Pumpkin Scones with Chai Tea Drizzle (Easy Fall Recipe)
These pumpkin scones with a chai tea drizzle are my seasonal twist on the traditional English scones I usually bake with jam and clotted cream. Soft, spiced, and wonderfully moist from the pumpkin purée, they’re a perfect treat for autumn afternoons, especially around Halloween. The warming flavours of cinnamon, nutmeg, and cloves pair beautifully with the sweet, lightly spiced chai glaze, making them just right for serving with a hot cup of tea. Easy to prepare at home, these chai-spiced pumpkin scones are sure to impress family and friends and bring a touch of cosy indulgence to any gathering.
Round vs Triangle Scones
When it comes to scones, the shape often tells you a little about where the recipe comes from:
🔶Triangle scones, often called American scones, are cut into wedges and usually packed with extra flavours such as fruit, nuts, chocolate, or even colourful sprinkles. They tend to be denser, sweeter, and are often topped with a glaze or icing.
🟠 Round scones, the traditional British scones, are lighter, fluffier, and more plain in flavour. English scones are often baked with sultanas, though they can just as easily be made plain. These little rounds are the stars of a proper afternoon tea, best enjoyed with jam and a generous spoonful of clotted cream.
🧡 Both scone styles are delicious and pair perfectly with a cup of tea (or coffee, if you prefer). These American-style scone wedges are packed with autumn flavour, made with pumpkin purée, warm spices, and mixed fruit, then topped with a sweet chai tea glaze and a sprinkle of crunchy pumpkin seeds.
Pumpkin Scones at Starbucks
The pumpkin scones at Starbucks are famously moreish, but you don’t need a coffee shop trip to enjoy them at home. My version of pumpkin scones is just as tasty and far easier to make, so it’s a win–win for autumn baking.
Starbucks scones are made with plenty of heavy cream and finished with a double glaze, one layer of vanilla icing and another of pumpkin spice glaze. While this makes them extra indulgent, my recipe keeps things a little simpler and lighter. That said, you can easily adapt these homemade scones by swapping the milk for cream and adding both glazes if you fancy something richer (and a bit naughtier!).
Tips for Making Pumpkin Scones
🎃 Mixing the dough: Use your hands to rub the butter into the dry ingredients before adding the wet ingredients. This keeps the mixture cool. A food processor works too, just don’t over-mix or the scones will be heavy.
🎃 Keep it cool: Cold butter and chilled pumpkin purée help the dough stay light. If the dough feels too wet, add a little flour, but don’t overdo it or your scones may turn out dry.
🎃 Pumpkin purée: You can use canned pumpkin or make your own pumpkin purée at home.
🎃 Add-ins: Stir in dried fruit such as sultanas, mixed peel, or even chopped nuts. You can also skip the fruit entirely if you prefer plain pumpkin scones.
🎃 Brush before baking: Lightly brush the tops with milk, and for extra crunch, sprinkle with coarse sugar.
🎃 Chai glaze topping: Once baked, drizzle the scones with sweet chai tea icing. Finish with pumpkin seeds and a dusting of cinnamon for added flavour and texture. Make your own masala chai blend at home for an aromatic uplift.
🎃 Freezing pumpkin scones: Freeze the unbaked wedges in a single layer, then store in a freezer bag or container. Bake from frozen, just add a couple of minutes to the oven time, then glaze as usual.
🎃 Dairy-free or vegan scones: Swap the butter and milk for plant-based alternatives. Replace the egg with an egg replacer or a flax egg (3 tbsp ground flaxseed plus 3 tbsp water, leave to thicken for 15 minutes before using).
How to Make Pumpkin Spice Scones for Fall
Ingredients
For the Scones
2 1/2 Cups of Flour
3/4 Cup of Brown Sugar
2 Teaspoons of Baking Powder
1 Teaspoon of Baking Soda
2 Teaspoons of Ground Cinnamon
1 Teaspoon of Ground Ginger
Pinch of Salt
1/2 Cup of Butter - Cubed
2/3 Cup of Pumpkin Puree
1/4 Cup of Milk (Regular, Almond, Oat etc…)
1 Egg
1 Teaspoon of Vanilla Extract
1 Cup of Dried Fruit
For the Chai Icing
1 Cup (130g) Icing/Powdered Sugar
2 Teaspoons of Masala Chai Tea (or 2 Tea Bags)
1/4 Cup (2fl oz) of Milk (Regular, Oat, Almond etc…)
Large Handful of Pumpkin Seeds - to Decorate
Method
Preheat the oven to 425*F/220*C/Gas Mark 7 and line a baking sheet with parchment paper.
Start by mixing together the flour, sugar, baking powder, baking soda, cinnamon, ginger, salt and cold butter cut into cubes. Use your fingers to crumb the mixture.
Next, in a jug or small bowl, add the pumpkin puree, milk, egg and vanilla extract. Whisk the ingredients together.
Add the pumpkin mixture to the dry ingredients and combine until a ball of dough forms.
Next, add the dried fruit and use your hands to gently knead the mixture but don’t overmix it or it will end up too dense.
Lightly flour your work surface and add your dough. Flatten into a circle approximately 8-10 inches wide and cut into 8-10 wedges.
Place your scone triangle wedges onto your baking sheet around 2 inches apart and brush with a little milk.
Bake for 15-18 minutes until golden brown in colour and cooked all the way through. Leave to cool for 5-10 minutes while you make the glaze.
