Pumpkin Spice Latte Scones
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Tastes like everyone’s favorited pumpkin spice latte, except with an epic, irresistible cinnamon glaze drizzle!
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reasons to make pumpkin spice latte scones
- Easy to make scones with no mixer (or yeast) required
- Guaranteed crowd-favorite, even for non-pumpkin fans
- Includes a lovely cinnamon glaze drizzle that just puts these scones over the top
- Perfect fall treat with all the PSL vibes, especially delightful when paired with a morning cup of coffee
- Freezer-friendly and can be made ahead of time too, keeping up to 2 months in the freezer
is this an easy recipe?
Yes! This is an incredibly easy, simple, straight-forward recipe, even for first-time bakers. A mixer is not required, and the ingredient list is not too long, most of which are pantry items. The best part? You can make this ahead of time and freeze these as needed!
how to make these easy pumpkin spice latte scones
- Mix the dry ingredients
- Using a pastry cutter, fingertips, or two forks, cut the cold butter into the dry ingredients until it resembles coarse crumbs (freeze for 10 minutes)
- Mix the wet ingredients
- Add the wet to dry, being careful not to over mix
- Knead and roll out the dough into a circle, shaping and folding lightly, and cutting into 8 wedges
- Brush the tops (not sides) of the scones with a beaten egg for that golden-brown finish
- Bake until lightly browned and slightly firm, about 20-22 minutes
- Make the spiced glaze, drizzling onto the scones once cooled
TIPS AND TRICKS FOR SUCCESS
- Cold ingredients. We want the flakiest scones so that means we’ll need cold butter, cold heavy cream and a cold egg. Most importantly, we want the cold butter to melt in the oven for optimal flakiness.
- Do not over mix. Over handling the dough will result in tough, dense, rubbery scones. Working carefully, handle the dough as gently and as little as possible until it just comes together.
- Use pumpkin puree. Be sure to use pumpkin puree, not pumpkin pie filling.
- Heavy cream vs. buttermilk. Using the right liquid is key to a perfect flaky, tender scone. Heavy cream will yield a richer, more dense scone whereas buttermilk will help soften the dough while adding a slight tang.
- Add turbinado sugar (optional). Sprinkle the tops of the scones with 1 tablespoon turbinado sugar (also known as raw sugar) prior to baking to create a crunchy, sparkly and slightly caramelized topping.
- Use a different glaze. Any and all glazes work beautifully here, but feel free to swap out the cinnamon for pumpkin pie spice, or add a little bit of maple syrup.
- Freeze as needed. Plain scones without the glaze freeze like a dream, either before or after baking, keeping in the freezer for at least 2 months.
freezing and storage
Storage
Leftover baked scones can be stored in an airtight container at room temperature for about 3 days.
Reheating
Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 5-10 minutes.
Freeze before baking
Place the scones on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the scones to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. To bake, thaw overnight in the fridge and bake and glaze as directed.
Freeze after baking
Let the scones cool completely. Transfer the plain, unglazed scones to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 5-10 minutes, glazing as directed.
more favorited pumpkin recipes
Tools For This Recipe
Baking sheet
Pumpkin Spice Latte Scones: Frequently Asked Questions
The leftover pumpkin scones can be stored in an airtight container at room temperature for about 3 days.
Yes! You can place the unbaked scones in the fridge overnight, then bake and glaze as directed.
Yes, the scones will hold up very well in the freezer prior to glazing.
Pumpkin Spice Latte Scones
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 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
Equipment
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.
For the glaze
- In a small bowl, whisk together confectioners’ sugar, buttermilk, vanilla and cinnamon 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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Excited to try this!
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!
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!
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. 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!
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!