Oosterhouse Pumpkin Scones with Chai Tea Glaze
MAKES 8
OVEN 425 DEGREES
2 1/4 CUP FLOUR
2 TSP BAKING POWDER
2/3 CUP BROWN SUGAR
2 TSP CINNAMON
1/2 TSP NUTMEG
1/2 TSP GINGER
1/4 TSP CLOVES
1/4 TSP ALLSPICE
1/2 CUP FROZEN BUTTER
1/2 CUP PUMPKIN PURÉE
1 EGG
1/4 CUP BUTTERMILK
1 TSP VANILLA
HEAVY CREAM
GLAZE:
1 CUP WATER
1 BAG OF CHAI TEA
2/3 CUP ICING SUGAR
Combine all dry ingredients in a bowl. Grate frozen butter and add to dry ingredients. Stir briefly to combine. In a separate, bowl combine egg, buttermilk, pumpkin purée and vanilla. Pour wet ingredients into dry and stir until just barely combined.
Dump out dough onto a piece of parchment paper and pat out until it is roughly 1 inch thick and 8 inches around. Wrap in parchment and place in the freezer for 15 mins. Preheat the oven to 425 degrees.
Take the chilled dough out of the freezer and cut into 8 pie shaped slices. Arrange on baking sheet and brush tops with heavy cream.
Bake for 15 minutes.
Glaze: Boil 1 cup of water and add the tea bag. Steep for 5 minutes. Remove the tea bag and boil the tea until it is reduced by roughly half. Add 1 1/2 tbsp of the reduced tea to the icing sugar and mix.
The glaze should run off the end of a fork nicely.
Add 1/2 tsp more tea if necessary.
After the scones have cooled for 10 minutes, drizzle the glaze over the top.
