Pumpkin Spice Latte Scones combine the warm, cozy flavors of autumn with the delightful taste of coffee. These scones are perfect for breakfast or as an afternoon snack with a cup of tea or coffee. The mix of pumpkin puree, spices, and a bit of espresso brings a unique twist to traditional scones, making them a must-try for any pumpkin lover.
Why Make This Recipe
Making Pumpkin Spice Latte Scones is a great idea for several reasons. First, they are easy to prepare and require simple ingredients that you probably already have at home. Second, these scones are fluffy and packed with flavor, making them a delicious addition to your fall baking. Lastly, they are perfect for sharing with family and friends during gatherings, or simply for enjoying during cozy afternoons at home.
How to Make Pumpkin Spice Latte Scones
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter (cut into cubes)
- 3/4 cup pumpkin puree
- 1/2 cup heavy cream
- 2 teaspoons instant espresso powder
- 1 large egg (beaten)
- 1 cup confectioners’ sugar
- 2 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Directions
- Preheat your oven to 425 degrees F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- In a large bowl, mix together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
- Add the cold butter cubes to the dry ingredients. Use your fingers to work the butter in until it looks like coarse crumbs. Place the mixture in the freezer for 10 minutes.
- In another bowl or large measuring cup, whisk together the pumpkin puree, heavy cream, and espresso powder. Pour this mixture over the dry ingredients and stir with a rubber spatula until a soft dough forms.
- On a lightly floured surface, knead the dough 3-4 times until it comes together. Roll the dough into an 8-inch circle, about 1 inch thick, and cut it into 8 wedges.
- Place the scones on the prepared baking sheet. Brush the tops with the beaten egg. Bake in the oven for 20-22 minutes, or until they feel firm to the touch and are lightly browned.
For the Glaze
In a separate bowl, mix the confectioners’ sugar, buttermilk, vanilla extract, and ground cinnamon until smooth. Drizzle this glaze over the warm scones after they have cooled slightly.
How to Serve Pumpkin Spice Latte Scones
Serve your Pumpkin Spice Latte Scones warm or at room temperature. They are wonderful on their own but can also be paired with butter or jam. Enjoy them with a hot cup of coffee or tea to enhance the cozy experience.
How to Store Pumpkin Spice Latte Scones
To store the scones, place them in an airtight container at room temperature for up to 2 days. If you want to keep them for a longer period, freeze them in a freezer-safe bag. Just remember to thaw them at room temperature before serving.
Tips to Make Pumpkin Spice Latte Scones
- Make sure your butter is cold for flakier scones.
- Don’t over-knead the dough, as this can make the scones tough.
- Feel free to adjust the amount of pumpkin pie spice to your taste.
Variation
You can add chocolate chips or chopped nuts to the dough for extra flavor and texture. Another great variation is to use caramel sauce instead of the glaze for a sweeter treat.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to steam and puree it until smooth before using.
2. How do I know when the scones are done baking?
The scones should be firm to the touch and lightly browned on the edges. A toothpick inserted in the center should come out clean.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it. Just remember to roll and cut the scones before baking.
Pumpkin Spice Latte Scones
Ingredients
For the Scones
- 2.5 cups all-purpose flour
- 0.5 cup light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoon kosher salt
- 0.5 cup unsalted butter cut into cubes
- 0.75 cup pumpkin puree
- 0.5 cup heavy cream
- 2 teaspoons instant espresso powder
- 1 large egg beaten
For the Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons buttermilk
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 425 degrees F (220 degrees C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- In a large bowl, mix together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
- Add the cold butter cubes to the dry ingredients and use your fingers to work the butter in until it looks like coarse crumbs. Place the mixture in the freezer for 10 minutes.
- In another bowl, whisk together the pumpkin puree, heavy cream, and espresso powder. Pour this mixture over the dry ingredients and stir with a rubber spatula until a soft dough forms.
- On a lightly floured surface, knead the dough 3-4 times until it comes together. Roll the dough into an 8-inch circle, about 1 inch thick, and cut it into 8 wedges.
Baking
- Place the scones on the prepared baking sheet and brush the tops with the beaten egg.
- Bake in the oven for 20-22 minutes, or until the scones feel firm to the touch and are lightly browned.
Glazing
- In a separate bowl, mix the confectioners’ sugar, buttermilk, vanilla extract, and ground cinnamon until smooth. Drizzle this glaze over the warm scones after they have cooled slightly.
