Description
These Pumpkin Spice Latte Scones are a delightful autumn treat that combines the warm flavors of pumpkin, pumpkin pie spice, and espresso in a tender, buttery scone. Finished with a cinnamon-vanilla glaze, they make the perfect cozy breakfast or snack for fall gatherings.
Ingredients
Dry 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
Wet Ingredients
- 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
Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set it aside to use later.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, light brown sugar, baking powder, pumpkin pie spice, and kosher salt to evenly distribute the leavening and spices.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use your fingers to work the butter into the mixture until it resembles coarse crumbs. Place this mixture in the freezer for 10 minutes to chill and firm up the butter.
- Combine Wet Ingredients: In a separate bowl or large measuring cup, whisk together the pumpkin puree, heavy cream, and instant espresso powder until smooth.
- Form the Dough: Pour the wet mixture over the chilled dry ingredients. Using a rubber spatula, stir until a soft dough forms. Transfer the dough onto a lightly floured surface.
- Knead and Shape: Knead the dough gently 3 to 4 times until it just comes together. Roll it out into an 8-inch circle approximately 1 inch thick. Cut the dough into 8 equal wedges.
- Prepare for Baking: Place the scone wedges onto the prepared baking sheet. Brush the tops with the beaten egg to encourage browning and shine during baking.
- Bake the Scones: Bake in the preheated oven for 20 to 22 minutes or until the scones are firm to the touch and lightly browned on top.
- Make the Glaze: While the scones bake, whisk together confectioners’ sugar, buttermilk, vanilla extract, and ground cinnamon in a small bowl until smooth. Adjust consistency with additional buttermilk if needed.
- Glaze and Serve: After baking, allow the scones to cool on the baking sheet for about 10 minutes. Drizzle the cinnamon-vanilla glaze over each scone. Let the glaze set before serving to enjoy.
Notes
- Use cold butter to ensure flaky scones; keeping the butter chilled prevents it from melting prematurely.
- For a bolder coffee flavor, increase the instant espresso powder by up to 1 teaspoon.
- Don’t over-knead the dough; gentle kneading keeps the scones tender.
- Glaze can be made thicker or thinner by adjusting the buttermilk quantity to suit your preference.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
