These pumpkin spice latte scones bring the flavors of a fall coffee drink to a flaky, buttery scone, with pumpkin puree, warm spices, and a hint of espresso in the dough and a sweet cinnamon glaze on top. They bake in about 22 minutes, and the whole batch is ready in about 50 minutes.
The dough comes together with cold butter, a quick freeze, and a gentle hand, which keeps the scones tender and layered. A spoonful of instant espresso powder adds a subtle coffee note without making them bitter, and a drizzle of buttermilk glaze finishes each wedge.
Table of Contents
Why This Pumpkin Spice Latte Scones Recipe Works
Cold butter is what makes scones flaky. Small pieces of butter melt in the hot oven and release steam, which lifts the dough into tender layers.
A 10 minute rest in the freezer chills the butter again after working it in, so the scones rise tall instead of spreading flat.
Pumpkin puree adds moisture and color, and espresso powder gives a gentle latte flavor. Together with pumpkin pie spice, they create a warm fall bite that is not too sweet.
The buttermilk glaze adds tang that balances the sugar, so each wedge ends on a bright note.
Ingredients for Pumpkin Spice Latte Scones
- 2 1/2 cups all purpose flour
- 1/2 cup light brown sugar
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup canned pumpkin puree
- 1/2 cup heavy cream
- 2 tsp instant espresso powder
- 1 large egg, beaten, for brushing
- 1 cup powdered sugar, for the glaze
- 2 tbsp buttermilk, for the glaze
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon, for the glaze
All purpose flour. Spoon and level the flour so the dough stays tender. Too much flour makes dry scones.
Cold butter. Cut it into small cubes and keep it chilled until the last moment.
Pumpkin puree. Blot it with a paper towel if it looks wet, since extra moisture makes the dough sticky.
Heavy cream. It adds richness and helps the dough come together without much handling.
Instant espresso powder. It dissolves in the cream and pumpkin, adding coffee flavor without extra liquid.
Pumpkin pie spice. A blend of cinnamon, ginger, nutmeg, and cloves. To make your own, use 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp each of nutmeg and cloves.
Buttermilk glaze. Buttermilk gives the glaze a slight tang, and powdered sugar sets it into a soft, shiny coat.
How to Make Pumpkin Spice Latte Scones
1. Heat the oven. Heat the oven to 425 degrees F and line a baking sheet with parchment paper.
2. Mix the dry ingredients. Whisk the flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
3. Cut in the butter. Add the cold butter and rub it in with your fingers until the mixture looks like coarse crumbs. Freeze the bowl for 10 minutes.
4. Mix the wet ingredients. Whisk the pumpkin, cream, and espresso powder in a separate bowl.
5. Form the dough. Pour the wet mixture over the dry ingredients and stir with a spatula until a soft dough forms.
6. Shape. On a lightly floured surface, knead the dough 3 to 4 times, then pat it into an 8 inch circle about 1 inch thick. Cut it into 8 wedges.
7. Brush and bake. Place the wedges on the baking sheet, brush with beaten egg, and bake for 20 to 22 minutes, until firm and lightly browned.
8. Glaze. Whisk the powdered sugar, buttermilk, vanilla, and cinnamon until smooth. Cool the scones slightly, then drizzle with the glaze.
How to Serve Pumpkin Spice Latte Scones
Serve the scones warm or at room temperature with butter, jam, or a mug of coffee. They pair well with a breakfast spread that includes whole wheat blueberry muffins and cinnamon roll pancakes. For a brunch table, add tater tot sausage breakfast casserole or a few madeleine cookies.
How to Store and Reheat Pumpkin Spice Latte Scones
Store cooled, glazed scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze unglazed scones in a freezer bag for up to 3 months, then thaw at room temperature, warm in a hot oven at 350 degrees F for 5 minutes, and glaze before serving.
Tips and Variations for Pumpkin Spice Latte Scones
Keep everything cold. Chilled butter and cream are the keys to flaky layers.
Handle gently. Knead only 3 or 4 times, since overworking the dough makes scones tough.
Cut straight down. Press a sharp knife straight down without sawing so the layers rise evenly.
Do not skip the freezer. The short freeze helps the wedges hold their shape in the oven.
Check the dough. If the dough is crumbly, add a teaspoon of cream. If it is sticky, sprinkle in a little flour.
Prep ahead. Cut the wedges and freeze them unbaked, then bake from frozen for 24 to 26 minutes.
Adjust the coffee. Use 1 tbsp espresso powder for a stronger coffee flavor.
Keep the glaze thick. Add the buttermilk a little at a time so the glaze stays thick enough to drizzle. For general guidance on safe storage of baked goods, see this University of Wisconsin Extension leftovers guide.
Frequently Asked Questions About Pumpkin Spice Latte Scones
Can I make pumpkin spice latte scones ahead of time?
Yes. Freeze the unbaked wedges for up to 1 month and bake from frozen.
Can I use regular coffee in pumpkin spice latte scones?
Instant espresso powder works well. Brewed coffee adds too much liquid to the dough.
Why are my pumpkin spice latte scones dry?
Too much flour or overbaking is the usual cause. Measure carefully and pull them when lightly browned.
Can I use milk in place of cream?
Cream gives the ideal texture, but whole milk can work with an extra tablespoon of butter.
Can I skip the glaze?
Yes. The scones are good plain, with butter or jam.
Pumpkin Spice Latte Scones
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Pastry brush
- Sharp knife
Ingredients
Main Ingredients
- 2 ½ cup all purpose flour
- ½ cup light brown sugar
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp kosher salt
- ½ cup unsalted butter cold and cubed
- ¾ cup canned pumpkin puree
- ½ cup heavy cream
- 2 tsp instant espresso powder
- 1 large egg beaten, for brushing
- 1 cup powdered sugar for the glaze
- 2 tbsp buttermilk for the glaze
- ½ tsp vanilla extract for the glaze
- ¼ tsp ground cinnamon for the glaze
Instructions
Cooking
- Preheat. Heat the oven to 425 degrees F and line a baking sheet with parchment. Combine the dry mix. Whisk the flour, brown sugar, baking powder, spice, and salt.
- Rub in the butter. Work the cold butter in until coarse crumbs form, then freeze for 10 minutes. Stir the wet mix. Whisk the pumpkin, cream, and espresso powder.
- Mix. Fold the wet mixture into the dry until a soft dough forms.
- Cut. Knead 3 to 4 times, pat into an 8 inch circle, and cut into 8 wedges.
- Bake. Brush with egg and bake 20 to 22 minutes until firm and lightly browned.
- Drizzle. Whisk the glaze ingredients smooth and drizzle over the slightly cooled scones.
