These pumpkin, cheddar, and chai scones use real loose leaf tea for their chai flavor—perfect for fall!
Pumpkin Cheddar and Chai Scones Ingredients
- 6 oz regular or almond milk, hot
- 3 tsp Chimayo Chai
- 2 1/4 cups of flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 tbsp cold butter or vegan butter
- 1 cup cheddar cheese or vegan cheese
- 2 tbsp chives, chopped
- 1/3 cup pumpkin puree
- Coconut milk for brushing
Instructions
- Brew the chai tea with hot milk for 10 minutes. Strain out the tea leaves and cool completely.
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Add the cold butter and mix with a pastry cutter or a fork until it resembles coarse crumbs.
- Incorporate the cheddar cheese and chives.
- Mix the pumpkin puree with the tea-infused milk and add it to the flour mixture. With a spatula fold everything together. Don’t overmix.
- Fold the dough onto a slightly floured surface. Pat the dough into a circle about 1 inch thick. Cut the dough into 8 wedges and place them on a baking sheet. Brush the wedges with coconut milk.
- Bake at 400˚F for 15-20 min, or until golden brown.
Video and recipe credit: Sandra Aguirre
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