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Pumpkin scones drizzled with espresso glaze on a rustic tray

Pumpkin Scones with Espresso Glaze


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  • Author: Myla
  • Total Time: 35 minutes
  • Yield: 8 scones 1x

Description

These Pumpkin Scones with Espresso Glaze are soft, spiced, and drizzled with a bold coffee glaze — the perfect cozy fall treat for breakfast or brunch.


Ingredients

Scale

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

1 cup powdered sugar

1 tablespoon brewed espresso (or strong coffee)

1/2 teaspoon vanilla extract

12 teaspoons milk (as needed)


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 until mixture resembles coarse crumbs.

4. In another bowl, whisk pumpkin purée, heavy cream, egg, and vanilla.

5. Add wet ingredients to dry and stir just until combined.

6. Turn dough onto a floured surface, knead lightly, then pat into a 1-inch thick circle.

7. Cut into 8 wedges and place on the baking sheet. Brush tops with cream.

8. Bake 18–20 minutes, until golden. Cool slightly.

9. For glaze, whisk powdered sugar, espresso, vanilla, and milk until smooth.

10. Drizzle glaze over cooled scones and serve.

Notes

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 stronger flavor.

Glaze Options: Swap espresso with maple syrup for a sweeter glaze.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch, Fall Baking
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 280
  • Fat: 12g
  • Carbohydrates: 40g
  • Protein: 4g