Tag Archives: breakfast

Pumpkin Spice Scones

20 Nov

Amanzi Tea Just Add Tea Recipe Contest

I recieved an email a week or so ago inviting me to enter a recipe contest with a local tea store.  Amanzi Tea is based out of Greenville, SC.  They are hosting a Facebook contest where participants submit a photo of a recipe that uses one of their tea products.  I created this recipe using their Pumpkin Spice Black Loose Leaf Tea.  You can vote for my recipe by “liking” my photo on the Amanzi Tea Facebook page.

The scones are perfect for a fall morning.  They have a delicious sweet pumpkin pie flavor but are light enough to enjoy with a cup of tea.  I hope you enjoy this recipe and don’t forget to vote for my photo on Facebook!

Pumpkin Spice Scones with Maple Pumpkin Glaze

Inspired by The Pioneer Woman

Scones:

  • 3 cups all purpose flour
  • 2/3 cup sugar
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 2 sticks chilled unsalted butter
  • 1/2 cup pumpkin
  • 1 egg
  • 3/4 cup heavy whipping cream
  • 2 Tbs Pumpkin Spice Black Amanzi Tea

Glaze:

  1. Preheat the oven to 350F.
  2. Add the tea and milk to a tea maker.  Let the milk steep for 20 minutes in the refrigerator.  If you don’t have a tea maker for loose leaf tea, make sure you can strain the tea out of the milk when ready to add to the flour mixture.
  3. Mix the flour, sugar, baking powder, salt, and pumpkin pie spice in a bowl.
  4. Cut up the cold butter into small cubes.  Using a pastry blender or two butter knives, incorporate the butter into the flour mixture until you have a dry crumbly mixture.
  5. Remove the tea from the milk and add it with the egg and pumpkin in a separate bowl.
  6. Combine the liquid mixture with the flour.  Stir gently with a fork until the mixture comes together.
  7. Working on a floured surface, roll the dough out into a rectangle that is approximately 1/2 inch to 3/4 inch thick.
  8. Trim the dough so that you have a perfect rectangle.
  9. Cut the rectangle into 12 small rectangles.  Cut each rectangle into 2 triangles.
  10. Place the scones on a lined cookie sheet.
  11. Bake for 18 minutes and allow to cool for 10-15 minutes of the cookie sheet before removing to a cooling rack.
  12. Cool scones completely before glazing.
  13. Using the same technique as before, add the tea to the milk for the glaze and store in refrigerator for 20 minutes.
  14. Add the milk, powdered sugar, pumpkin pie spice, and maple syrup to a bowl and whisk until completely smooth.
  15. Dip the whole scone in the glaze so that both sides are covered.
  16. Let scones dry on a baking rack.
  17. Enjoy!

This recipe will serve as my entry in the Amanzi Tea Just Add Tea Contest.

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