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Cozy Chai-Spiced Pumpkin Scones: Easy Fall Treat

chai-spiced pumpkin scones - featured image
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These tender, flaky pumpkin scones are infused with warm chai spices and topped with a simple vanilla glaze. They’re a budget-friendly, kid-approved fall treat that comes together in about 30 minutes.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons chai spice blend
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1/2 cup (120g) canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the glaze (optional):
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons chai spice blend, and 1 teaspoon cinnamon until evenly distributed.
  3. Add the 6 tablespoons of cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse meal with some pea-sized butter pieces remaining. Do not overmix.
  4. In a separate small bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup heavy cream, 1 egg, and 1 teaspoon vanilla extract until well combined.
  5. Pour the wet mixture into the dry ingredients. Stir with a fork or spatula just until the dough comes together. It will look shaggy and a little dry in spots. Do not overmix.
  6. 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. Do not knead.
  7. 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.
  8. Bake for 14-16 minutes, or until the edges are lightly golden and the tops look set. The centers should spring back when gently pressed. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  9. While the scones cool, make the glaze (if using): whisk together 1 cup powdered sugar, 2-3 tablespoons milk or cream, and 1/2 teaspoon vanilla extract until smooth. Drizzle over warm scones.

Notes

Keep all ingredients cold for best results. Do not overmix the dough. For a homemade chai spice blend, mix 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cardamom, 1/4 teaspoon allspice, and a pinch of cloves. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin scones, chai spiced scones, fall baking, easy scone recipe, pumpkin recipes, breakfast treats

Find it online: https://sparklechew.com/cozy-chai-spiced-pumpkin-scones-easy-fall-treat/