Pumpkin Spice Latte Scones

This is the season for Pumpkin Spice Lattes. Have you had any pumpkin coffee drink? I think I had 5 psl so far …. Not everybody is a fan because it’s a bit too sweet, but how about we mix pumpkin and espresso to make scones? The result of this experiment is pretty decent, I wish I added more espresso powder but if you are having a cup of joe with it then you have everything you need for a perfect chilly Fall morning.

Let’s start with the recipe.

Ingredients:

For the scones

2 1/2 cups all purpose flour

1/2 cup light brown sugar

1 tablespoon baking powder

2 teaspoons pumpkin spice

1/2 teaspoon  salt

1/2 cup unsalted butter, cold and cut into pieces

3/4 cup pumpkin puree

1/2 cup heavy cream

2 teaspoon espresso powder

1 large egg, beaten

For the glaze

1 cup powdered sugar, sifted

2 tablespoons milk

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

Directions:

For the scones

1.- Preheat oven to 425 F. Line a baking sheet with parchment paper. Set aside.

2.- In a large bowl, mix flour, sugar, baking powder, pumpkin spice and salt. Add cold butter and using a pastry blender (or your hand) mix it until crumbly.

3.- In a small bowl, mix together pumpkin puree, heavy cream and espresso powder. Pour over dry ingredients and mix with a spatula until a soft dough forms.

4.- Knead the dough for about 1 minute on a lightly floured surface. It all will come together. Using a rolling pill, rool the into an 8 inch circule and 1 inch thick aprox.

5.- Cut into 8 wedges (all the way).

6.- Put scones onto prepared baking sheet. Brush the scones with the egg. Place the baking sheet into oven and bakd them for 25 minutes aprox .

7.- Let the scones to cool before you drizzle the glaze on the top.

For the glaze

1.- Combine powdered sugar with milk, vanilla and cinnamon. Whisk until smooth.

2.- Drizzle glaze on scones.

3.-Let it set for 30 minutes before serving.

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