Infuse your chai tea into hot milk and allow to infuse for 10-15 minutes before straining the leaves or removing the tea bags, set aside to cool. Mix together the icing sugar and chai infused milk and using a spatula combine until no lumps remain. Add more icing sugar or less chai tea for a thicker glaze.
What to Pair With Pumpkin Scones
Scones are always best enjoyed with a good cup of tea, and these pumpkin spice scones are no exception. Here are some delicious drinks (and a syrup!) to try alongside them:
Hot Pumpkin Spice Lattes: Creamy, cosy, and perfect if you can’t get enough pumpkin spice flavour. Make a big batch of pumpkin spice lattes for autumn gatherings.
Iced Pumpkin Lattes: A refreshing twist on the classic latte, an iced pumpkin spice latte is ideal if you love pumpkin spice but prefer something chilled.
Homemade Pumpkin Syrup: Sweeten hot or iced tea, add to cocktails or mocktails, or drizzle over desserts, waffles, and ice cream. My homemade pumpkin spice syrup is a true fall essential!
Iced Matcha Lattes: This iced strawberry matcha latte is pretty, layered, and simple to make if you fancy a break from pumpkin spice.
Coconut Chai Latte: This coconut chai tea latte is rich, indulgent, and pairs beautifully with sweet bakes like these pumpkin scones.
Milk Tea Recipes: From Japanese royal milk tea to Taiwanese bubble tea, or even a classic English brew, milk teas make a perfect match for scones.
How to Infuse Tea into Cakes and Bakes
Adding the flavour of tea to cakes and bakes is easier than you might think. You can brew the tea and mix it into milk, water, or oil, stir ground leaves straight into the batter, or infuse the flavour into a glaze or topping.
In this pumpkin scone recipe, the masala chai glaze adds the perfect balance of sweet and spicy notes. If you love chai tea and pumpkin spice, you might also enjoy my other pumpkin spice recipes, including these pumpkin spice rock cakes.
If you love to bake, read more about 👉 baking with tea
Pumpkin Spice Scones for Fall
Ingredients
For the Scones
- 2½ cups (310g) all-purpose flour
- ¾ cup (150g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- Pinch of salt
- ½ cup (115g) butter, cubed
- ⅔ cup (150g) pumpkin purée
- ¼ cup (60ml) milk (regular, almond, oat, etc.)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (150g) dried fruit
For the Chai Icing
- 1 cup (130g) icing/powdered sugar
- 2 teaspoons loose masala chai (or 2 tea bags)
- ¼ cup (60ml) milk (regular, oat, almond, etc.)
- Large handful of pumpkin seeds, to decorate
Method
- Preheat: Heat the oven to 425°F / 220°C / Gas Mark 7. Line a baking sheet with parchment paper.
- Dry mix: Combine the flour, sugar, baking powder, baking soda, cinnamon, ginger, salt, and cubed butter. Rub together with your fingers until crumbly.
- Wet mix: In a small bowl or jug, whisk together pumpkin purée, milk, egg, and vanilla extract.
- Combine: Add the wet mixture to the dry ingredients and mix until a soft dough forms.
- Add fruit: Gently knead in the dried fruit, being careful not to over-mix.
- Shape: On a lightly floured surface, flatten the dough into an 8–10 inch circle. Cut into 8–10 wedges.
- Bake: Place wedges on the baking sheet, brush with milk, and bake for 15–18 minutes until golden. Cool for 5–10 minutes.
- Make the chai icing: Infuse the chai tea in hot milk for 10–15 minutes, then strain. Let cool slightly. Whisk with icing sugar until smooth (adjust with more sugar for a thicker glaze).
- Finish: Drizzle the cooled scones with chai icing, sprinkle with pumpkin seeds, and dust with cinnamon if desired.
- Serve: Enjoy warm with a cup of tea or a pumpkin spice latte.
FAQs for Pumpkin Spice Scones with Chai Tea Glaze
1. Can I make pumpkin scones without canned pumpkin purée?
Yes! You can use homemade pumpkin purée. Simply steam or roast fresh pumpkin, then blend until smooth. Just make sure it’s not too watery, strain through a sieve if needed.
2. How do I make my pumpkin scones light and fluffy instead of dense?
The key is to use cold butter and not overwork the dough. Handle it gently, keep ingredients chilled, and bake in a hot oven for the perfect rise.
3. Can pumpkin scones be made ahead of time?
Absolutely. You can prepare the dough wedges and freeze them raw. Bake straight from the freezer, adding 1–2 minutes to the cooking time.
4. What’s the best tea to serve with pumpkin scones?
They pair beautifully with chai tea lattes, spiced black teas, or even classic English breakfast tea. Warming spices complement the pumpkin flavour just perfectly.
5. Can I make vegan pumpkin scones?
Yes. Swap butter and milk for plant-based alternatives, and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
6. How do I store leftover pumpkin scones?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm gently in the oven before serving.
7. Can I add nuts or chocolate to pumpkin scones?
Definitely! Chopped pecans, walnuts, or dark chocolate chips all work well alongside dried fruit or instead of it.
8. How do I make the chai glaze thicker or thinner?
For a thicker glaze, add more icing sugar. For a thinner drizzle, add a splash more chai-infused milk until you reach your preferred consistency.
9. Do pumpkin scones taste like pumpkin pie?
They share similar warm spices, cinnamon, ginger, and nutmeg, but the texture is more like a fluffy scone than a custard pie filling.
10. Can I use self-raising flour instead of plain flour with baking powder?
Yes. If using self-raising flour, reduce or omit the baking powder to avoid overly puffy scones.
👉 Read more pumpkin spice recipes:
