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Spiced Pumpkin Chai Scones


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

Description

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


Ingredients

Scale
  • 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!
  • Category: breakfast

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