Pumpkin Chai Scones

Pumpkin Chai Scone
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My Pumpkin Chai Scones are better than anything you will find at the coffee shop and the store  – I PROMISE! They are both dairy (egg is optional), and gluten-free. Vegan friendly if you want them to be, so they will suit most anyone. They are scarily good, and very easy to make. I’ve just scoffed down 2 of them (take that plate away!!!!) with a mug of Chai tea.


For Icing:

1 tbsp maple syrup melted in 3 tbsp very hot water.



  1. Pre-heat oven to 375 degrees F
  2. Place all the ingredients (except icing ingredients) in a food processor.
  3. Process until it forms a lump of sticky dough.
  4. Turn out onto a board or counter with some extra gluten-free flour to prevent sticking.
  5. Press it out into a round (about 1″ thick).
  6. Cut into wedges.
  7. Place on parchment paper-lined baking sheet, and bake for 12 – 15 minutes or until lightly browned (and toothpick comes out clean).
  8. Cool on wire tray. Brush over the icing, which is of course, optional.

You can store them for up to 3 days in an air-tight container or bag. They are best re-heated if a day or over old.




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Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.