Save A decadent fusion of autumn flavors: fragrant chai spices, creamy pumpkin cheesecake, sweet tea glaze, and tender scone texture—all in one irresistible treat.
I first made these chai pumpkin sweet tea cheesecake cake scones for a fall brunch, and they disappeared in minutes. The aroma while baking is pure comfort and always takes me back to cozy gatherings with loved ones.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 1 tbsp
- Salt: 1/2 tsp
- Chai spice blend: 1 1/2 tsp (see Notes)
- Unsalted butter: 1/2 cup (115 g), cold and cubed
- Pumpkin puree: 1/2 cup (120 g), canned
- Sweet tea (strong brewed): 1/4 cup (60 ml), cooled
- Egg: 1 large
- Vanilla extract: 1 tsp
- Cream cheese: 4 oz (115 g), softened
- Powdered sugar: 2 tbsp for filling + 1 cup (120 g) for glaze
- Vanilla extract (filling): 1/2 tsp
- Sweet tea (glaze): 2 or 3 tbsp, strong brewed and cooled
Instructions
- Prep Oven and Pan:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and chai spice blend.
- Cut in Butter:
- Add cold butter cubes and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In a separate bowl, whisk pumpkin puree, sweet tea, egg, and vanilla. Add to dry ingredients and stir until just combined.
- Prepare Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Shape Scone Dough:
- Turn scone dough out onto a lightly floured surface. Pat into a 10x7 inch rectangle, about 3/4 inch thick.
- Add Filling:
- Gently spread cheesecake filling over half the rectangle. Fold the other half over to cover. Press edges lightly to seal.
- Cut and Arrange:
- Cut into 12 triangles. Place on prepared baking sheet, spacing slightly apart.
- Bake and Cool:
- Bake 20–22 minutes, until golden. Cool on a rack.
- Glaze:
- Whisk powdered sugar with sweet tea until smooth and pourable. Drizzle over cooled scones.
Save My family always gathers in the kitchen to taste-test the first scone fresh from the oven. These treats spark smiles and stories every time.
Required Tools
Mixing bowls, pastry blender or fork, electric mixer, baking sheet, parchment paper, and whisk are needed for best results.
Allergen Information
Contains wheat (gluten), dairy (butter, cream cheese), and egg. Always check product labels for hidden allergens if sensitive.
Nutritional Information
Each scone has approximately 240 calories, 10 g fat, 34 g carbohydrates, and 4 g protein.
Save Make these for your next fall gathering and watch them disappear. The aroma and taste will make any autumn day special.
Kitchen Questions
- → How do I achieve tender scone texture?
Cold butter, gentle mixing, and quick shaping help create light, flaky scones with a soft crumb.
- → Can I substitute the chai spice blend?
You may use pre-mixed chai spice or add cinnamon, ginger, cardamom, and cloves in similar proportions.
- → How is the cheesecake filling spread in the dough?
After shaping, gently spread the filling over half the dough, fold, and seal the edges for layered scones.
- → What is the secret to a glossy sweet tea glaze?
Whisk powdered sugar with cooled brewed sweet tea until smooth, then drizzle for sheen and flavor.
- → Are there vegan alternatives for this treat?
Use plant-based butter, cream cheese, and egg substitutes to create a vegan-friendly version.