Pumpkin Spice Latte Scones
Flaky pumpkin scones with espresso, warm spices, and a cinnamon buttermilk glaze.
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.
Notes
Substitutions: Use whole milk plus 1 tbsp extra butter if you do not have heavy cream.
Tips: Keep the butter cold and handle the dough as little as possible.
Storage: Keep glazed scones airtight at room temperature for 2 days or refrigerate for 5 days. Freeze unglazed for up to 3 months.