Pumpkin Chai Scones are the perfect fall treat. They’re so easy to make and are sure to be a crowd-pleaser!
I’m calling it: it’s officially fall. We just got our first cold front here in Texas, and the temperature dipped below 90 degrees, so I’m going to say that’s mother nature’s gift of cool weather…for Texas, anyway.
Do you prefer coffee or tea? For me its a little complicated…I like coffee, but only with cream added. Tea I could drink plain or with cream added. No sugar, though!
I ask because the absolute best way to enjoy these scones is with your favorite cup of coffee or tea. Paired with the cooler fall weather and some acoustic music, you’ve got a perfect fall morning.
A couple tips for making the pumpkin chai scones…
The challenge with these scones is that pumpkin is an incredibly moist ingredient to work with. Therefore, it’s important to blot the pumpkin before adding it to the cream.
The easiest way to do this is to measure it out, dump it into a bowl, and blot it with a few paper towels (3-4) until they are completely saturated. It is a bit of a tedious step, but it is important to make sure that the scones have the proper consistency!
Next, make sure that you use cold butter and cold heavy cream. This is pretty standard for any pastry, to keep the ingredients cold. The purpose of this is to ensure that the butter stays incorporated in small clumps to create the familiar flakiness that makes scones, scones!
For my recipe, I used my homemade chai latte mix. Not only is it convenient if you already have some on hand, but it adds an extra creamy flavor and infuses real tea into the scones. If you don’t have my homemade chai latte mix at the ready, never fear! You can still make this delicious recipe using the same spices. I have them listed in the recipe card below!
I hope you enjoy these amazing scones! Be sure to leave a comment and a rating down below. You can tag me on Instagram in a photo or story as well, @shavonnemorrison.
Pumpkin Chai Scones
- large bowl
- Measuring cups & spoons
- baking sheet
- parchment paper
- Measuring cups & spoons
For the scones, with homemade chai latte mix
- 2 c all-purpose flour
- 1/2 c light brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp Homemade Chai Latte Mix Recipe here: https://wellnessforwomanhood.com/2019/09/06/homemade-chai-latte-mix/
- 1/2 c unsalted butter, cold
- 1/2 c pumpkin puree, blotted
- 1/4 c heavy cream
- 1 tsp vanilla extract
For the scones, if you do not have homemade chai latte mix, add the following:
- 3/4 c sugar or raw cane sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp cardamom optional
- 1/4 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
For the icing:
- 2 tbsp heavy cream
- 1 tsp cinnamon
- powdered sugar, to desired consistency I used about half a cup
- Line a baking sheet with parchment paper and set aside. Preheat oven to 400°F.
- In a medium mixing bowl, whisk together flour, brown sugar, baking powder, salt, and chai latte mix (or spices listed above).
- Cut the butter into the dry ingredients. Using your fingertips or a pastry cutter, combine the flour mixture with the butter until the butter forms pea-sized clumps.
- Place pumpkin puree in a separate bowl and blot with several paper towels until some of the moisture is removed. There is no exact amount, but to give you an idea I used about 3-4 half sheets of paper towel that were saturated.
- Add heavy cream to pumpkin puree and whisk together. Add vanilla and whisk again.
- Add the pumpkin-cream mixture to the dry ingredients. Using a silicon spatula, gently combine the ingredients until a dough forms.
- Turn the dough out onto a lightly floured surface. Using your hands, shape the dough into a circle about 8-10 inches in diameter. Don't be too technical here; I included the size to give you a specific idea!
- Cut the dough into 8 equal triangular pieces with a pizza cutter or a knife. Place them about 2 inches apart on the prepared baking sheet. Brush with heavy cream. Bake for 10-15 minutes or until browned.
- While the scones are baking, prepare the icing. Remove from the oven and place on a cooling rack and allow to cool completely before adding icing. Store in the fridge for up to two weeks.