Pumpkin Spice Latte Scones
The most perfectly spiced pumpkin scones! It basically tastes like a pumpkin spice latte, except with a cinnamon glaze drizzle!
I’m going to be very honest with you guys. I am not entirely a fan of pumpkin spice lattes.
Which is weird because I love pumpkin-anything. BUT. I do love it in scone form.
It could be the crumbly-ness of it. It could be the pumpkin pie spice. Or it could be that cinnamon glaze.
Well, let’s call a spade a spade. It’s probably the glaze.
Pumpkin Spice Latte Scones
The most perfectly spiced pumpkin scones! It basically tastes like a pumpkin spice latte, except with a cinnamon glaze drizzle!
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- ½ cup 1 stick unsalted butter, cut into cubes
- ¾ cup pumpkin puree
- ½ cup heavy cream
- 2 teaspoons instant espresso powder
- 1 large egg, beaten
For the glaze
- 1 cup confectioners' sugar
- 2 tablespoons buttermilk
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Freeze for 10 minutes.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, heavy cream and espresso powder. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges.
- Place scones onto the prepared baking sheet. Brush with egg. Place into oven and bake for 20-22 minutes, or until firm to the touch and lightly browned.
- To make the glaze, combine confectioners’ sugar, buttermilk, vanilla and cinnamon. Whisk until smooth. If the glaze is too thick, add more buttermilk as needed; set aside.
- When the scones are done, cool for 10 minutes and drizzle the glaze on each scone. Allow glaze to set before serving.
Did you make this recipe?
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Could I use a shot of espresso instead of powder?
Wonderful! I made a marscarpone / whipping cream topping & my friends thought they were better than scones at The Savoie!Â
We had these as part of our breakfast for dinner tonight. So yummy!
Very attractive. Hooked ! Thank you !
Would they still taste good without the expresso? Has anyone else tried it? Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I just made these and omitted the espresso powder, then added chocolate chips (made them for my kids). They turned out delicious! I don’t usually add glazes, but was so glad I did with these scones. Great recipe!
This looks soooo damndelicious, and I can’t wait to make this. Â I can see myself sitting with a cup of coffee in one hand and a yummy looking scone in the other
These look absolutely amazing!! I cannot wait to try them and send them to work with my boyfriend on Monday for his company meetings (they get Starbucks coffee provided so this is a perfect addition). Thank you!Â
Is there a good substitute for the buttermilk for the glaze?
Milk can be substituted.
We ran right down and made these, the toddler and I, and even tho I misread and put the egg in the dough (doh!) They came out great, if slightly less like scones and slightly more like quick bread. May be licking the glaze off the parchment…
I’ve never made scones before, but I really want to give them a try! These look awesome!
Paige
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