How to Cook Cozy Chai Dishes

Pumpkin Chai Soup and Chai Date Buttermilk Scones recipes from Colleen Smith, owner of Tea Bar and Bites, are the perfect combination for a cozy fall meal.

by Kate Duby

Sep 2021

Chai soup and chai date buttermilk scones
Photo by Leah StiefermannPumpkin Chai Soup and Chai Date Buttermilk Scones make for perfect fall eats. Purchase Photo

When we think of fall, we think of chai. Not just the classic tea, but the warm, rich spices––traditionally a blend of cardamom, cinnamon, ginger and cloves—that mingle to create the perfect autumnal flavor profile. Colleen Smith, owner of Tea Bar and Bites (621 S. Pickwick Ave., Springfield), offers two tasty recipes that put a new twist on our favorite fall staple.

Pumpkin Chai Soup (Vegan friendly–serves 6)

• 4 cans pumpkin
• 3 cups almond milk
• 3 cups water
• 2 teaspoons chai spice
• ⅓ cup brown sugar
• 1 teaspoon salt
• ½ tsp black pepper

To prepare
Mix well in stovetop pot. Simmer for 30 minutes and enjoy!

Chai Date Buttermilk Scones (makes 12 scones)

For scones:
• 3 cups flour
• 3 tablespoons sugar
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ½  teaspoon salt
• 2 tablespoons chai spice
• 10 tablespoons butter, chilled
• 8 dates, chopped
• 1 cup buttermilk

For chai glaze:
• 1½ cup sifted powdered sugar
• 1 tablespoon chai spice
• 1 teaspoon vanilla
• Dash of water

To prepare
Combine dry ingredients and cut in chilled butter. Add buttermilk and dates. Mix dough until all ingredients are incorporated. Roll dough into a log on a floured surface. Fold dough letter style, cut in half, and form each half into two circles measuring 6 inches in diameter. Cut each circle into six scones. Line a cookie sheet with parchment paper and bake scones at 400 degrees for 12 to 15 minutes. Cool scones before adding glaze.

Chai glaze:
Whisk mixture until smooth, adding a little water to thin. Drizzle over cooled scones. Enjoy your delectable scones.