These pumpkin chai scones will definitely get you into that fall mood. They’re soft and flakey, deliciously spiced, and topped with a perfect vanilla glaze! Get your best fall sweater on and get cozy with some coffee and a slice of these pumpkin chai scones. You’ll be set for the season.
Pumpkin Chai Scones
- 1 stick (114g) – vegan butter, cubed see notes
- 1/3 cup (75g) – pumpkin puree (not pumpkin pie filling)
- 2 tablespoons (30g) – full-fat coconut milk (from the can) see notes
- 1 teaspoon – vanilla extract
- 2 cups (256g)- all-purpose flour, leveled and sifted (plus more for dusting)
- 1 teaspoon – salt
- 2 teaspoon – baking powder
- ½ cup (100g) – granulated sugar
Chai Masala Spice Blend (or sub for 1 ½ teaspoon of pumpkin spice)
- 1/2 + 1/4 teaspoon – ground cardamom
- 1/4 + 1/8 teaspoon – ground cinnamon
- 1/4 teaspoon – ground clove
- 1/4 teaspoon – black pepper
- 1/4 teaspoon – ground ginger
- 1 cup (120g) – powdered sugar
- 1 teaspoon – vanilla extract
- 1 ½ tablespoon – non-dairy milk, I used soy
- Before starting, slice the butter into 1-inch cubes and place it in the fridge or freezer while you prepare the rest of the ingredients. See notes
- In a small bowl, combine the pumpkin puree, full-fat coconut milk, and vanilla extract. Set aside.
- Next, place the flour, sugar, baking powder, and salt in a large bowl and mix to combine.
- Add the cold cubed butter to the food processor, and pulse the food processor until you get a very coarse meal with pea-size bits of butter.
- Transfer the butter-flour mixture to a large bowl, and add the pumpkin mixture. Using a wooden spoon, carefully mix until it begins to form a dough. Make sure to not over mix.
- Once it starts to come together, use your hands to fold the dough over itself and lightly press it into itself. Continue to do this until you get a fairly cohesive dough. Do not overwork it.
- Transfer the dough to a lightly floured work surface and gently pat or roll the dough into a rough 4-inch rectangle. Using your bench scraper, fold the dough in thirds, rotate it 90 degrees, and with a rolling pin, gently roll it out into a 4-inch rectangle again. When rolling it out, do not roll it completely flat, just enough to form a rectangle. This is how you create flakey layers. Repeat this step one more time. If at any time the dough feels sticky, add a little bit more flour.
- After you shape it into a rectangle, fold it into thirds once more, but this time, gently pat the dough together. Shape the dough into a disc that is 6-inches in diameter, about 1 1/2-inches thick.
- Cut the dough into 8 triangles with a sharp knife. (You may need to wipe off your knife between slices if the dough is sticky.) Place them on a baking sheet lined with parchment paper, leaving space about 1-inch apart.
- Place the dough slices in the freezer for 30 minutes and preheat the oven to 375° Fahrenheit.
- Bake the scones for 18 to 20 minutes, until the centers are set and the bottoms are slightly golden. Remove from the oven and allow the scones to let cool on the tray for 5 mins before transferring to a wire rack to cool further.
- Prepare the glaze. Take a medium-size bowl and stir in the powdered sugar, vanilla extract, and non-dairy milk together until smooth. You are looking for a thick, but runny consistency. When your scones are completely cool, drizzle about a tablespoon of glaze on top of each scone. Allow the glaze to set, then serve and enjoy!
- Coconut milk: I prefer using full-fat coconut milk for my scones because they give the scones a more rich flavor. And no, it will not taste like coconuts. You can sub for any other non-dairy milk of your choice. Just pay attention to your dough, if it’s too sticky or too dry adjust accordingly.
- Vegan butter notes: Some vegan butter have different consistency, so I highly suggest placing the cubed butter in the freezer. This will help keep the butter colder for longer.
- Icing notes: It might not look like it is not incorporating, but it will! Keep mixing until it does! If it is too runny, add more powdered sugar, and if it is too thick and not runny add a little bit of milk at a time.
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