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.
After years of experimenting with fall pastries, I created these scones to combine everything I love about autumn: spiced chai, luscious pumpkin cheesecake, and the comforting scent of sweet tea. The reactions at my kitchen table convinced me this blend is truly special.
Ingredients
- All-purpose flour: 2 cups (250 g) for the base scone texture
- Granulated sugar: 1/4 cup (50 g) for sweetness
- Baking powder: 1 tbsp to help scones rise
- Salt: 1/2 tsp to balance flavors
- Chai spice blend: 1 1/2 tsp (mix 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cardamom, 1/8 tsp ground cloves, pinch black pepper)
- Unsalted butter: 1/2 cup (115 g) cold and cubed
- Pumpkin puree: 1/2 cup (120 g) canned
- Strong brewed sweet tea: 1/4 cup (60 ml) cooled for dough, plus 2–3 tbsp for glaze
- Large egg: 1 for binding
- Vanilla extract: 1 tsp for dough, plus 1/2 tsp for filling
- Cream cheese: 4 oz (115 g) softened
- Powdered sugar: 2 tbsp for filling, 1 cup (120 g) for glaze
Instructions
- Prep Baking Sheet:
- Preheat oven to 400°F (200°C). Line pan with parchment paper.
- Mix Dry Ingredients:
- Combine flour, sugar, baking powder, salt, and chai spice blend in a large bowl.
- Cut in Butter:
- Add cold butter cubes and blend with pastry blender or fingers until mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- Whisk pumpkin puree, sweet tea, egg, and vanilla in a separate bowl. Stir into dry mix until just combined.
- Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla in a bowl until smooth.
- Form Scones:
- Turn dough onto lightly floured surface. Pat into a 10x7 inch rectangle about 3/4 inch thick.
- Fill and Fold:
- Spread cheesecake filling over half the rectangle. Fold other half over to cover. Press edges lightly to seal.
- Shape and Bake:
- Cut into 12 triangles. Place on baking sheet slightly apart and bake 20–22 minutes until golden. Cool on rack.
- Make Glaze:
- Whisk powdered sugar with sweet tea until smooth and pourable. Drizzle over cooled scones.
Save The first batch I baked was gone in minutes—my family loved the unexpected flavors. Now everyone requests chai pumpkin scones at gatherings.
Required Tools
Mixing bowls, pastry blender or fork, electric mixer, baking sheet, parchment paper, and whisk for perfect scones every time
Allergen Information
Contains wheat (gluten), dairy (butter, cream cheese), and egg
Nutritional Information
Each scone: 240 calories, 10 g fat, 34 g carbohydrates, 4 g protein
Save Serve these scones warm alongside a milky chai or sweet tea—perfect for cozy gatherings.
Common Questions
- → Can I substitute pumpkin puree?
Yes, mashed sweet potato or butternut squash can be used for similar texture and flavor.
- → How do I make the chai spice blend?
Mix cinnamon, ginger, cardamom, cloves, and black pepper as described in the notes section above.
- → Can these scones be made vegan?
Absolutely. Use plant-based butter, cream cheese, and egg substitute as suggested in the notes.
- → What is the best way to drizzle the sweet tea glaze?
Whisk cooled tea with powdered sugar until smooth, then use a spoon or piping bag to drizzle over cooled scones.
- → Are the scones best served fresh?
Yes, they taste best when freshly baked but can be stored in an airtight container for up to two days.
- → Can I freeze these scones?
Freeze unglazed scones for up to one month. Add glaze after thawing for best results.