Espresso and Lime

Make the scones...
0 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
11 Transfer the scones to a cooling rack to cool while you prepare the glaze
Make the chai vanilla glaze...
12 In a small bowl, combine 1/2 teaspoon of your favorite chai seasoning, a pinch of salt, 1/2 teaspoon of vanilla extract and 1 cup of sifted confectioners sugar
13 Add 1-2 tablespoons of heavy cream to create a thick, but drizzle-able consistency
Assemble the scones...
14 Once the scones have cooled a bit, drizzle them with a generous amount of chai vanilla glaze 
16 Store leftovers at room temperature in an airtight container for 2-3 days