Pumpkin Chai Scones
Start your fall mornings off with a sweet, fluffy, warm pumpkin scone drizzled with a delicious chai glaze.
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.