Chai Pumpkin Sweet Tea Scones (Print View)

Flaky chai scones layered with creamy pumpkin and sweet tea glaze for a decadent autumn bite.

# Components:

→ Scone Dough

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons chai spice blend
06 - 1/2 cup cold unsalted butter, cubed
07 - 1/2 cup canned pumpkin puree
08 - 1/4 cup strong brewed sweet tea, cooled
09 - 1 large egg
10 - 1 teaspoon vanilla extract

→ Cheesecake Filling

11 - 4 ounces cream cheese, softened
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract

→ Sweet Tea Glaze

14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons strong brewed sweet tea, cooled

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and chai spice blend until evenly incorporated.
03 - Add cold butter cubes; use a pastry blender or fork to blend until mixture forms coarse crumbs.
04 - In a separate bowl, whisk pumpkin puree, sweet tea, egg, and vanilla extract until smooth.
05 - Add wet mixture to dry ingredients; stir until just combined, do not overwork.
06 - Beat cream cheese, powdered sugar, and vanilla with an electric mixer until completely smooth and creamy.
07 - On a floured surface, pat scone dough into a 10x7-inch rectangle, approximately 3/4 inch thick.
08 - Gently spread cheesecake filling over half the dough. Fold other half over to cover. Press edges lightly to seal.
09 - Slice into 12 triangles and arrange on prepared baking sheet, leaving space between each piece.
10 - Bake for 20 to 22 minutes, until the tops are golden and scones feel set. Cool completely on a wire rack.
11 - Whisk powdered sugar with 2 tablespoons sweet tea, adding more as needed for a pourable consistency. Drizzle over cooled scones.

# Expert Advice:

01 -
  • Perfect blend of bold spices and creamy filling
  • Elevates classic scones for fall or special occasions
02 -
  • Chai spice blend: Mix 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cardamom, 1/8 tsp ground cloves, and a pinch of black pepper
  • For vegan version: use plant-based butter, cream cheese, and egg substitute
03 -
  • Use very cold butter for extra flaky scones
  • Cool the scones before drizzling glaze for best texture

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