By entertainingwithbeth.com
Pumpkin Scones with Chai Glaze
18 steps
Prep:30minCook:14min
These pumpkin scones with chai glaze is an easy fall treat on a chilly autumn morning! Light, fluffy buttery, and moist everything you want in a scone and more! And so delicious too!
Updated at: Wed, 07 Feb 2024 09:31:28 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
31
High
Nutrition per serving
Calories368.2 kcal (18%)
Total Fat19.3 g (28%)
Carbs44.1 g (17%)
Sugars19.6 g (22%)
Protein5 g (10%)
Sodium361.5 mg (18%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 400F (200C).
Step 2
In a large bowl whisk together the flour, sugar, baking powder, salt and pumpkin pie spice.
Step 3
Then work the butter cubes into the flour with your hands until a coarse meal develops.
Step 4
In a separate small bowl add the heavy cream, egg, pumpkin and vanilla and whisk with a fork until combined.
Step 5
Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until a rough dough ball forms.
Step 6
Turn the dough out onto a floured surface. Form it into a round ball, then flatten with hands into a square. Roll gently with a rolling
Step 7
pin until ½” (13mm) thick. Tighten up edges with the side of a chef knife to create a tight square shape.
Step 8
Cut the square in half, then each half into small squares. (dipping knife in flour as needed to avoid scones sticking to the knife. Cut squares
Step 9
down the diagonal in half to form triangles.
Step 10
Then place the scones on a parchment-lined cookie sheet
Step 11
Then whisk 1 whole egg in a small bowl, then with a pastry brush lightly glaze the tops of the scones with the egg wash.
Step 12
To assure your scones retain their shape after they are baked pop your tray into your fridge for 15 mins before baking or 5 minutes in
Step 13
the freezer This will re-chill the dough and allow them to bake up in a more uniform fashion.
Step 14
Bake for 14-15 mins until risen, cracked and golden brown. Set aside to cool.
Step 15
Meanwhile, make the glaze. Boil 1 cup (240ml) of water and steep 2 chai tea bags inside until a dark amber color forms. Then discard tea bags. Allow the tea to cool slightly.
Step 16
Then place powdered sugar in a bowl, add 1 tablespoon (15ml) of the tea and mix with a fork until a thick glaze forms. Add the glaze to the
Step 17
scones, by dipping a fork in the glaze and running it back and forth over the scone while they are on the baking sheet, that way the parchment paper will catch the excess glaze.
Step 18
Enjoy with a cup of coffee or the remaining Chai tea!
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