Go Back
–+ servings
Chai Pumpkin Scones

Chai Pumpkin Scones: Cozy Spice Delights for Fall Enjoyment

Chai Pumpkin Scones are a delightful blend of chai spices and pumpkin, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Swap for gluten-free flour if desired.
  • 1 cup Pastry Flour Cake flour can be used as a substitute.
  • 0.5 cups Light Brown Sugar White sugar can be substituted.
  • 1 tbsp Baking Powder Ensure it’s fresh for best rise.
  • 0.5 tsp Salt Sea salt is a great alternative.
  • 1 tsp Cinnamon Chai spice blend creates warmth.
  • 0.5 tsp Ground Ginger
  • 0.5 tsp Ground Cloves
  • 0.5 tsp Cardamom
  • 0.25 tsp Nutmeg
  • 0.5 cups Cold Unsalted Butter Very cold for flakiness.
  • 0.5 cups Cold Pumpkin Puree Pure pumpkin, not pie filling.
  • 0.5 cups Cold Heavy Cream Buttermilk can be used for tang.
  • 1 tsp Vanilla Extract Optional for added depth.
For the Glaze
  • 1 cups Confectioners Sugar Sweetens and thickens the glaze.
  • 2 tbsp Heavy Cream Milk can be substituted.
For Sprinkling
  • 1 tsp Cinnamon A delightful finishing touch.
  • 0.5 tsp Ground Cloves

Equipment

  • mixing bowl
  • Baking Sheet
  • whisk
  • Pastry Cutter
  • Oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together all-purpose flour, pastry flour, light brown sugar, baking powder, salt, and the chai spices—cinnamon, ginger, cloves, cardamom, and nutmeg.
  2. Add the cold, cubed unsalted butter to the flour mixture, working it into pea-sized crumbs.
  3. Stir in the cold pumpkin puree and heavy cream until a shaggy dough forms.
  4. Turn the shaggy dough onto a lightly floured surface, patting it into a disk about 1 inch thick.
  5. Refrigerate the shaped scones for 30 minutes.
  6. Preheat your oven to 400°F (200°C). Brush the tops with heavy cream and bake for 20-22 minutes.
  7. Allow the scones to cool, then glaze with confectioners' sugar and heavy cream mixture.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 140mgFiber: 1gSugar: 8gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

These scones are best enjoyed warm and can be stored at room temperature, refrigerated, or frozen for later enjoyment.

Tried this recipe?

Let us know how it was!