Fruity Pumpkin Scones with Chai Tea Drizzle
Looking for a delicious fall treat to enjoy with your afternoon tea? These pumpkin scones with a chai tea drizzle are the perfect pairing! Made with pumpkin puree, warm spices, and a hint of vanilla, these scones are moist, tender, and bursting with fall flavors. Topped with a creamy and flavorful chai tea drizzle, these scones are an indulgent treat that is easy to make at home. Serve them with a cup of your favorite tea and enjoy a cozy and satisfying snack. Follow the simple steps below to create your own pumpkin scones with chai tea drizzle and impress your family and friends with a tasty and seasonal treat.
Fruity Pumpkin Scones with Chai Tea Drizzle: The Perfect Autumn Treat
Indulge in the flavors of fall with these delightful fruity pumpkin scones, lightly spiced and topped with a delicious chai tea drizzle.
Round or Triangle Scones?
Both triangle and round scones are very similar but with just a few differences. Firstly, the shape is obviously different. American scones are usually cut into triangle wedges and contain lots of additional flavours such as fruits, chocolate or colourful sprinkles. These dense triangles are commonly topped with a glaze or sweet icing. British scones are a little lighter, fluffier, round in shape and much more plain. English scones are usually made with sultanas but can also be made without fruit. These little light scones are designed to be enjoyed at afternoon tea time with sweet jam and a dollop of clotted cream. Both types of scones are designed to be paired with tea (or coffee!).
My American style scone wedges are full of fall flavours with seasonal pumpkin, aromatic spices, sweet mixed fruit, topped with a chai tea glaze and finished with a sprinkle of crunchy pumpkin seeds.
Pumpkin Scones at Starbucks
I hear that the scones at Starbucks are utterly morish. My pumpkin scones are also utterly morish and they are super duper easy to make too, so win win!
The Starbucks recipe includes lots of heavy cream and are double glazed with vanilla glaze and a pumpkin spice glaze. Although these ingredients add extra indulgence, my scones are a little more simple. However, feel free to switch out the milk for heavy cream and add the additional glazes to these scones to make them a bit naughtier!
How to Infuse Tea into Cakes and Bakes
Infusing the wonderful flavours of tea into cakes and bakes is incredibly simple to do in various different ways. Some recipes call for the tea to be added directly, some recipes call for tea to be infused into milk, water or oil before adding it to the mix. Sometimes, like this recipe, the tea flavours are added to the topping. Here in this pumpkin scone recipe, the flavour of masala chai works perfectly infused into the glaze. The balance of sweet and spicy flavours is just utterly delicious!
If you love pumpkin spice flavours with added chai tea, try my pumpkin crumble top muffins. Alternatively, try this chocolate chip pumpkin bread recipe. Both of theses delicious sweet treat recipes contain the warming fragrant chai tea.
What to Pair With These Pumpkin Scones
Always serve scones with tea! The type of tea is up to you and your taste buds, but I would highly recommend pairing these pumpkin spice scones with one of these tasty teas:
Hot pumpkin lattes: If you are like me and love pumpkin spiced everything, make a big batch of deliciously creamy hot pumpkin spice tea lattes!
Iced pumpkin lattes: If you love pumpkin spice lattes but prefer something a little more refreshing, try making iced pumpkin spiced lattes.
Pumpkin Simple Syrup: Make your own pumpkin spice syrup for all of your fall time teas. Use this syrup to sweeten hot or cold teas, tea infused cocktails, mocktails or hot toddies. Alternatively, drizzle over dessert, ice cream or on waffles. Yummy!
Iced Matcha Lattes: with strawberries and rose: For something other than pumpkin spice, these pretty layered iced matcha lattes are super simple to make.
Coconut chai lattes: Not pumpkin spiced themed but amazingly indulgent and pairs perfectly with sweet treats!
Milk tea recipes: Here are various ways to make many different types of tea with milk, including Japanese royal milk tea, Taiwanese boba tea and a good old English brew!
Tips for Making my Pumpkin Scones
Mixing it: When mixing your dough, it’s best to use your hands to keep the ingredients cool. Start with crumbing together the dry ingredients with the butter, then adding the wet ingredients to make a smooth ball of dough. You can use a food processor to make the dough, just don’t over mix otherwise your ingredients will get too hot and melt or your scones will end up too heavy and chewy!
Keep it cool: Use cold butter and chilled pumpkin puree to help keep the dough cool. If your dough seems a bit wet, add a little more flour until it forms a smooth sticky dough but not too much otherwise your scones will end up dry.
Pumpkin: You can use either shop bought canned pumpkin puree or make your own. If you would like to have a go at making your own, here’s how to make pumpkin puree.
Dried fruit: Use whatever dried fruit takes your fancy. I like to use mixed dried fruit that contains citrus peel or sweetly plump sultanas. Feel free to omit the fruit all together or alternatively add chopped nuts.
Brush them: Brush your scones with a little milk before baking them. You can also add a sprinkling of course white sugar for extra texture.
Topping: Once out of the oven, top these delicious pumpkin scones with sweet chai tea infused icing really does make them that extra bit delicious. Sprinkle with crispy pumpkin seeds and a dusting of cinnamon if you like.
Freezing them: The best way to freeze these scones is before baking. Make the dough, cut into wedges and freeze in a single layer. Once frozen, the raw dough wedges can be moved into a freezer bag or tupperware container. You can bake them straight from the freezer for a minute or two longer in the oven. Once out of the oven, go ahead and top them anyway that you feel like it.
Make them dairy free/vegan: You can easily make a few changes to this recipe to make them dairy free and/or vegan. Use a butter alternative and milk alternative. For the egg, you can use a shop bought egg replacer or make a ‘flax egg’. To make a flax egg, use 3 tablespoons of ground flaxseed and 3 tablespoons of water. Mix together and let sit to thicken up for around 15 minutes before adding it to your recipe.
How to Make These Pumpkin Spice Scones From Scratch
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 over mix 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.
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