Pumpkin Chai Scones

Make the scones...

1. Place 8 tablespoons of butter into the freezer to firm up for 10 minutes and then use a cheese grater to grate it into small pieces. Return it to the freezer for now. 

2. In a large bowl, combine 3 cups of all purpose flour with 1/4 cup of granulated sugar, 1/4 cup of brown sugar, 1 tablespoon of baking powder, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, 1/2 teaspoon of salt and 1/4 teaspoon of cloves

3. Add the 8 tablespoons of frozen, grated butter and quickly mix to evenly distribute the butter

4. Add 2/3 cup of pure pumpkin puree, 3/4 cup of heavy cream and 2 teaspoons of vanilla extract and quickly mix until the dough is just combined 

5. Transfer the dough onto a floured surface and fold the dough about 8 times to bring together into a large round, 2 smaller rounds or narrow rectangle that is 1 inch thick

6. Use a sharp knife to cut the dough into wedges and transfer the wedges onto a parchment lined baking sheet leaving 2 inches between each wedge

7. Transfer the wedges into your refrigerator or freezer while you preheat  your oven to 400 degrees 

8. Once the oven is preheated, brush the tops of the dough with heavy cream and sprinkle with coarse sugar 

9. Bake the scones for 22-24 minutes or until they are tall and feel set to a light touch

10. Transfer the scones to a cooling rack to cool while you prepare the glaze