You can make the tea in advance and let it cool overnight, saving you prep time. Scones are always best made the day they’re served, but these hold up remarkably well. If you’d like to prepare them in advance, make the scones and freeze them, then thaw and warm in a 350-degree oven for 10 minutes on serving day. Let cool to room temperature before drizzling with the yummy Maple Butter Glaze.
Pumpkin spice tea is a surprisingly delicious base for this spiked tea cocktail. Be sure to use the best quality tea you can get your hands on. I like the limited-edition Deluxe Pumpkin Spice tea for this because it’s flavorful enough to stand up to ice.
Spiked Orange-Pumpkin Iced Tea
Yield: 8 servings
- 1 tablespoon Deluxe Pumpkin Spice Tea
- 3 cups boiling water
- 1 cinnamon stick
- 10 whole cloves
- Ice cubes
- 1/3 cup superfine sugar, more to taste
- Juice of 1 lemon
- Juice of 1 orange
- 12 ounces light rum
- Orange slices, for garnish
Place tea in a clean heatproof bowl or pitcher. Add boiling water, cinnamon stick, and cloves, and let steep 5 minutes.
Fill a large heatproof serving pitcher with ice cubes. Add sugar, lemon juice, and orange juice. Pour hot tea through a strainer over ice, and stir. Taste for sweetness and add additional sugar if desired. Chill until ready to serve.
To serve: Fill glasses with ice cubes. Add 11/2 ounces light rum to each glass. Fill glass with tea; garnish with orange slice.
Pumpkin puree makes these tender, delicious scones extra moist; they keep longer than regular scones, so they’re a great choice for a make-ahead breakfast treat. The Maple Butter Glaze adds a lovely sweetness, but if you’d like, omit the glaze and serve these split and toasted with pumpkin butter!
Spiced Pumpkin Scones with Maple Butter Glaze
Makes 8 scones
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/3 cup brown sugar, packed
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold butter, diced
- 1/2 cup pumpkin puree
- 1/4 cup heavy cream plus more for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon butter
- 1 tablespoon pure maple syrup
- 1 tablespoon heavy cream
- 1/2 cup plus 2 tablespoons confectioners’ sugar
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
In a large mixing bowl, whisk together flours, sugar, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda, and salt. Add cubed butter and use a pastry blender to work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together pumpkin puree, cream, egg, and vanilla. Pour pumpkin mixture over flour mixture. Use a fork to combine until all the dry ingredients are incorporated and a soft dough forms.
Working in the bowl, knead the dough a couple of times, just until it comes together -- do not overwork. Line your work surface with parchment and sprinkle lightly with flour. Turn dough out onto prepared work surface and pat or roll out until it’s about 1 inch thick. If making triangles, form into a circle. If using a biscuit cutter, shape doesn’t matter.
For triangles, cut dough round into 8 wedges. Using a biscuit cutter, cut scones out as close together as possible, then gently press dough scraps together and cut again.
Arrange scones on prepared baking sheet, about 2 inches apart; brush with a little cream. Bake at 400 degrees F for 10-12 minutes, or until tops and bottoms are golden and scones feel set. Let cool completely on wire rack before icing.
For Maple Butter Glaze:
In a small microwave-safe bowl, combine butter, maple syrup, and cream. Microwave on high until butter is melted, about 20-30 seconds. Stir to combine. Whisk in 1/2 cup confectioners’ sugar until smooth and no lumps remain. Add additional confectioners' sugar 1 tablespoon at a time, whisking, until desired consistency is reached. Pour or spread over cooled scones.