Pumpkin Spice Scones with Sweet Chai Glaze
- Total Time: 37 mins
- Yield: 8 1x
Description
This time of year, everything is better with pumpkin – even breakfast. And the spices in the scone and the chai flavors in the glaze give this pastry some zing.
Ingredients
- 2 cups (480 ml) flour
- 1/4 cup (60 ml) sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground clove
- 1/4 tsp ginger
- 6 tbsp (85 g) cold butter, cut into pieces
- 1/2 15 oz (213 g) can pure pumpkin puree
- 3 tbsp (45 ml) half-and-half or milk
- 1 egg
For the Chai Icing:
- 1 cup (240 ml) confectioners sugar
- 3 tbsp (45 ml) milk
- 1 chai tea bag (not the concentrate!)
Instructions
- Preheat your oven to 425 degrees F and line your baking sheet with parchment paper.
- In a large mixing bowl add flour, sugar, baking powder, salt, cinnamon, nutmeg, clove, and ginger. Mix together on very low speed just until incorporated.
- Add the chopped, cold, butter and mix on low until the butter mixes in and the clumps are about the size of a large pea. You may need to use a fork at first and then the mixer paddle.
- In a small bowl mix together the pumpkin, milk or half & half, and egg. Stir together. Slowly add the mixture to the flour mixture at a low speed. Stir until just mixed together.
- Lightly dust your counter with flour so that the dough won’t stick. With a rubber spatula stir the dough in the bowl to be sure all the flour is mixed in from the bottom, and shape the dough into a ball (or clump in my case). Pour the dough onto the floured counter and gently press into circle, about an inch thick. You may need extra flour on the top, or re-flour the counter during this.
- Once your dough is in a flat circle, 1 inch thick, take a knife (I put a little flour on the blade) and cut a + in the circle so that you have divided it into 4 large pieces. Then cut an X on that, so that it’s divided into 8 pieces.
- Gently lift each piece out and place it on the parchment paper baking sheet, leave room between each piece. Bake 15-17 minutes, until lightly browned. Transfer to a wire rack and let cool completely.
- Once the scones are cool, heat the 3 tbsp of milk (in a heat proof bowl or cup) in the microwave for 30 seconds or until hot. Place the chai tea bag in the milk and let steep for about 5 minutes.
- In a small bowl add the confectioners sugar and chai flavored milk and stir together until the sugar has dissolved completely. *Here’s my new trick, let the icing stand for 3-5 minutes until it starts to get thick. Now ice your scones in whatever design you’d like, drizzle, dunk, whatever. Store in your fridge or enjoy right away!
- Prep Time: 20 mins
- Cook Time: 17 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 310
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Frequently Asked Questions
How is the chai glaze made — does it use chai syrup or an actual tea bag?
An actual chai tea bag — not concentrate or syrup. Heat 3 tablespoons of milk in the microwave for 30 seconds, steep the tea bag for about 5 minutes, then stir the chai-infused milk into 1 cup of confectioners sugar. The author's tip: let the icing stand 3-5 minutes to thicken before glazing the fully cooled scones.
Why does this recipe call for cold butter cut into pieces?
The 6 tablespoons of butter must stay cold to create the flaky, layered texture of a proper scone. The recipe instructs you to mix it in on low speed until the clumps are about the size of a large pea. Those cold pockets of butter create steam during baking, which produces the scone's lift and layering.
How do I shape and cut the scones before baking?
Press the dough into a flat circle about 1 inch thick on a lightly floured surface. Cut a '+' through the circle to make 4 large pieces, then cut an 'X' to divide into 8 wedges. Gently lift each wedge onto a parchment-lined baking sheet with space between each, and bake at 425°F for 15-17 minutes until lightly browned. 
