Pumpkin Chai Scones with Chai Drizzle

A delicious fall breakfast scone, pumpkin paired with aromatic chai spice make for a warm, flaky buttery bite!

I am not a morning person, but I could be motivated to get out of bed for a good breakfast: cue these golden beauties. These scones are buttery, flaky, spicy, warm aromatic handfuls of fall. They are surprisingly easy to make and are incredibly filling. And the chai drizzle puts them over the top in flavor. Enjoy with a hot cup of tea or coffee, and when reheating, be sure to put them back in the oven so that you can enjoy the perfectly crisp top again and again!

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Pumpkin Chai Scones

Makes 6 large scones

Ingredients

• 2 cups all-purpose flour

• 1/4 cup light brown sugar, packed

• 1 3/4 tsp baking powder

• 1 1/2 tsp ground cardamon

• 1 tsp ground cinnamon

• 1/4 tsp ground allspice

• 1/2 tsp kosher salt

• 1/4 tsp ground ginger

• 1/4 tsp ground cloves

• 1/8 tsp black pepper

• 1/2 cup cold unsalted butter, cubed

• 1/2 cup cold puréed pumpkin

• 1/3 cup cold heavy whipping cream

• 1 tsp pure vanilla extract

• 1 large egg, lightly beaten

Instructions

1. Preheat your oven to 375 degrees. Cover your baking pan with parchment paper.

2. In a large bowl, add the flour, brown sugar, baking powder, salt and spices and whisk to combine.

3. Cut a cold stick of butter into 8 pieces and add to the flour mixture.

4. Use a pastry blender or two forks to further cut in cold butter until the mixture looks like coarse crumbs (think pea sized butter pieces).

5. Into a medium bowl, pour the puréed pumpkin, heavy whipping cream, and pure vanilla extract and stir to combine.

6. Add the wet ingredients to the dry ingredients and use a fork to stir it all together, until the dry ingredients are moistened. Expect to still see crumbly parts of dough.

7. Turn the dough out of your bowl, onto a clean surface and gently knead 5-7 times to bring the dough together.

8. Roll the dough into a circle that's roughly 1 inch thick and 6 inches wide. Sprinkle with flour as needed if the dough gets too sticky.

9. Use a bench scraper or thin knife to cut the dough into 6 wedges and place them 2 inches apart on your baking pan. They will expand!

10. Beat your egg and brush the tops of the wedges with it.

11. Bake in the oven for 15-18 minutes until a toothpick inserted in the middle of a scone comes out clean.

12. Remove scones from the oven and allow them to cool on the pan for 5 minutes.

13. Drizzle the chai icing over the scones and serve warm.

Chai Drizzle

Ingredients

• 1 tbsp heavy whipping cream

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cardamon

• 14 tsp ground allspice

• 1/4 tsp ground ginger

• 1/4 tsp ground cloves

• pinch of black pepper

• 1/4 cup powdered sugar

Instructions

1. Combine the sugar and spices in a small bowl.

2. Pour the heavy whipping cream into the bowl of dry ingredients and stir to combine.

Notes

• You want all of your cold ingredients to stay cold! Once you begin combining the mixtures, work as quickly as you comfortably can. Especially once you start molding the dough with your hands, as your body heat can begin to melt the butter. And the cold butter is what helps you achieve those amazing flaky layers!

• The scones expand while baking, so you want to space them apart to have room to grow.

• The icing doesn't look like much, but a little goes a long way. Especially in flavor! I pour the icing into a ziplock sandwich bag, snip the tip and drizzle it evenly across all scones.

Photos