- 1 tbsp pumpkin spice
- 2 tsp baking powder
- 1 tsp salt
- 1¼ sticks unsalted butter 10 tbsp, very cold
- ½ cup pumpkin puree
- ⅓ cup heavy cream + 2 tbsp
- 1 egg
- 1½ tsp vanilla extract
- 2 tbsp chai tea strongly brewed (see recipe)
- ½ cup powdered sugar
Instructions
- In a large bowl, whisk together flour, sugar, pumpkin spike, baking powder and salt. Cut your cold butter into cubes and work into the flour using your hands, two forks, or a pastry cutter until the butter is pea sized and the flour mixture is sandy
- In a separate bowl, combine the puree, ¼ cup of cream, egg, and extract.
- Make a well in the flour mixture and pour the pumpkin cream mixture into the middle. Slowly work the flour into the pumpkin mixture until most of the flour is moist. It will still be very crumbly at this point, but be careful not to overwork it.
- Dump the mixture onto a counter and squeeze the dough together. Roll or press it out into a square, about ½ inch thick.
- Cut the square into 4 equal, smaller squares, and then cut each smaller square in half diagonally, making 8 triangles
- Place the triangles on a lined baking sheet and place in the fridge for 15 minutes to allow the butter to get cold again.
- Preheat the oven to 400°
- Once cold, brush the top of each scone with the remaining cream and bake for 14-15 minutes, or until they begin to turn golden brown around the edges.
- Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely.
- While the scones are cooling, make the glaze. Start with one cup of hot water and 2 chai tea bags. Steep the bags in the water and then add 2 tbsp of the tea to a bowl with the powdered sugar.
- Whisk the sugar and tea, and using a spoon or fork, drizzle on top of the cooled scones. Let the glaze set and serve.
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