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Spiced Pumpkin Chai Scones

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Spiced Pumpkin Chai Scones

In the five minutes that it took me to walk from the train to my work this morning, I passed four – yes, four – pumpkin displays. I’m a self-proclaimed fall hater so you can probably imagine the Grinchy expression on my face. I don’t go in for all the costume choosing, horror movies, or pumpkin carving. But one thing that I can appreciate about fall is that it makes me want to bake more. And I really like baking. Especially when scones are involved.

Spiced Pumpkin Chai Scones

When we made these scones, I thought we would be right on schedule to jump on the pumpkin bandwagon. Boy, was I wrong. I feel like I have seen the word “pumpkin” more times in the past month than I have in all of the falls of my life combined. [Maybe this is a sign that I need to visit some non-food blog websites?] I have seen pumpkin used in ways that I didn’t know pumpkin could be used.

Spiced Pumpkin Chai Scones Spiced Pumpkin Chai Scones

When September rolled around, we started chatting about fall recipes. I knew I wanted to do something pumpkin-y, but I wanted to steer clear of the *gasp* cliché route of pumpkin bread or pumpkin pie. I mean, we don’t even have your average, round orange pumpkins in our apartment. Nope. We have special, white-striped pumpkins because it’s less in-your-face and not so Halloween-y; just the way I like it. So for a pumpkin recipe, I knew that I wanted something off the beaten path.

Starbucks is famous for that Pumpkin Spice whatchamacallit, but this recipe was inspired by our latest tea obsession: Spiced Chai. Since we loved the tea so much, we figured we might as well just put it with some pumpkin and see what happened. Spiced. Pumpkin. Chai. Scones. That is what happened.

Spiced Pumpkin Chai Scones Spiced Pumpkin Chai Scones

I know, it’s halfway through October and we’re just now getting on the pumpkin bandwagon. As usual, I’m fashionably late to the party. But I think you’ll forgive me when you take this recipe for a test drive. All other pumpkin recipes pale in comparison. Eat one with coffee. Eat one slathered in butter. Eat three for breakfast. Eat them all up and make more.

Spiced Pumpkin Chai SconesSpiced Pumpkin Chai Scones

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Spiced Pumpkin Chai Scones

Flavored with chai tea, pumpkin, and cinnamon, these scones pair perfectly with morning coffee.

  • Author: The Fitchen
  • Prep Time: 1 hour 15 mins
  • Cook Time: 12 mins
  • Total Time: 1 hour 27 minutes
  • Yield: 8
  • Category: breakfast

Ingredients

  • 1 cup of gluten free flour
  • 4 oz. of pumpkin (not pumpkin pie filling)
  • 1 chai tea teabag
  • 3 Tbsp. sucanat
  • 4 Tbsp. cold butter
  • 1 egg
  • 1/2 Tbsp. baking powder
  • 2 tsp. cinnamon
  • 2 tsp. maple syrup
  • 1 tsp. nutmeg
  • 1/4 tsp. sea salt
  • Pinch of ground cloves
  • 1/4 c. boiling water

Instructions

  1. Line a baking sheet with parchment paper.
  2. Bring water to a boil and place chai teabag in a small bowl. Add 1/4 cup of boiling water to the bowl and let steep for 5 minutes.
  3. In a large bowl add flour, sugar, baking powder, salt, nutmeg, 1 tsp cinnamon, and cloves. Mix together.
  4. Using an electric mixer, add in 3 Tbsp. cold butter and mix until clumpy. Set aside.
  5. In a small bowl mix together pumpkin, chai tea, and egg.
  6. Add wet ingredients to dry. Mix.
  7. Place the dough on the baking sheet and press it outward into a circle about 1 inch thick.
  8. Refrigerate dough for one hour.
  9. Preheat oven to 425º. Remove dough from refrigerator and cut into 8 equal triangles (first cut a “+” then an “x”). Arrange scones so that they have an inch or two of space to allow for expanding.
  10. In a small pot heat 1 Tbsp butter, 2 tsp. maple syrup, and 1 tsp. of cinnamon.
  11. Bake for 12 minutes or until golden brown. Brush with butter/syrup/cinnamon mixture halfway through baking. Enjoy!

