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The Fitchen

Spiced Pumpkin Chai Scones

Gluten-Free
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 128
Ingredients Method

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

Method
 

  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!