# What You'll Need:
→ Scone Dough
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons chai spice blend
06 - 1/2 cup cold unsalted butter, cubed
07 - 1/2 cup canned pumpkin puree
08 - 1/4 cup strong brewed sweet tea, cooled
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Cheesecake Filling
11 - 4 ounces cream cheese, softened
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract
→ Sweet Tea Glaze
14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons strong brewed sweet tea, cooled
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine flour, sugar, baking powder, salt, and chai spice blend. Whisk thoroughly.
03 - Add cold butter cubes and cut in using a pastry blender or fingers until mixture forms coarse crumbs.
04 - Whisk pumpkin puree, sweet tea, egg, and vanilla in a separate bowl.
05 - Pour wet ingredients into dry mixture and stir gently until just combined.
06 - Beat cream cheese, powdered sugar, and vanilla extract together until smooth.
07 - Turn dough onto a lightly floured surface and pat into a 10x7 inch rectangle approximately 3/4 inch thick.
08 - Gently spread cheesecake filling over half the rectangle. Fold remaining dough over to cover filling and press edges lightly to seal.
09 - Cut filled dough into 12 triangles and place scones on prepared baking sheet, spacing slightly apart.
10 - Bake for 20 to 22 minutes until golden brown. Cool scones on a wire rack.
11 - Whisk powdered sugar with 2 to 3 tablespoons sweet tea until smooth and pourable. Drizzle glaze over cooled scones.
