Pumpkin Spice Scones with Pumpkin Latte Glaze
These homemade pumpkin spice scones are made with real pumpkin, brown sugar, cold butter, and warm pumpkin pie spice. Finished with a sweet pumpkin latte glaze, they’re a cozy treat for fall breakfasts, weekend brunch, or Thanksgiving morning.
- Prep Time: 20 minutes
- Cooling Time: 40 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 24 minutes
- Yield: 8 large scones 1x
- Category: BAKING, Breakfast
- Method: Baking
- Cuisine: Breakfast, Fall Recipe
Ingredients
Scale
For the pumpkin scones
- 2½ cups all-purpose flour (300 grams), plus more for shaping
- ½ cup packed light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
- ½ cup unsalted butter (113 grams), very cold and cubed
- ½ cup canned pure pumpkin puree (about 120 grams)
- 1 large egg, cold
- ¼ cup cold heavy cream, plus 1–2 tablespoons more only if needed
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream, for brushing
- 1 tablespoon coarse sugar, optional
For the pumpkin latte glaze
- 1 cup powdered sugar (120 grams)
- 1 tablespoon canned pure pumpkin puree
- ½ teaspoon instant espresso powder
- 1 teaspoon hot water
- 1 tablespoon heavy cream, plus more as needed
- ½ teaspoon vanilla extract
- ⅛ teaspoon pumpkin pie spice
- Small pinch of salt
Instructions
- Prepare the baking sheet. Line a large baking sheet with parchment paper.
- Combine the dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt. Break apart any brown sugar lumps.
- Cut in the butter. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Mix the wet ingredients. In a separate bowl, whisk together the pumpkin puree, egg, ¼ cup heavy cream, and vanilla until combined.
- Make the dough. Pour the wet ingredients into the flour mixture. Fold gently with a fork or spatula until shaggy clumps form. If dry flour remains that will not incorporate when pressed, add extra cream 1 tablespoon at a time. The dough should hold together without becoming wet or batter-like.
- Shape the scones. Turn the dough onto a lightly floured surface. Gently press together, fold over itself once or twice, and pat into an 8-inch circle about 1 inch thick.
- Cut and chill. Cut into 8 wedges, pressing straight down with a sharp knife or bench scraper. Place on the prepared baking sheet about 2 inches apart. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 400°F.
- Brush and bake. Brush the tops with 1 tablespoon heavy cream and sprinkle with coarse sugar, if using. Bake for 20–24 minutes, until the edges are golden, the tops are set, and the centers no longer look wet.
- Cool. Transfer the scones to a wire rack. Cool before glazing, approximately 20 minutes or longer as needed.
- Make the glaze. Dissolve the espresso powder in the hot water and let cool. Whisk together the dissolved espresso, powdered sugar, pumpkin puree, heavy cream, vanilla, pumpkin pie spice, and salt until smooth.
- Adjust and drizzle. Add more cream by the teaspoon for a thinner glaze or more powdered sugar for a thicker glaze. Drizzle over the cooled scones. Allow the glaze to set before stacking or packing.
Notes
- Pumpkin: Use pure pumpkin puree, not sweetened pumpkin pie filling.
- Flour: Weigh the flour or spoon it into measuring cups and level off.
- Cold butter: Keep the butter cold and avoid overworking the dough.
- Extra cream: Pumpkin moisture varies. Add extra cream only when the dough will not hold together.
- Coffee-free glaze: Omit the espresso powder and water. Adjust the glaze consistency with cream.
- Stronger coffee flavor: Increase the espresso powder to 1 teaspoon.
- Storage: Store unglazed scones airtight at room temperature for up to 2 days. Refrigerate glazed scones in a covered container for up to 3 days.
- Freezing: Freeze baked, unglazed scones for up to 2 months. Thaw and warm gently before cooling and glazing.
- Bake from frozen: Freeze raw wedges until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding several minutes as needed.
- Timing: Cooling and glaze-setting times vary.
Find it online: https://www.firsthomelovelife.com/pumpkin-spice-scones/