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Cozy Chai-Spiced Pumpkin Scones: Best Fall Baking

chai-spiced pumpkin scones - featured image
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These tender, flaky scones are packed with warm chai spices and pumpkin, creating the perfect fall treat. Quick and easy to make, they’re a cozy celebration of autumn in every bite.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into small cubes
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 2 chai tea bags (e.g., Tazo or Stash)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • For the glaze: 1 cup (120g) powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Bloom the chai spices: In a small skillet or saucepan, melt 1 tablespoon of the cold butter over medium heat. Cut open the two chai tea bags and sprinkle the contents into the melted butter. Stir for about 30 seconds until fragrant and bubbly. Remove from heat and set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the bloomed chai butter mixture, cinnamon, and ginger. Whisk until well combined.
  4. Cut in the butter: Add the remaining cold butter cubes to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Combine the wet ingredients: In a separate small bowl, whisk together the pumpkin puree, 1/4 cup heavy cream, and vanilla extract until smooth. Make a well in the center of the dry ingredients and pour the wet mixture in.
  6. Mix the dough: Stir with a fork or spatula just until the dough comes together. It will be shaggy and a little sticky. Do not overmix.
  7. Shape the dough: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about 3/4-inch thick.
  8. Cut the scones: Using a sharp knife or bench scraper, cut the circle into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  9. Brush and bake: Brush the tops of the scones with a little extra heavy cream. Bake for 14-18 minutes, until the bottoms are golden brown and the tops are firm to the touch.
  10. Cool and glaze: Let the scones cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. While they cool, make the glaze: whisk together powdered sugar, 2-3 tablespoons milk, and vanilla extract until smooth. Drizzle over the warm scones.

Notes

For extra flaky scones, pop the baking sheet with cut scones in the freezer for 10 minutes before baking. If scones brown too quickly, tent with aluminum foil for the last 5 minutes. The dough can be made the night before and refrigerated.

Nutrition

Keywords: pumpkin scones, chai scones, fall baking, pumpkin recipes, chai spice, easy scones, breakfast, brunch

Find it online: https://elaraeats.com/cozy-chai-spiced-pumpkin-scones-best-fall-baking/