Introduction
Indulge in the warm and inviting flavors of fall with these delightful pumpkin scones topped with a rich espresso glaze. Perfect for breakfast or an afternoon treat, these scones are easy to make and will fill your home with the delightful aromas of spices and pumpkin. Enjoy them fresh out of the oven or as a delicious accompaniment to your morning coffee.
Ingredients
For the Scones:
2 cups all-purpose flour
1/3 cup brown sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup pumpkin puree
1/4 cup heavy cream
1 large egg
1 teaspoon vanilla extract
For the Espresso Glaze:
1 cup powdered sugar
2 tablespoons strong brewed espresso or coffee
1/2 teaspoon vanilla extract
Prep Time
15 minutes
Cook Time
15-18 minutes
Total Time
30-35 minutes
Yield
8 scones
Directions
1. Preheat the Oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg, cloves, ginger, and salt.
3. Incorporate Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. Prepare Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until the dough just comes together; avoid overmixing.
6. Shape the Dough: Transfer the dough onto a lightly floured surface. Pat it into a 1-inch thick circle. Using a sharp knife, cut the circle into 8 equal wedges.
7. Bake: Place the scones onto the prepared baking sheet, spacing them apart. Bake for 15-18 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
8. Cool: Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, brewed espresso, and vanilla extract until smooth. If the glaze is too thick, add a bit more espresso; if too thin, add more powdered sugar.
10. Glaze the Scones: Once the scones are completely cooled, drizzle the espresso glaze over the top of each scone. Allow the glaze to set before serving.
Enjoy your homemade pumpkin scones with espresso glaze!
Detailed Directions and Instructions
Preheat the Oven
Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg, cloves, ginger, and salt.
Incorporate Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Prepare Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until the dough just comes together; avoid overmixing.
Shape the Dough
Transfer the dough onto a lightly floured surface. Pat it into a 1-inch thick circle. Using a sharp knife, cut the circle into 8 equal wedges.
Bake
Place the scones onto the prepared baking sheet, spacing them apart. Bake for 15-18 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
Cool
Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze
In a small bowl, whisk together the powdered sugar, brewed espresso, and vanilla extract until smooth. If the glaze is too thick, add a bit more espresso; if too thin, add more powdered sugar.
Glaze the Scones
Once the scones are completely cooled, drizzle the espresso glaze over the top of each scone. Allow the glaze to set before serving.
Notes
Butter Temperature
Ensure the unsalted butter is cold and cubed for the best texture in the scones.
Mixing Technique
Avoid overmixing the dough to keep the scones light and fluffy.
Espresso Strength
Use strong brewed espresso or coffee for the glaze to enhance the flavor.
Storage
Store any leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Cook techniques
Measuring Flour Accurately
Use the spoon and level method for measuring flour. Spoon the flour into your measuring cup until it overflows, then level it off with a straight edge. This prevents packing and ensures the right amount of flour for your scones.
Cutting in Butter
When incorporating cold, cubed butter into dry ingredients, use a pastry cutter or your fingertips. Work quickly to create a mixture that resembles coarse crumbs. This technique keeps the butter cold, crucial for flaky scones.
Mixing Dough
To mix wet and dry ingredients, combine them just until the dough forms. Overmixing can lead to tough scones. Use a gentle folding motion to maintain a tender texture.
Patting and Shaping Dough
Transfer the dough to a lightly floured surface and pat it into a disc rather than rolling it. Keeping the dough thick helps maintain the scones’ height during baking.
Baking Scones
Ensure the oven is preheated to 400°F (200°C) before baking. Bake until lightly golden and firm, checking for doneness with a toothpick to ensure it’s fully cooked inside.
Making Espresso Glaze
Gradually add brewed espresso to powdered sugar until smooth. Adjust the consistency by adding more sugar to thicken or more espresso to thin it out for easy drizzling.
Glazing the Scones
Allow scones to cool completely before applying the glaze to prevent it from melting. Drizzle the glaze over the top and let it set for a perfect finish.
FAQ
Can I use a different type of flour for the scones?
Yes, you can use whole wheat flour or gluten-free flour as substitutes, but the texture may vary.
How do I store leftover scones?
Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I freeze the scones?
Absolutely! Freeze unbaked scones on a baking sheet, then transfer them to a zip-top bag. Bake from frozen, adding a few extra minutes to the baking time.
Is the espresso glaze necessary?
While the glaze adds flavor and visual appeal, you can enjoy the scones plain or with a dusting of powdered sugar if you prefer.
What can I substitute for pumpkin puree?
You can use applesauce or mashed banana as a substitute, though the scone flavor will change slightly.
Conclusion
Creating these delightful pumpkin scones with espresso glaze is a wonderful way to embrace the flavors of fall. The warm spices combined with the rich taste of pumpkin make these scones an excellent treat for any occasion. They perfectly complement a cup of coffee or tea, providing a satisfying flavor experience that is both comforting and indulgent.
More recipes suggestions and combination
Maple Pecan Scones
Substitute pumpkin puree with maple syrup and add chopped pecans for a sweet and nutty scone variation.
Chocolate Chip Pumpkin Scones
Incorporate chocolate chips into the scone dough for a decadent twist that creates a delicious contrast with the spiced flavors.
Cranberry Orange Scones
Add dried cranberries and some orange zest to the dough for a refreshing burst of flavor, perfect for a cozy autumn breakfast.
Cheddar and Chive Scones
For a savory option, mix in shredded sharp cheddar cheese and fresh chives, creating a delightful pairing that works well with soups and salads.
Lemon Glaze instead of Espresso Glaze
Replace the espresso glaze with a tangy lemon glaze for a bright, citrusy finish that enhances the pumpkin flavor.
Caramel Pecan Drizzle
Top the cooled scones with a warm caramel drizzle and sprinkle with chopped pecans for a rich and decadent dessert experience.
