Pumpkin Spice Latte Scones

These pumpkin spice latte scones contain all the best flavors in just one scone: pumpkin spice, coffee, white chocolate and maple. I can promise you that your house will smell just like a pumpkin spice latte while these babies are baking!

These pumpkin scones are just the thing to go with your cup of coffee on crisp fall mornings. They have crumbly edges but are moist in the center and packed with flavor.

I know I’ve been sharing a lot of pumpkin recipes and I promise this is the last one for the year. 😅 l don’t think I’ll ever get tired of pumpkin and I’d say the best baked goods I’ve come up with that taste like fall are these pumpkin scones.

In this recipe I’m using instant coffee granules dissolved in hot water to get a concentrated coffee flavor. However, if you have instant espresso powder, feel free to use that instead. Espresso powder is harder to get in my area so I make do with instant coffee.

How to make the best pumpkin spice latte scones

To ensure that your scones come out the best they can possibly be, here are some tips to keep in mind.

• Use frozen butter. It ensures that the butter will not melt before the scones hit the oven. You want the butter to start melting in the oven to produce tender and flaky scones. Use a cheese grater to grate it into the dry ingredients. (Quick tip: coat the stick of butter in the dry ingredients; this makes it easier to hold onto as you grate it.)
• Make sure your pumpkin puree is NOT runny. If your pumpkin puree is too thin, it will result in over spreading. Use a paper towel or cheesecloth to drain and squeeze the extra liquid from the pumpkin. When you hold the cup with pumpkin puree upside down, the puree should not drip out.
• Avoid over handling the dough, as this will result in tough scones. Mix the dough only until the wet and dry ingredients come together. Then turn it out onto a floured work surface and use a rolling pin to roll it into a rectangle. The dough will be crumbly and dry, but that’s fine; it’ll come together in the end. Fold it into thirds like a business letter and repeat the process 3-4 more times until you get a smooth dough. This rolling and folding process ensures more flaky layers and a higher rise. I do the same thing with my Raspberry Almond Scones.
• Chill the scones while the oven is preheating. All that rolling and folding warms up the dough, so chilling the scones ensures the butter will be cold when the scones go in the oven. The cold shreds of butter create steam that results in tender, flaky scones. Chilling also helps the scones keep their shape.
• Brush the scones with heavy cream just before baking to get that beautiful golden exterior.

Scones are one of those treats that should always be served the same day they’re baked. Serve them warm or let them cool for an hour or two to let the flavors develop.

More pumpkin recipes you’ll love

• Chewy Pumpkin Chocolate Chip Cookies
• Baked Pumpkin Chai Donuts
• Pumpkin Cake Roll

Happy baking, friends!

Pumpkin Spice Latte Scones

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Prep Time: 20 Cooking Time: 20 20

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the scones
• 2¼ cups all-purpose flour
• ½ cup packed brown sugar
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1½ teaspoons pumpkin pie spice
• ½ cup butter, frozen
• ⅓ cup cream, cold
• ⅔ cup solid-pack pumpkin puree
• 2 teaspoons instant coffee dissolved in 2 teaspoons hot water
• 1½ teaspoons vanilla extract
• ½ cup chopped white chocolate or white chocolate chips
• heavy cream for brushing on scones
• For the maple glaze:
• 1 tablespoon butter
• 2 tablespoons maple syrup
• 1 cup powdered sugar
• 1 tablespoon milk, at room temperature
• finely ground coffee for garnish

Instructions

1. Mix flour, brown sugar, baking powder, salt, cinnamon and pumpkin pie spice; grate in the frozen butter and toss to coat.
2. In a separate bowl, combine the pumpkin puree, cream, coffee concentrate and vanilla; pour into dry ingredients along with the white chocolate. Mix until a shaggy dough forms.
3. Turn the dough out onto a floured work surface and roll it into a 7x10-inch rectangle with the short side facing you. Fold the dough in thirds like a business letter. Repeat this process of rolling and folding 3 or 4 more times until the dough is smooth. Then pat it into an 8-inch circle. Cut into 8 wedges.
4. Place the wedges on a parchment-lined baking sheet. Transfer to the freezer to chill while the oven heats up.
5. Preheat the oven to 400° F.
6. Remove the scones from the freezer and brush tops with heavy cream; bake for 20-22 minutes or until golden. Let cool for 10-15 minutes before drizzling with glaze.
7. To make the glaze, melt the butter and mix in the maple syrup, powdered sugar and milk as necessary to reach a good drizzling consistency. Drizzle over scones and sprinkle with finely ground coffee.

Notes

Scones are best served the same day they're baked.