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Best Homemade Chai Pumpkin Scones Recipe

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These chai-spiced pumpkin scones are tender, flaky, and packed with warm spices. Made with a secret technique of grating frozen butter for the perfect texture, they’re topped with a double dose of chai flavor in the glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold unsalted butter (frozen preferred)
  • 1/2 cup pumpkin puree (100% pumpkin, not pie filling)
  • 1/4 cup heavy cream (plus extra for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream (for glaze)
  • 1/2 teaspoon ground cinnamon (for glaze)
  • 1/4 teaspoon ground cardamom (for glaze)
  • 1/8 teaspoon ground ginger (for glaze)
  • 1 tablespoon melted butter (optional, for glaze)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Grate frozen butter on the large holes of a box grater into a small bowl. Return to freezer.
  3. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
  4. Add grated frozen butter to flour mixture. Use a pastry cutter or fingertips to work butter into flour until it resembles coarse meal with some pea-sized butter pieces.
  5. In a separate bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  6. Pour wet mixture into dry mixture. Stir with a spatula just until combined. Dough should be shaggy and slightly dry.
  7. Turn dough onto a lightly floured surface. Gently pat into a 3/4-inch thick circle. Cut into 8 equal wedges.
  8. Place wedges on prepared baking sheet, spacing 2 inches apart. Brush tops with extra cream.
  9. Bake for 15-18 minutes until edges are lightly golden and tops are firm. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For glaze: Whisk together powdered sugar, heavy cream, cinnamon, cardamom, ginger, and melted butter (if using) until thick but pourable.
  11. Once scones are completely cool, drizzle glaze over tops. Let set for 10 minutes before serving.

Notes

Keep butter frozen until last second for flakiest scones. Don’t overmix dough. Use sharp cutter and press straight down without twisting. For make-ahead, freeze unbaked wedges and bake straight from frozen, adding 2-3 minutes. Scones taste even better the next day as spices meld.

Nutrition

Keywords: pumpkin scones, chai scones, fall baking, pumpkin recipes, scone recipe, chai spice, breakfast pastry

Find it online: https://piperplate.com/best-homemade-chai-pumpkin-scones-recipe/