These delicious Pumpkin Scones with Espresso Glaze are light, tender and buttery just the way scones should be!
Though I just posted a recipe for pumpkin muffins last week, I couldn’t resist making some pumpkin scones and since they were so delicious I had to share the recipe with you.
I spiced these pumpkin scones with cinnamon, ginger and cloves and sweetened them with some brown sugar. I found the amount of pumpkin flavour to be just right. I topped them with an espresso glaze that complements them perfectly. The flavour of the glaze is pretty strong so in order to avoid having it overpower the pumpkin flavour and to keep the scones from being overly sweet I chose to just drizzle the glaze over the scones.
These pumpkin scones are easily made in the food processor but you can make them by hand as well. A few of things to remember while making them is that you should use very cold butter, add the liquid a little at a time (because you might not need it all), and to not over-mix the dough or you will have tough scones. The glaze can be quickly prepared while the scones are baking. When the scones are ready, let them cool for a few minutes and then drizzle them with a bit of the espresso glaze. Of course, you can omit the glaze if you prefer them plain. Scones are best while still slightly warm so make sure to take the time to enjoy one before the scones have completely cooled.
Pumpkin Scones with Espresso Glaze
Ingredients for Pumpkin Scones:
- 2 cups all-purpose flour
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. ground cloves
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 cup cold unsalted butter cut into pieces
- 1/2 cup pumpkin purée
- 1/3 cup brown sugar packed
- 1/4 to 1/3 cup buttermilk* see notes
Ingredients for Espresso Glaze:
- 1 tbsp. instant espresso
- 1 tbsp. very hot water
- 1 tbsp. heavy cream half and half, or milk
- 1/2 cup icing sugar powdered
For the Scones:
Place a rack in the middle of the oven and preheat the oven to 400°F.
Line a baking sheet with parchment paper.
In a medium bowl combine the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt.
Pour the dry ingredients in the bowl of your food processor fitted with the steel blade.
Add the pieces of butter to the food processor, and pulse until the mixture resembles coarse meal (crumbly with little pieces of butter in it).
In a small bowl, beat together the pumpkin purée, brown sugar and buttermilk.
Pour the pumpkin mixture into the bowl of the food processor and pulse until the dough comes together.
Lightly flour your countertop. Dump the dough onto your countertop and knead a few times until the dough is smooth.
Shape the dough into a rectangle that is approximately 3/4 inch thick. Cut the rectangle into six squares. Cut each square diagonally to form two triangles. You should have a total of 12 triangles.
Place on the baking sheet and bake for 12 to 14 minutes until scones are lightly browned on the bottom.
Let cool on the pan for a few minutes.
Instructions for the Espresso Glaze:
Dissolve one tablespoon of instant espresso into one tablespoon of very hot water. If espresso doesn't dissolve completely place mixture in microwave and microwave on high for 10 to 15 seconds.
Add cream, half and half or milk and mix to combine.
Add icing sugar and whisk until you have a smooth consistency. Add more cream or milk for a thinner consistency.
Drizzle glaze onto scones while still slightly warm.
1. No need to go out of your way to buy buttermilk, you can easily use milk instead, just add 1/2 tablespoon of white vinegar or lemon juice to 1/2 a cup of milk. Let stand for 10 min. and then use as directed in the recipe.
2. The recipe for the glaze makes enough to drizzle on the scones and not to cover the entire surface of the scone.
3. Although best to consume scones right away, they keep well at room temperature for 2 days. You can also freeze leftover scones (best to freeze them as quickly as possible after having baked them to preserve their freshness). Thaw and warm up before serving.