Save A decadent fusion of autumn flavors: fragrant chai spices, creamy pumpkin cheesecake, sweet tea glaze, and tender scone texture—all in one irresistible treat.
The first time I baked these chai pumpkin sweet tea cheesecake scones I was amazed at how the flavors melded. My kitchen smelled absolutely heavenly and even my chai-loving relatives thought they were something special.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 1 tbsp
- Salt: 1/2 tsp
- Chai spice blend: 1 1/2 tsp (see Notes)
- Cold unsalted butter: 1/2 cup (115 g), cubed
- Pumpkin puree: 1/2 cup (120 g), canned
- Strong brewed sweet tea: 1/4 cup (60 ml), cooled
- Egg: 1 large
- Vanilla extract: 1 tsp
- Cream cheese: 4 oz (115 g), softened
- Powdered sugar (filling): 2 tbsp
- Vanilla extract (filling): 1/2 tsp
- Powdered sugar (glaze): 1 cup (120 g)
- Strong brewed sweet tea (glaze): 2 to 3 tbsp, cooled
Instructions
- Prepare the oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and chai spice blend.
- Incorporate the butter:
- Add cold butter cubes and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
- Combine wet ingredients:
- In a separate bowl, whisk pumpkin puree, sweet tea, egg, and vanilla. Add to dry ingredients and stir until just combined.
- Make cheesecake filling:
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Shape the dough:
- Turn scone dough onto a lightly floured surface. Pat into a 10x7 inch rectangle, about 3/4 inch thick.
- Add filling and fold:
- Gently spread cheesecake filling over half the rectangle. Fold the other half over to cover and press edges lightly to seal.
- Cut scones:
- Cut into 12 triangles and place on prepared baking sheet, spacing slightly apart.
- Bake:
- Bake 20 to 22 minutes, until golden. Cool on a rack.
- Make glaze:
- Whisk powdered sugar with sweet tea until smooth and pourable. Drizzle over cooled scones.
Save We always make these for our autumn tea parties. Even my grandmother, who usually prefers simple bakes, goes back for seconds.
Required Tools
Mixing bowls, pastry blender or fork, electric mixer, baking sheet, parchment paper, and whisk are all you need for this recipe.
Allergen Information
Contains wheat (gluten), dairy (butter, cream cheese), and egg. Always check product labels for hidden allergens if you have sensitivities.
Nutritional Information
Each scone contains approximately 240 calories, 10 g total fat, 34 g carbohydrates, and 4 g protein.
Save This dessert is a celebration of autumn baking. Serve with chai or sweet tea for a memorable treat.
Recipe FAQ
- → Can I substitute the chai spice blend?
Yes, you can use store-bought chai spice or make your own with cinnamon, ginger, cardamom, cloves, and a pinch of black pepper.
- → What is the purpose of the sweet tea glaze?
The glaze adds extra moisture, sweetness, and a subtle tea flavor, enhancing both texture and taste.
- → Can I make these treats vegan?
Absolutely. Substitute plant-based butter, cream cheese, and an egg replacer for a delicious vegan variation.
- → How should I store the scones?
Store in an airtight container at room temperature for up to two days or refrigerate to keep them fresh longer.
- → What is the best tea pairing?
Serve with milky chai or sweet black tea to complement the spices and sweetness in the scones.
- → Are there allergen considerations?
Contains wheat, dairy, and egg. If sensitive, check ingredient labels and adjust with suitable substitutes as needed.