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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’re 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 topped them with an espresso glaze that complements the spices and pumpkin 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. You can omit the glaze if you prefer them plain.
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 don’t 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. Scones taste best while still slightly warm so make sure to enjoy one before the scones have completely cooled.
Enjoy!
Ingredients
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 cup buttermilk 1/4 to 1/3 cup, 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
Instructions
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.
- Serve immediately.
Notes
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.
Nutrition
Elizabeth says
October 10, 2017 at 1:22 PMScones are one of my favourite treats. I had to try these and am so glad I did. They turned out great! (I didn’t have any milk so I substituted greek yogurt.) Thanks for sharing this recipe. I’ll be making these again.
Sweet and Savoury Pursuits says
October 18, 2017 at 11:32 AMI’m so glad you liked these scones Elizabeth! Good to know that yogurt makes a good substitute for milk in this recipe!
milkandbun says
November 24, 2015 at 3:29 PMScones look beautiful and very tasty on the pics! I guess they were tasty in reality too 😀
Sweet and Savoury Pursuits says
November 24, 2015 at 8:47 PMHi, yes they were delicious. Thanks!
nicole (thespicetrain.com) says
November 2, 2015 at 8:22 AMThese scones sound wonderful, I love the combination of flavors!
Sweet and Savoury Pursuits says
November 2, 2015 at 9:49 AMThanks so much Nicole, I’m so happy you stopped by my blog!
HapaNomNom says
November 1, 2015 at 10:38 PMScones make for such a wonderful breakfast and these pumpkin scones make for an extra special treat! These sound absolutely wonderful and I just love that espresso glaze!
Sweet and Savoury Pursuits says
November 2, 2015 at 9:47 AMThanks Kathleen! I agree, scones are delicious for breakfast, they go so well with a hot cup of coffee 🙂
Jessica @ Sweetest Menu says
November 1, 2015 at 5:25 PMPumpkin scones are one of my husband’s favourite treats! I must try these!
Sweet and Savoury Pursuits says
November 1, 2015 at 8:35 PMThanks Jessica, I hope you make them for him. I had frozen about half of the batch, took them out of the freezer today and warmed them up, they were as good as freshly baked!
Fareeha says
November 1, 2015 at 6:08 AMwow, this is just so incredible.. love it.. the pictures are just so amazing and out of the world..
Sweet and Savoury Pursuits says
November 1, 2015 at 7:49 AMThank you, that’s so nice of you to say 🙂
nancyc says
October 31, 2015 at 1:44 PMYum–what beautiful scones!
Sweet and Savoury Pursuits says
October 31, 2015 at 2:26 PMThanks so much Nancy!
C.M. says
October 31, 2015 at 9:29 AMThese scones look great, will have to give them a try soon 🙂
Sweet and Savoury Pursuits says
October 31, 2015 at 10:32 AMThank you! Do let me know how they turn out if you give them a try 🙂