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MORE PUMPKIN RECIPES!
BETH’S PUMPKIN SCONE RECIPE WITH CHAI GLAZE
Makes 8 Scones
Print Recipe Here:https://entertainingwithbeth.com/pumpkin-scones-with-chai-glaze/
2 cups (240g) flour
½ cup (100g) sugar
2 tsp (10ml) baking powder
¾ tsp (3.75ml) salt
1 Tbsp (15ml) pumpkin pie spice
10 Tbsp (150g) butter, very cold and diced into small cubes
¼ cup (60ml) of heavy cream
2 tsp (10ml) vanilla
½ cup (120ml) pure pumpkin puree
1 whole egg
½ cup (50g) powdered sugar
1 Tbsp (15ml) strong chai tea
Preheat oven to 400F (200C).
In a large bowl whisk together the flour, sugar, baking powder, salt and pumpkin pie spice.
Then work the butter cubes into the flour with your hands until a coarse meal develops.
In a separate small bowl add the heavy cream, egg, pumpkin and vanilla and whisk with a fork until combined.
Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until a rough dough ball forms.
Turn the dough out onto a floured surface. Form it into a round ball, then flatten with hands into a square. Roll gently with a rolling
pin until ½” (13mm) thick. Tighten up edges with the side of a chef knife to create a tight square shape.
Cut the square in half, then each half into small squares. (dipping knife in flour as needed to avoid scones sticking to the knife. Cut squares down the diagonal in half to form triangles.
Then place the scones on a parchment-lined cookie sheet
Then whisk 1 whole egg in a small bowl, then with a pastry brush lightly glaze the tops of the scones with the egg wash.
To assure your scones retain their shape after they are baked pop your tray into your fridge for 15 mins before baking or 5 minutes in
the freezer This will re-chill the dough and allow them to bake up in a more uniform fashion.
Bake for 14-15 mins until risen, cracked and golden brown. Set aside to cool.
Meanwhile, make the glaze. Boil 1 cup (240ml) of water and steep 2 chai tea bags inside until a dark amber color forms. Then discard tea bags. Allow the tea to cool slightly.
Then place powdered sugar in a bowl, add 1 tablespoon (15ml) of the tea and mix with a fork until a thick glaze forms. Add the glaze to the scones, by dipping a fork in the glaze and running it back and forth over the scone while they are on the baking sheet, that way the parchment paper will catch the excess glaze.
Enjoy with a cup of coffee or the remaining Chai tea!