The inspiration for these scones came from a collection of several things last weekend:
– cooler temps making me want to bake every kind of fall treat known to man
– pumpkin spice latte signs in all the coffee shops making me crave pumpkin STAT
– my scone-loving bestie arrived for a visit!
So… Pumpkin Chai Scones.
I got a bit ahead of myself though because it’s back up to 80 degrees in Milwaukee this week. Oh well.
The chai in these scones is from chai tea. I ground it up finely in a coffee grinder to avoid a gritty texture.
Side note about that: make sure you wipe out your coffee grinder really well and run some coffee beans through before using it to make coffee or you’ll have a weird chai-coffee flavor going on. Don’t ask me how I know. ;)
If you make this recipe, take a photo and share it on Instagram. Use #thesimplefoodie, I’d love to see it!
Pumpkin Chai Scones
For the scones:
- 2 c. all purpose flour
- 1/4 c. sugar
- 1 T. baking powder
- 1/2 t. salt
- 5 individual size chai tea bags (roughly 2 1/2 T.), ground in spice or coffee grinder
- 1/2 c. canned pumpkin
- 3 T. milk (can use soy or almond milk)
- 6 T. cold unsalted butter
- chopped pecans for topping, optional
For the glaze:
- 1 c. powdered sugar
- 1/2 t. vanilla
- 2 spoonfuls of canned pumpkin
- 1 T. milk
- pinch of salt
Heat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, salt, and chai tea. In a small bowl or liquid measuring cup, combine the pumpkin and milk. Cut the cold butter into the dry ingredients using clean fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the pumpkin/milk mixture and stir until combined. You will probably need to use your hands to bring the mixture together, it will be pretty shaggy but will come together. On a floured surface, press the dough out in a circle with about 1″ thickness and cut into 8 triangles. Place on a baking sheet and bake for 12 minutes. While the scones are baking, stir together all of the glaze ingredients until completely smooth. Once the scones are done and cooled, drizzle with the glaze.