Pumpkin Chai Scones w/ Black Tea Glaze

Breakfast, Fall, Scones & Muffins, Winter

Pumpkin Chai Scones with Black Tea Glaze

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.

Pumpkin Chai Scones with Black Tea Glaze

Pumpkin Chai Scones with Black Tea Glaze

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.

Pumpkin Chai Scones with Black Tea Glaze

Pumpkin Chai Scones with Black Tea Glaze

Pumpkin Chai Scones with Black Tea Glaze

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.

Pumpkin Chai Scones with Black Tea Glaze

Pumpkin Chai Scones w/ Black Tea Glaze

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6 scones

Pumpkin Chai Scones w/ Black Tea Glaze

Ingredients

    Dry Mix:
  • 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
  • Wet Mix:
  • 1/3 cup buttermilk
  • 3 tablespoons brown sugar
  • 1/2 cup canned pumpkin
  • Glaze:
  • 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

Directions

  1. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the glaze over the scones and serve.
http://www.acozykitchen.com/pumpkin-chai-scones/

Pumpkin Chai Scones with Black Tea Glaze

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36 Comments

  • Reply Chocolate Hazelnut Pumpkin Pie- The Little Epicurean October 24, 2016 at 12:01 am

    […] A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze […]

  • Reply Orange Chocolate Pumpkin Bread - Give Recipe October 24, 2016 at 12:13 am

    […] A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze […]

  • Reply heather (delicious not gorgeous) October 24, 2016 at 1:29 am

    loving this cooler weather! was in the bay area this weekend and it was great, and just got back to southern california and the ground was wet. i thought it was the sprinklers, but it actually rained!! was actually shocked.

    anyways, these scones sound deliciously fall and chai-y (the chais i’ve had recently taste more like horchata than chai; not a bad thing, just not chai)!

    • Adrianna Adarme
      Reply Adrianna Adarme October 24, 2016 at 8:23 am

      i know i’m am LOVING the rain! i also love the idea of making things horchata-like!

  • Reply Miranda | Miranda's Notebook October 24, 2016 at 2:27 am

    Mmmm, these look delicious!! Fall is definitely in full swing in London, so making some baked goods involving pumpkin is exactly how I want to spend my time 😀 Miranda xxx http://mirandasnotebook.com/

    • Adrianna Adarme
      Reply Adrianna Adarme October 24, 2016 at 8:25 am

      i love london in the fall! i was there last year around this time and it was awesome.

  • Reply Tori//Gringalicious October 24, 2016 at 3:28 am

    These look fantastic!!!! I love that you combined pumpkin and chai, two of my favorite things!

  • Reply Vivian | stayaliveandcooking October 24, 2016 at 3:42 am

    I’m alllllll about chai too – and adding pumpkin will probably make that mix even more cosy! It’s raining outside so I could use some of that. And I love that glaze by the way, very clever! 🙂 Have a great week.

  • Reply Pumpkin Kale Patties with Coconut Cilantro Rice - Will Frolic for Food October 24, 2016 at 8:18 am

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  • Reply Francesca Catanuso October 24, 2016 at 8:55 am

    Landed here accidentally through the pumpkin roundup – and so glad I did because YASSSS CHAI <3 Surprised that this is the first pumpkin jam of the season, but its understandable when there's Spritz and Pupcakes looming around. Tea was just used in The Great British Bake-off! #trending

  • Reply Dominique @PerchanceToCook.com October 25, 2016 at 8:22 am

    I love scones so much, but pumpkin and chai together? This sounds like Fall perfection! Pinned!

  • Reply Ashley Nathalie October 25, 2016 at 10:06 am

    Yesssss. That is all

  • Reply Joyce @ Sun Diego Eats October 26, 2016 at 11:06 am

    The colours of these pictures are like dusk and fall all in one, so cozy and welcoming. Loving that black tea glaze too!

  • Reply Pumpkin Butterscotch Cakes - The Monday Box October 28, 2016 at 5:38 pm

    […] A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze […]

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    […] A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze […]

  • Reply Weekly Reads - The Hoot Eats October 30, 2016 at 10:28 pm

    […] I’m going to succumb to the pumpkin craze, these scones are the thing to do it […]

  • Reply Keshia White November 1, 2016 at 11:18 am

    These sound so yummy! It’s like bringing comforts of the coffee shop to your own home. Beautiful photos, too.

    Keshia
    http://www.queenlifeblog.com

  • Reply Spiced Pumpkin Scones with Maple Butter – InHappenstance November 6, 2016 at 12:30 am

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  • Reply Anne Hayter November 7, 2016 at 5:21 am

    So I just made a batch and they’re in the freezer now. I am perplexed. There was nowhere near enough wet ingredients to pull the dry together. Is there a typo on the amount of flour or buttermilk? I ended having to use and entire cup of buttermilk to get it to come together. We’ll see how they bake up.

    • Adrianna Adarme
      Reply Adrianna Adarme November 7, 2016 at 8:53 am

      Hmm…the only thing I can think of is perhaps the pumpkin I was using was more watery? How did they end up baking? I can retest them today with some different pumpkin puree. Sorry this recipe gave you a bit of trouble.

      • Reply Anne Hayter November 15, 2016 at 7:32 am

        No need to retest … I’ve adapted 🙂 I have made these several times since the first batch and needed considerable additional liquid each time. I just make sure I have extra buttermilk available. Thanks!

  • Reply Smoky Pumpkin & Black Sesame Seed Hummus November 13, 2016 at 5:04 pm

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  • Reply April November 28, 2016 at 10:32 am

    Hello! I made these this morning! Like another commenter, I also did not have nearly enough liquid to pull the dry ingredients together. Instead of adding additional buttermilk, I just squeezed what I could together and left the dry remnants on the board, which probably equaled 1/3 cup. Note that I used Libby’s brand pumpkin. The result was a semi-crumbly texture, with a moderate amount of moisture (I buttered them, so that helped).

    I also want to comment that I had every type and amount of the chai spices listed and followed the recipe exactly as written (no substitutes). They were extremely bland and did not taste of chai flavor at all. My grown daughter asked if I forgot to add the spices, as she did not detect any chai flavor either, and the pumpkin flavor was barely discernible. While the premise of pumpkin + chai in a scone is a good one, I felt this recipe fell short.

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  • Reply Ashley Portman February 10, 2017 at 12:25 pm

    I just added this to my weekend to do list. Can’t wait to try the black tea glaze!

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