I love chai everything.
It’s probably the warmest and coziest of flavor combinations. It makes me want to put on a fluffy sweater and sit on my couch, watching tv or looking at the internets with Amelia by my side.
You might be wondering why oh why the internet is exploding with all the pumpkin things. It’s because there’s a #virtualpumpkinparty hosted by Aimee + Sara! It’s kinda like the pumpkin version of popsicle week, which is also a gigantic favorite of mine.
This is actually the very first pumpkin recipe I’ve posted this fall which is sort of crazy and like what have I been waiting for but usually the months of September and early October still don’t feel like fall to me.
Even in New York and Atlanta—both of them as of, like, last week still felt summery. But not now! LA is officially covered by clouds and there’s a crispness in the air that makes me want to jump for joy because the heat sucks.
Today I’m going to be at a pretty house in Los Feliz making veggie pot pies with Nordstrom Rack and Le Creuset—it should be fun so check it out on my Insta Stories!! I’m excited to share the recipe with you, too. V V AUTUMNAL.
But for now, here are these pumpkin scones laced with chai spices and wait for it…a black tea glaze. YASSS. The black tea glaze is so good and so simple to make. It ties the chai vibes into a beautiful ribbon that you’ll want to eat.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine-grain sea salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- Pinch of ground cardamom
- Pinch of ground all-spice
- Pinch of ground cloves
- 4 tablespoons unsalted butter
- 1/3 cup buttermilk
- 3 tablespoons brown sugar
- 1/2 cup canned pumpkin
- 1 black tea bag
- 1/4 cup milk
- 1 1/2 cups powdered sugar, sifted
- 1/4 teaspoon vanilla paste or 1/2 teaspoon vanilla extract
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk all of the dry ingredients (minus the butter) together. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it’s into pea-sized bits throughout.
- In a measuring cup or small bowl, whisk together the wet ingredients: buttermilk, brown sugar and pumpkin. Add the wet ingredients into the dry and using a wooden spoon, mix it together until it forms a shaggy ball. Drop the dough onto a lightly floured counter and knead it a few times, being sure not to over handle it, which will result in tough scones. Form the dough into a 1 1/2-inch thick circular disk. Using a knife, cut the scones into 6 equal triangles. Transfer the scones to the baking sheet and put it in the freezer to chill for 15 minutes.
- Meanwhile, preheat your oven to 425 degrees F. Brush the tops with buttermilk and transfer to the oven to bake for 20 to 25 minutes, until medium golden brown.
- While the scones are baking, let’s make the glaze! In a measuring cup, add the bag of black tea. Pour the warm milk on top and allow to steep for 5 to 7 minutes. Remove the tea bag and discard. To a medium bowl, sift in the powdered sugar, vanilla paste or extract and add two tablespoons of the black tea milk. Whisk until smooth, adding a splash more of the black tea milk as needed. I like my glaze on the thicker side so if at any time it gets too thin, you can just add a bit more powdered sugar until you reach the desired thickness.
- Pour the glaze over the scones and serve.