# What You'll Need:
→ Scones
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
→ Chai Spice Blend (for reference)
16 - 1 teaspoon ground cinnamon
17 - 1/4 teaspoon ground ginger
18 - 1/4 teaspoon ground cardamom
19 - 1/8 teaspoon ground cloves
20 - Pinch ground black pepper
# Method Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and chai spice blend.
03 - Add cold, cubed butter to the dry mixture. Cut it in with a pastry blender or fingers until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk pumpkin puree, sweet tea, egg, and vanilla extract until smooth.
05 - Add wet ingredients to the dry mixture and gently stir just until combined. Do not overmix.
06 - In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract using an electric mixer until completely smooth.
07 - Turn dough out onto a lightly floured surface. Pat into a 10x7 inch rectangle approximately 3/4 inch thick.
08 - Gently spread the cheesecake filling evenly over half of the dough rectangle. Fold the other half over, covering the filling, and press edges lightly to seal.
09 - Slice folded dough into 12 triangles. Place triangles on prepared baking sheet, leaving space between each.
10 - Bake for 20 to 22 minutes until the scones are golden brown. Transfer to a rack and cool completely.
11 - Whisk powdered sugar and strong brewed sweet tea together until smooth and pourable.
12 - Drizzle glaze over cooled scones before serving.
