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Pumpkin Spice Latte Scones

The most perfectly spiced pumpkin scones! It basically tastes like a pumpkin spice latte, except with a cinnamon glaze drizzle!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 8 servings
Course: Dessert
Cuisine: American

Ingredients

  • 2 ½ cups all-purpose flour
  • ½ cup light brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • ½ cup 1 stick unsalted butter, cut into cubes
  • ¾ cup pumpkin puree
  • ½ cup heavy cream
  • 2 teaspoons instant espresso powder
  • 1 large egg beaten
For the glaze
  • 1 cup confectioners' sugar
  • 2 tablespoons buttermilk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Freeze for 10 minutes.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, heavy cream and espresso powder. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
  4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges.
  5. Place scones onto the prepared baking sheet. Brush with egg. Place into oven and bake for 20-22 minutes, or until firm to the touch and lightly browned.
  6. To make the glaze, combine confectioners’ sugar, buttermilk, vanilla and cinnamon. Whisk until smooth. If the glaze is too thick, add more buttermilk as needed; set aside.
  7. When the scones are done, cool for 10 minutes and drizzle the glaze on each scone. Allow glaze to set before serving.