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Pumpkin Chai Scones

Tender, crumbly scones with bold pumpkin flavor and warm chai spices.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: Scottish
Servings: 8 large scones

Ingredients

Pumpkin Chai Scones

  • 8 tablespoons of butter, frozen and shredded
  • 3 cups of all purpose flour
  • 1/4 cup of granulated sugar
  • 1/4 cup of brown sugar
  • 1 tablespoon of baking powder
  • 1 1/2 teaspoons of ground cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of cloves
  • 1/4 teaspoon of cardamom
  • 2/3 cup of pure pumpkin pureè
  • 3/4 cup of heavy cream
  • 2 teaspoons of vanilla extract
  • additional heavy cream (for brushing the scones)
  • coarse sugar (for garnishing)

Chai Vanilla Glaze

  • 1/2 teaspoon of your favorite chai seasoning (or a pinch of cardamom, cinnamon, ginger, nutmeg and cloves)
  • a pinch of salt
  • 1/2 teaspoon of vanilla extract
  • 1 cup of confectioners sugar, sifted
  • 1-2 tablespoons of heavy cream

Instructions

Make the scones...

  • Place 8 tablespoons of butter into the freezer to firm up for 10 minutes and then use a cheese grater to grate it into small pieces. Return it to the freezer for now. 
  • In a large bowl, combine 3 cups of all purpose flour with 1/4 cup of granulated sugar, 1/4 cup of brown sugar, 1 tablespoon of baking powder, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, 1/2 teaspoon of salt and 1/4 teaspoon of cloves
  • Add the 8 tablespoons of frozen, grated butter and quickly mix to evenly distribute the butter
  • Add 2/3 cup of pure pumpkin puree, 3/4 cup of heavy cream and 2 teaspoons of vanilla extract and quickly mix until the dough is just combined 
  • Transfer the dough onto a floured surface and fold the dough about 8 times to bring together into a large round, 2 smaller rounds or narrow rectangle that is 1 inch thick
  • Use a sharp knife to cut the dough into wedges and transfer the wedges onto a parchment lined baking sheet leaving 2 inches between each wedge
  • Transfer the wedges into your refrigerator or freezer while you preheat  your oven to 400 degrees 
  • Once the oven is preheated, brush the tops of the dough with heavy cream and sprinkle with coarse sugar 
  • Bake the scones for 22-24 minutes or until they are tall and feel set to a light touch
  • Transfer the scones to a cooling rack to cool while you prepare the glaze

Make the chai vanilla glaze...

  • In a small bowl, combine 1/2 teaspoon of your favorite chai seasoning, a pinch of salt, 1/2 teaspoon of vanilla extract and 1 cup of sifted confectioners sugar
  • Add 1-2 tablespoons of heavy cream to create a thick, but drizzle-able consistency

Assemble the scones...

  • Once the scones have cooled a bit, drizzle them with a generous amount of chai vanilla glaze 
  • Store leftovers at room temperature in an airtight container for 2-3 days