Pumpkin Chai Spice Scones

Ingredients

cones:

• 2 Cups All Purpose Flour 

• 1/2 cup (1 stick) unsalted butter, diced & frozen

• 1/2 cup light brown sugar, tightly packed

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup pumpkin purée

• 1/2 cup + 1 tbsp heavy cream, separated

• 2 tea bags

• 1 tsp vinegar

• 1 tbsp chai spice (recipe included)

Glaze:

• 1 cup powdered sugar

• 1/2 tsp chai spice (recipe below)

• 1 tbsp chai-steeped cream (1-2 tsp milk if needed)

Topping:

• Toasted pumpkin seeds (optional)

Chai Spice:

• 2 tsp fennel seeds 

• 1/2 tsp powdered ginger

• 1/4” piece cinnamon 

• 1/4 tsp nutmeg 

• 1-2 cloves

• 2-3 black peppercorns 

• 3-4 cardamom pods

• Pinch of saffron 

• Pinch of salt

NOTE: The recipe for the chai spice makes a bit more than is needed for the scones. The rest can be used in other chai spiced baked goods or for a cup of authentic Indian masala chai.

Directions

1. Put all ingredients for chai spice into a spice grinder and grind into a fine powder. Sift the mix and re-grind anything that hasn’t been powdered properly.

2. Heat 1/2 cup cream. Add the tea bags and set aside to steep. After about 5 minutes, squeeze out and discard the tea bags. Set aside to cool completely.

3. Prepare and line a baking tray.

4. Preheat oven to 400°F/204°C.

5. Sift together flour, baking powder, baking soda, salt, and chai spice.

6. Take 1 tbsp of the tea-infused cream and set aside for the glaze. You should have at least 100 ml left over for the scones. Add additional cream or milk if short. Add vinegar to the 100 ml of steeped cream and set aside for 5-7 minutes until it curdles a bit. Then add the pumpkin purée and sugar to it. Mix well.

7. NOTE: The next step can be done either in a food processor or in a bowl using a pastry cutter or fork. Try not to do it by hand because the heat from your hands will melt the butter, resulting in a change in the texture of the finished product.

8. Dump the sifted flour and frozen butter into the food processor and pulse a few times until you see tiny pieces of butter. Then add the liquid ingredients and pulse 3-4 times, a few seconds at a time. If using a pastry cutter or fork, dump frozen butter into the flour mix and cut until butter breaks into tiny pieces. Add in the liquid ingredients and follow the steps below.

9. Dump out the shaggy dough onto a floured surface and knead 3-4 times using your hands. DO NOT OVER-KNEAD.

10. Roll out the dough into a rectangle about 1/3-1/2” thick. Cut the dough into your desired shape (typically round or triangular) and size. Move cut pieces onto the prepared tray, leaving space in between for expansion. Brush the tops with the reserved 1 tbsp plain cream.

11. Immediately put the tray into the fridge for 15 minutes so the butter can harden again.

12. 12. Once the pastry is cold, pop it into a preheated oven for about 20 minutes until golden brown. Test if the pastry is cooked through using a skewer.

13. Remove from the oven and allow it to cool for a few minutes.

14. In the meantime, prepare the glaze by mixing all the ingredients. The glaze should be thin enough to be dripped onto the scones using a piping bag, fork, or spoon. Use a few drops of milk if needed. You can also add extra chai spice if you prefer a stronger flavor.

15. Drizzle the glaze onto the scones and top with toasted pumpkin seeds (if using).

    
    

    This recipe will leave your kitchen feeling warm and fragrant like a warm Jiminie hug. Enjoy!