Pumpkin Cheddar and Chai Scones

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

  1. Brew the chai tea with hot milk for 10 minutes. Strain out the tea leaves and cool completely.
  2. 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.
  3. Incorporate the cheddar cheese and chives.
  4. 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.
  5. 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.
  6. Bake at 400˚F for 15-20 min, or until golden brown.

Video and recipe credit: Sandra Aguirre

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