The Pioneer Woman Tasty Kitchen
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Spiced Pumpkin Chai Scones

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Prep:

Cook:

Level: Intermediate

System:

8

Description

Eat one with coffee. Eat one slathered in butter. Eat three for breakfast.

Ingredients

  • 1 bag Chai Tea Bag (individual Serving Size Bag)
  • ¼ cups Boiling Water
  • 1 cup Gluten Free Flour
  • 3 Tablespoons Sucanat (whole Cane Sugar)
  • ½ Tablespoons Baking Powder
  • ¼ teaspoons Sea Salt
  • 1 teaspoon Nutmeg
  • 2 teaspoons Cinnamon, Divided Use
  • 1 pinch Ground Cloves
  • 4 Tablespoons Cold Butter, Divided Use
  • 4 ounces, weight Canned Pumpkin (not Pumpkin Pie Filling)
  • 1 whole Egg
  • 2 teaspoons Maple Syrup

Preparation

1. Line a baking sheet with parchment paper.
2. Place chai teabag in a small heat-safe bowl. Add the boiling water to the bowl and let it steep for 5 minutes. Discard tea bag.
3. In a large bowl add flour, sugar, baking powder, salt, nutmeg, 1 teaspoon of the cinnamon and the cloves. Mix together.
4. Add 3 tablespoons of cold butter into the flour mixture. Using an electric mixer, mix until clumpy. Set aside.
5. In a small bowl mix together pumpkin, chai tea and egg.
6. Add wet ingredients into the dry ingredients. Mix to thoroughly combine.
7. Place the dough on the baking sheet and press it outward into a circle about 1 inch thick.
8. Refrigerate dough for one hour.
9. Preheat oven to 425ºF. Remove dough from refrigerator and cut into 8 equal-sized triangles (first cut a “+” across the circle then cut an “x” and the result is 8 equal-sized triangles). Arrange scones so that they have an inch or two of space between them on the pan to allow for expanding.
10. In a small pot heat 1 tablespoon butter, 2 teaspoons maple syrup and 1 teaspoon of cinnamon.
11. Put the scones into the oven. Bake for 12 minutes or until golden brown. Brush with butter/syrup/cinnamon mixture halfway through baking. When done remove from the oven and enjoy!

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