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Cozy Chai-Spiced Pumpkin Scones with Maple Glaze

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These chai-spiced pumpkin scones with maple glaze are the perfect fall treat—crispy on the outside, tender on the inside, with a cozy spice blend that mimics a real chai latte. Quick and easy to make in under 35 minutes, they’re ideal for chilly mornings, brunches, or any time you need a little warmth.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, frozen
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Grate the frozen butter on the large holes of a box grater. Work quickly and if the butter softens, pop the grated pieces back in the freezer for a few minutes.
  3. In a large bowl, whisk together the flour, sugar, baking powder, salt, and all the chai spices (cinnamon, ginger, cardamom, cloves, nutmeg, allspice).
  4. Add the grated butter to the flour mixture and toss gently with your fingers or a fork to coat each piece with flour. Do not incorporate the butter into the flour—just distribute it evenly.
  5. In a separate medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, and egg until smooth.
  6. Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Stop mixing as soon as you can’t see any more dry flour. The dough will look shaggy—that’s perfect.
  7. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat it into a circle about 3/4-inch thick. Do not knead.
  8. Use a sharp knife or bench scraper to cut the circle into 8 wedges, like a pizza. Press straight down—don’t saw back and forth.
  9. Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little extra cream for a golden crust.
  10. Bake for 14-16 minutes, until the scones are golden brown on the bottom and just barely golden on top. The tops should feel firm to the touch.
  11. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  12. While the scones cool, whisk together the powdered sugar, maple syrup, and 1-2 tablespoons of cream (or milk) until smooth. Start with 1 tablespoon of cream and add more if needed to reach a drizzling consistency.
  13. Once the scones are completely cool, drizzle the maple glaze over the tops. Let the glaze set for about 10 minutes before serving.

Notes

For best texture, ensure pumpkin puree isn’t watery—pat dry with a paper towel if needed. Keep all ingredients cold for flaky layers. Do not overmix the dough. Scones can be frozen unbaked or baked (unglazed) for up to 3 months. The flavors deepen after a day or two.

Nutrition

Keywords: pumpkin scones, chai spiced scones, maple glaze, fall baking, breakfast scones, easy scone recipe

Find it online: https://sofiaspice.com/cozy-chai-spiced-pumpkin-scones-with-maple-glaze/