Pumpkin Spice Latte Scones
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 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
- 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.
- 3
Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Freeze for 10 minutes.
- 4
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.
- 5
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into an 8-inch circle, about 1-inch thick, and cut into 8 wedges.
- 6
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.
- 7
For the glaze - In a small bowl, whisk together confectioners' sugar, buttermilk, vanilla and cinnamon until smooth. If the glaze is too thick, add more buttermilk as needed; set aside.
- 8
When the scones are done, cool for 10 minutes and drizzle the glaze on each scone. Allow glaze to set before serving.
