Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups (315 g) all-purpose flour
  • 1/3 cup (67 g) brown sugar
  • 3 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • 10 tablespoons (140 g) unsalted butter, (cooled and diced into small cubes)
  • 3/4 cup (180 ml) heavy cream + more for brushing
  • ½ cup (120 g) pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (60 g) confectioners’ sugar ((powdered sugar))
  • 1/4 teaspoon pumpkin pie spice
  • 3-4 teaspoons (15 - 20 ml) Oregon Chai Tea Latte Concentrate ((see notes))

Instruction

  • Line a large cookie sheet with parchment paper. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt.
  • Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
  • In a separate small bowl, whisk with heavy cream, pure pumpkin, and vanilla extract until combined.
  • Create a small well in the center of the flour mixture. Pour the pumpkin mixture into the well and stir with a fork until the dough comes together.
  • Turn the dough out onto a lightly floured surface. Fold dough in half over itself and gently flatten. Rotate the dough 90 degrees and fold it over itself and flatten it again. Repeat this step 2 - 3 more times, taking care not to overwork the dough. Then, form the dough out into a 3/4-inch-thick round. Cut into 8 wedges. For best texture and highest rise, place the scones in the freezer for 15-30 minutes.
  • While the scones are chilling, preheat the oven to 350º F (180º C).
  • Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms.
  • Remove from oven and allow to cool down completely on a wire rack.