Pumpkin Chai Spice Scones

I've seen recipes all over Pinterest for pumpkin or chai spiced baked goods -- do you know the ones I'm talking about? They're everywhere! I'm certainly not complaining -- I love these flavours, and it was only a matter of time before I jumped on board. Pumpkin spice lattes, "dirty" chai tea, and then these entered my life:

Pumpkin Spice Kisses!

I've been trying to find a way to work more pumpkin spice into our daily lives, before the season is over. My mister makes a mean pot of coffee every morning, and to thank him I try to make a batch of scones once a week so that we can have a delicious and portable breakfast to take to work.

Since we eat scones so often, I'm always looking for new flavours... put two and two together, and voila. Pumpkin chai spice scones are born!

Pumpkin Chai Spice Scones
Adapted from smitten kitchen; makes 8

2 cups all purpose flour
1 tbsp baking powder
4 tbsp white sugar
1/2 tsp table salt
1 tsp chai spice mix (below)
5 tbsp cold, unsalted butter
handful of roughly chopped Pumpkin Spice Hershey's Kisses
1 tsp vanilla extract
1 cup heavy cream

Chai Spice Mix adapted from Pass the Sushi
2 tsp cinnamon
1 1/2 tsp cardamom
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg

Preheat oven to 425 degrees F. Prepare chai spice mix in a small jar.

Mix flour, baking powder, sugar, salt and 1 tsp chai spice mix with a whisk in a large bowl. Using a pastry knife or your fingers, cut in 5 tbsp cold butter. Stir in the chopped kisses. Add vanilla extract to heavy cream, then pour the wet ingredients into the dry ingredients. Stir with a spoon until it becomes a hassle, then take off your rings and work the dough with your hands until it just barely comes together. Do not overwork!

Pat into a disk or rectangle (your choice) about 1 inch thick. Cut into eight equal pieces with a sharp knife and distribute on a cookie sheet lined in Silpat or parchment. Bake for 12-15 minutes, until the tops are just kissed with golden brown. Share, eat and enjoy fall!

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