This morning I was on the set of the new lifestyle program, Living Dayton on WDTN. I developed this recipe as a parsed down version of the scones I sell at the 2ndStreet Market. Enjoy!
Pumpkin Chai Scones
© Hilary Browning 2012
For the Pumpkin Scones:
2 cups all-purpose flour (I recommend King Arthur Flour brand)
¼ c granulated sugar
1 tablespoon Aluminum Free Baking Powder
½ teaspoon sea salt
½ teaspoon cinnamon
½ teaspoon ground cardamom
¼ teaspoon allspice
¼ teaspoon ground ginger
6 tablespoons butter, cubed
½ cup pumpkin puree
1/3 cup half and half (whole milk will work, half and half is better)
1 large egg
For the Chai Drizzle:
4 tablespoons whole milk
1 bag of chai tea
1 cup powdered sugar
(1) Preheat oven to 400 degrees. Whisk together the flour, sugar, baking powder, sea salt and spices in the bowl of an electric mixer.
(2) While the mixer is off, add the cubed butter. Cover the mixer with a tea towel, and pulse on medium speed, 3 or 4 times, for 30 seconds each time. The mixture should have the texture of gravel or very small peas.
(3) In a small bowl, combine the pumpkin, half and half and egg. Whisk together. Add half of the wet mixture to the dry. Turn the mixer on and mix until larger clumps form. Add the rest of the wet ingredients. The dough will make one large clump.
(4) Transfer the dough to a floured surface. Using your hands, form the dough into a circle, about 6” in diameter. Using a knife or a pie cutter, divide the dough into 8 triangles.
(5) Line a baking tray with parchment paper or a Silpat. Line the scones onto the parchment, and place the scone dough in the freezer for at least 30 minutes or up to two months!
(6) When you are ready to bake, bake the frozen dough for 15 minutes in a 425 oven. Do not defrost- just pop them straight from the freezer to the oven.
(7) To make the drizzle: Heat the milk with the chai tea bag in the microwave for about 20 seconds. Alternately, you can heat the milk in a saucepan. Watch it carefully- it can bubble up. Allow it to steep for five minutes. Squeeze out the tea bag; you should be left with about 2 tablespoons of milk. Whisk the milk into the powdered sugar; drizzle over scones.