Pumpkin Spiced Latte Scones
Your favourite coffee shop treats, combined into one delicious scone! This Pumpkin Spiced Latte Scone recipe is quick and easy, drizzled with a delicious espresso glaze.
The scone is perfectly fall-themed with pumpkin puree and pumpkin spice. The espresso glaze takes it to a whole new level of sophistication.
Let’s talk about essential ingredients for Pumpkin Spiced Latte Scones
Pumpkin puree – you can used canned or homemade pumpkin puree for this recipe.
Pumpkin spice – essential to create that unique flavour! You can make your own, using this recipe.
Buttermilk – Buttermilk creates a richness and adds acidity, so the scones stay moist and delicious.
Pumpkin Spiced Latte Scones
Your favourite coffee shop treats, combined into one delicious scone! This Pumpkin Spiced Latte Scone recipe is quick and easy, drizzled with a delicious espresso glaze.
Servings: 12 scones
Equipment
- 2 sheet pans
- parchment paper or silicone mats
- pastry blender
- mixing bowls
Ingredients
- 2-1/2 cups all-purpose flour
- ½ cup dark brown sugar packed
- 1 tablespoon baking powder
- 2 teaspoons pumpkin spice
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup salted butter cold, cubed
- ¾ cup pumpkin puree
- 1 teaspoon vanilla
- 1/3 cup buttermilk
Espresso glaze
- ½ cup icing sugar
- 1 teaspoon vanilla
- 1-1/2 tablespoons buttermilk
- 1 teaspoon espresso powder
Instructions
- In a large mixing bowl, whisk together dry ingredients: flour, brown sugar, baking powder, pumpkin spice, cinnamon, and salt until combined.
- Add cold butter and using a pastry blender, cut butter into the flour mixture until well blended – butter pieces should be about the size of peas.
- Add pumpkin puree, buttermilk, and vanilla and gently stir until combined.
- Sprinkle a little flour on the counter and dump out the scone batter onto the counter. Using your hands, pat the dough gently to form a rectangle about an inch thick. Cut into 12 pieces of equal size; I usually do triangles.
- Place cut scones onto sheet pans lined with parchment paper or silicone mats.
- Refrigerate for about 15 minutes while you preheat the oven to 425°F.
- Bake scones for 15-20 minutes or until tops and bottoms of scones are lightly golden brown.
- While the scones cool, make the espresso glaze.
- In a small bowl, add icing sugar and vanilla. In a small dish, mix buttermilk with espresso powder until powder has completely dissolved, then add to the icing sugar mixture.
- Whisk or stir until glaze is smooth and pourable.
- Using a spoon, pour glaze over each scone. (see notes)
- Scones will keep for up to 3 days in a sealed container.
Notes
Notes: If you glaze the scones while they’re warm, the glaze will soak into the scone. For a more coffee shop style iced scone, wait for the scones to be completely cooled before glazing.
Did you make Pumpkin Spiced Latte Scones? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.