Nutrition

  • Calories: 1026
  • Sugar: 10g
  • Sodium: 686mg
  • Fat: 53g
  • Saturated Fat: 32g
  • Unsaturated Fat: 17g
  • Trans Fat: 2g
  • Carbohydrates: 119g
  • Fiber: 10g
  • Protein: 21g
  • Cholesterol: 308mg
Print

Spiced Pumpkin Chai Scones

Gluten-Free

  • Author: The Fitchen
  • Prep Time: 75
  • Cook Time: 12
  • Total Time: 1 hour 27 minutes
  • Yield: 8

Ingredients

  • 1 cup of gluten free flour
  • 4 oz. of pumpkin (not pumpkin pie filling)
  • 1 chai tea teabag
  • 3 Tbsp. sucanat
  • 4 Tbsp. cold butter
  • 1 egg
  • 1/2 Tbsp. baking powder
  • 2 tsp. cinnamon
  • 2 tsp. maple syrup
  • 1 tsp. nutmeg
  • 1/4 tsp. sea salt
  • Pinch of ground cloves
  • 1/4 c. boiling water

Instructions

  1. 1. Line a baking sheet with parchment paper.
  2. 2. Bring water to a boil and place chai teabag in a small bowl. Add 1/4 cup of boiling water to the bowl and let steep for 5 minutes.
  3. 3. In a large bowl add flour, sugar, baking powder, salt, nutmeg, 1 tsp cinnamon, and cloves. Mix together.
  4. 4. Using an electric mixer, add in 3 Tbsp. cold butter and mix until clumpy. Set aside.
  5. 5. In a small bowl mix together pumpkin, chai tea, and egg.
  6. 6. Add wet ingredients to dry. Mix.
  7. 7. Place the dough on the baking sheet and press it outward into a circle about 1 inch thick.
  8. 8. Refrigerate dough for one hour.
  9. 9. Preheat oven to 425º. Remove dough from refrigerator and cut into 8 equal triangles (first cut a “+” then an “x”). Arrange scones so that they have an inch or two of space to allow for expanding.
  10. 10. In a small pot heat 1 Tbsp butter, 2 tsp. maple syrup, and 1 tsp. of cinnamon.
  11. 11. Bake for 12 minutes or until golden brown. Brush with butter/syrup/cinnamon mixture halfway through baking. Enjoy!

Nutrition

  • Calories: 1026
  • Sugar: 10
  • Sodium: 686
  • Fat: 53
  • Saturated Fat: 32
  • Unsaturated Fat: 17
  • Trans Fat: 2
  • Carbohydrates: 119
  • Protein: 21
  • Cholesterol: 308

What do you think?

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11 Comments
  • jennifer heinzel
    September 21, 2015

    quick question, what type of gluten free flour works the best?? does all purpose mix work well? or should it have some things it in like xanthamum gum?

    thanks!

    • thefitchen
      September 25, 2015

      Hi Jennifer –

      I almost always use Wholesome Chow’s all purpose GF mix. It is fantastic and it already includes xanthan gum, so you’re all set! Many health food stores carry it, and you can always purchase it online as well.

  • jo@jocooks.com
    October 20, 2013

    These look fantastic and a great way to use pumpkin!

  • natashalh
    October 20, 2013

    Anything pumpkin is absolutely irresistible to me! These look fantastic, and I appreciate that you health-ied these scones up a bit. Visiting from the Sweet and Savory Sunday! =)

  • Alexandra
    October 18, 2013

    Hey there, it’s me again! :)

    I was so excited about this recipe, that I changed it into a vegan recipe and filmed my preparation. I hope you like it!

    I LOVE THESE PRETTY LITTLE PUMPKIN SCONES!

    http://www.youtube.com/watch?v=ySfxogkXuSM

    Thanks again for sharing it!

    <3

    • Lauren
      October 16, 2014

      Did you use a flax egg as a replacement for the egg?

      • thefitchen
        October 17, 2014

        No, not in this recipe. It would most likely be fine to substitute a flax egg for an egg, though. :)

        • Lauren
          October 18, 2014

          Woops! I meant that question for Alexandra, since she said she made a vegan version. Thanks for your response! I’m going to make these today! Can’t wait :)

          • thefitchen
            October 19, 2014

            Oh, gotcha! Enjoy them! :)

  • Alexandra
    October 17, 2013

    Wow! What a great recipe! Thank you for sharing it with us! <3