Pumpkin Chai Scones
on Oct 14, 2015, Updated Mar 06, 2020
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For me, fall means all things chai. Chai lattes, chai tea, chai uhhh, well, those two things. Enter Jennifer Wallace with Pumpkin Chai Scones to make it three.
The recipe is pretty easy…to watch being made. Jen made everything while I sat around eating scones and demanding hot water to make tea to have with my scones.
If you’re not sure what to do with the leftover spices, you can use them to make chai from scratch.
The hardest part of this recipe is waiting an hour for the scones to firm up in the freezer. How good does that block of uncooked scone mixture look? VERY.
Since I like my scones on the smaller side, we cut them into 12 pieces. If you want them to be mini, you can cut each triangle in half but be sure to keep checking the oven since your baking time will be shorter.
We enjoyed these Pumpkin Chai Scones with chai, of course! (I really want to write chai tea, but since chai means tea, it’s like saying tea tea, which makes no sense.)
With a side of clotted cream and fig preserves, these scones make for a perfect afternoon treat.
Table of Contents
PUMPKIN CHAI SCONES
Adapted recipe from Budget Bytes by Jennifer Wallace for Oh, How Civilized
Makes 12 small scones
SCONE INGREDIENTS
2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
8 tablespoons (1 stick) cold butter
1/4 cup milk
1 large egg
1/2 cup pumpkin puree
GLAZE INGREDIENTS
2 cups confectioners sugar (powdered sugar)
1/4 cup milk
3 tablespoon browned butter
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
DIRECTIONS
Combine flour, sugar, baking powder, salt, cinnamon, cloves, cardamom and ginger in a large bowl. Cut the cold butter into cubes and add to the dry ingredients. Using a pastry cutter or your fingers blend the butter into the flour until the butter is the size of small peas and is evenly distributed.
In another bowl whisk the egg, pumpkin puree, and milk together. Pour the pumpkin egg mixture over the flour and butter. Using a fork slowly combine the flour and the liquid until it just comes together. Note: you will still have loose flour in the bowl, that’s normal.
Turn the contents of your bowl onto a work surface and start to gently pat into a rectangle shape approximately 1/2 inch thick.
Using a sharp knife, cut your rectangle into 6 squares and then each square into two triangles. Place the cut scones onto a baking sheet lined with parchment paper (all 12 should fit onto a half sheet pan) and into the freezer until firm but not frozen (about an hour).
Preheat oven to 350°F. Bake the scones for 20-25 min or until the edges and bottoms are golden brown.
Once the scones have cooled a bit, it’s time for the glaze:
On the stove top brown the butter in a small saucepan. Allow to cool.
In a large bowl sift the powdered sugar to remove any clumps or hard pieces. Add the spices, milk and brown butter and whisk until the glaze is smooth. If the glaze is too thick add more milk a tablespoon at a time until it becomes to desired thickness. Use a sandwich bag with a cut corner to pipe the glaze onto the scones.
