This is the season for pumpkin baked goods. Have you had any pumpkin coffee drink yet? I won’t tell you how many pumpkin coffee drinks I’ve had so far because they are too many. So… how about we mix pumpkin and espresso to make scones? The result of this experiment is pretty good, I wish I added more espresso powder but if you are having a cup of coffee while you enjoy these scones, 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 pin, roll the dough into an 8 inch circle and 1 inch thick approx.

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

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

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.

Enjoy!