Pumpkin Spice Latte Scones — Damn Delicious

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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!

I’m going to be very honest with you guys.

I am not entirely a fan of pumpkin spice lattes.

Because I love pumpkin-anything.

I do love it in scone form.

It could be the crumbly-ness of it.

It could be the pumpkin pie spice.

Or it could be that cinnamon glaze.

Well, let’s call a spade a spade.

It’s probably the glaze.

Pumpkin Spice Latte Scones

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

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

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
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 3/4 cup pumpkin puree
  • 1/2 cup heavy cream
  • 2 teaspoons instant espresso powder
  • 1 large egg, beaten

For the glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Directions:

  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.

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