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5 from 1 vote

Pumpkin Chai Scones

These easy pumpkin chai scones are the perfect fall treat! Ready in under 45 minutes, they are the perfect pastry for your fall brunch.
Prep Time20 minutes
Cook Time15 minutes
Resting Time10 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: baking, breakfast, Chai, Fall, pumpkin, scones
Servings: 8 scones

Equipment

  • large bowl
  • Measuring cups & spoons
  • Whisk
  • baking sheet
  • parchment paper
  • Measuring cups & spoons

Ingredients

For the scones, with homemade chai latte mix

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

Instructions

  • 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.