Pumpkin Scones with Espresso Glaze – Cozy Fall Coffeehouse Treat

These Pumpkin Scones with Espresso Glaze taste like a cozy fall morning in every bite. Soft, tender, and perfectly spiced, these scones are topped with a bold espresso glaze that pairs beautifully with a warm latte. Whether you’re looking for a festive fall breakfast, an afternoon coffee pairing, or a homemade treat that rivals your favorite bakery, this recipe has you covered.

Why You’ll Love This Recipe

• Soft, flaky texture with warm pumpkin spice flavor
• Espresso glaze adds a coffeehouse-style twist
• Easy to make with pantry staples and canned pumpkin
• Perfect for fall gatherings, brunch, or cozy weekends at home
• Freezer-friendly for make-ahead convenience

Ingredients

• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup canned pumpkin purée
• 1/3 cup heavy cream (plus more for brushing)
• 1 large egg
• 1 teaspoon vanilla extract

For the Espresso Glaze:

• 1 cup powdered sugar
• 1 tablespoon brewed espresso (or strong coffee)
• 1/2 teaspoon vanilla extract
• 1–2 teaspoons milk (as needed for consistency)

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
3. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together pumpkin purée, heavy cream, egg, and vanilla extract.
5. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
6. Turn dough onto a floured surface and gently knead a few times. Pat into a circle about 1-inch thick.
7. Cut into 8 wedges and place on the prepared baking sheet. Brush the tops with cream.
8. Bake for 18–20 minutes, or until golden and firm. Cool slightly.
9. For the glaze, whisk powdered sugar, espresso, vanilla, and milk until smooth.
10. Drizzle glaze over cooled scones before serving.

Tips & Variations

• Nutty Twist: Add 1/2 cup chopped pecans or walnuts to the dough.
• Lighter Option: Use half-and-half instead of heavy cream.
• Extra Spice: Increase pumpkin pie spice for a bolder flavor.
• Glaze Options: Swap espresso with maple syrup for a sweeter drizzle.

Storage & Freezer Instructions

• Store leftover scones in an airtight container at room temperature for 2–3 days.
• Refrigerate for up to 5 days; rewarm before serving.
• Freeze unglazed scones in a zip-top bag for up to 2 months. Glaze after thawing.

Serving & Pairing Ideas

• Pair with a pumpkin spice latte or cappuccino for the ultimate fall treat.
• Serve with whipped cream and cinnamon for extra indulgence.
• Add alongside a fall brunch spread with muffins, granola, and fruit.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, shape the scones, cover tightly, and refrigerate overnight. Bake fresh in the morning.

Do I need espresso for the glaze?

If you don’t have espresso, strong brewed coffee works well.

How do I get flaky scones?

Keep the butter cold and avoid overmixing the dough. This ensures a tender texture.

Can I make these scones dairy-free?

Yes, substitute dairy-free butter and plant-based cream. The flavor will still be delicious.

Ready to Make It?

These Pumpkin Scones with Espresso Glaze are a fall baking must-try. With their warm spices, tender crumb, and coffee-kissed glaze, they’ll quickly become a seasonal favorite. Don’t forget to save this recipe for your next autumn brunch or cozy weekend bake.

You Might Also Like

• Pumpkin Cinnamon Roll Muffins – Soft, spiced muffins with a sweet glaze.
• Pumpkin Cobbler – A warm, spiced pumpkin dessert topped with golden crust.
• Apple Oatmeal Breakfast Cookies – A wholesome, grab-and-go breakfast treat.
• Candy Apple Bark – A festive fall candy with apple and caramel flavors.

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