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Nothing better than a slow-moving Tuesday and these white chocolate pumpkin scones with espresso glaze…
If only that was the Tuesday I was having! Nope, instead I am jumping on a plane and off to LA for some work. Leaving fall behind and heading back to summer. You’d think I’d be excited for warmer weather but the fall season is my favorite, and I LOVE just being home for it. No worries though, I will only be gone a couple of days. Just a short trip. Plus, it’s always fun going to LA because my brother, Kai lives out there and it makes it feel more like I am at home than away.
Speaking of fall? You guys remember yesterday how I mentioned that I hadn’t gotten a chance to check off very much on my fall bucket list? Well, my cousin Maggie? She’s checking off all the items for me and doing it like a pro. She text me the following Sunday night and it could not have made me happier. Girl after my own heart. Also though? I am totally jealous.
So far this season Maggie has gone both apple and pumpkin picking, decorated for fall, burned her pumpkin spice candles (me too!!), sipped on a pumpkin spice latte (me too, see this recipe), and took a drive through the Ohio Valley to take in all of the amazing fall foliage the Ohio Valley has to offer.
I mean, the girl is doing fall right, right? Love her so much for her love of all things holiday.
Luckily for me, I’m still doing fairly well on my fall bucket list, which includes baking up a pile of fall recipes likes these pumpkin scones.
You guys, say hello your you new favorite scone of fall…or maybe even new favorite pumpkin recipe? Could we possibly say move over pumpkin latte?
I’m not sure, but what I am sure of is that these scones are all things delicious.
These are pumpkiny, buttery, hinted with cinnamon, super flakey and soft, and finished with the most perfect espresso maple glaze.
Kind of like a pumpkin spice latte, but in scone form…which as you might imagine, is so good.
One of the great things about scones is that they are so easy to make. I made these in just about forty-five minutes, and that includes the time I added to chill the scones to give them more of a flakey texture.
You just mix (it’s all in one bowl!), bake, and drizzle with glaze. Simple. Simple.
The scones themselves are super buttery, flakey, and pumpkiny. I highlighted the flavors of the pumpkin with a decent amount of cinnamon and a touch of vanilla. Then for just a little extra sweetness I stirred in some white just chocolate, because you know, it’s fall and why the heck not (totally optional though if you’d prefer your scones be more traditional).
For the glaze, I wanted something a little unexpected, but obviously something that would pare well with all the pumpkin flavors. Naturally my mind swayed towards the idea of coffee, so an espresso glaze it was! And seriously? this glaze is the best. It’s not just like a bowl of powdered sugar, it actually has delicious flavor!
And when drizzled over warm scones? Mmmm, nothing better.
Here’s the deal. I know it’s only Tuesday and all, but I think we should make this a very special Tuesday and bake up some pumpkin scones…with a side of hot chocolate, because you know that’s how I roll.
And trust me, as soon as I return home, these are the first item on my list to make…already excited about it.
White Chocolate Pumpkin Scones with Espresso Glaze.
Servings: 8 scones
Calories Per Serving: 530 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter grated on a box grater just like cheese
- 1 egg
- 1/4-1/2 cup buttermilk, plus more for brushing
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
Espresso Glaze
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1 cup powdered sugar
- 1-2 tablespoons strong coffee
Instructions
- 1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.2. In a mixing bowl, combine the flour, sugar, baking powder, cinnamon and salt. Add the butter and toss with the flour. Add the egg, 1/4 cup buttermilk, pumpkin, and vanilla. Mix until just combined, being careful not to overmix. If your dough seems dry, add 1 tablespoon buttermilk at a time until the dough comes together. Fold in the white chocolate chips. Turn the dough onto a floured surface and then pat into a 1-inch-thick circle. Cut the dough into 8 wedges. Place the pieces about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk. Transfer to the freezer for 15 minutes. 3. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through.4. Meanwhile, make the glaze. Add the butter to a saucepan. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often, butter will foam and then settle back down. Remove from the heat and whisk in the maple syrup, powdered sugar, and 1 tablespoon coffee, adding more coffee if needed to thin the glaze. Don't add more than 2 tablespoons.5. Let the scones cool slightly and then drizzle with the espresso glaze. Serve warm and enjoy!
ps. these have Thanksgiving written all over them. Just pointing that out for those of you who may be planning ahead!
Will these still be moist if i made them the night before a pot luck? How would i store them or could I prepare the night before and bake in the morning?
Hey Angelina,
You could do either! Just store in an airtight container on the counter:) Please let me know if you have any other questions, I hope you love this recipe! xT
Wanting to make these, but my husband doesn’t like pumpkin or coffee 🙃 will they freeze well, if I don’t put the glaze on?
Hi Katie,
Yes, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Would it be acceptable to use Expresso powder instead of the actual coffee? If so, how much do you recommend? Thanks!
Hey Karen,
You will want to actually brew the espresso, you are going to need some liquid for the glaze. I hope you love this recipe! xT
Hi Tieghan. Would you recommend using coffee or an espresso shot for in the glaze? I have easy access to both so just wondering which one would be best. ☺️ I plan to make this for my family while they are visiting in a few days.
Hey there,
An espresso shot would be great to use! I hope you love this recipe, please let me know if you give these a try! xT
Hi Tieghan,
I’m making this right now but I’m a bit confused. You mention preparing two pans and rotating them during baking, but only turning out one round and cutting it into 8. I made it one round so we’ll see how it goes.
I can’t wait to try them!
Hey Melissa,
You should have just 4 scone pieces on each baking sheet:) I hope you love the recipe, let me know how it turns out! xT
These are incredible! I love that they aren’t too sweet, and the glaze just makes them absolute perfection! Thanks for another awesome recipe 🙂
Hey Erika,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
These are amazing! The coffee glaze is just too perfect! Will definitely be making these again!
Hey Liz,
Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx
So so good!! These are amazing!! The first day of fall here in the PNW was rainy so it was a perfect day for baking. I will absolutely be making these again in the near future. The espresso glaze is to die for!
Hi Kylie,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT
So delicious and perfect for first day of Fall ?tomorrow!!!
Hey there,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
Can I use the milk and vinegar trick as a substitute for the buttermilk? These look great, I’m excited to make them this weekend regardless!
Hey Chloe,
Sure, that should work for you, you could also just use whole milk. Please let me know if you give the recipe a try, I hope you love it! xx
So amazing! The butter espresso icing was magic in creating a unique scone
I did make mine with whole spelt flour and used palm sugar instead of brown and they turned out perfect as well. Thank you. If I could attach a photo here I would but they looked just like the photos
Hi Jennifer,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)
10/10 best scones ever. I made them once and was floored at how good they are. Today, I’m planning on making a triple batch to bring them to work on Monday for everyone to eat!
This recipe is fantastic and fairly easy, I highly recommend.
Hi Caroline,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
These are delicious!!! Thank you!
Hey Izzy,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Made these for a book club meeting this week—they were SO GOOD! Everyone loved them! The scone itself was super flaky and moist and the icing drizzle was the perfect addition of maple and espresso. Would have liked to have tasted a little more cinnamon/pumpkin, but a great recipe overall!
Will the glaze firm up if it I refrigerate the scones? Packing these in a picnic lunch and I didn’t want a sticky mess of glaze if I can avoid it…?
Hey Angela,
Yes, that should do the trick for you. I hope the recipe turns out amazing, please let me know if you give it a try! xTieghan
Worked beautifully! Glaze was still pretty and not messy at all. I was told these were far better than the beloved local bakery scones. Of course, I couldn’t take credit for any of it and just directed everyone here… ?
Hey Angela,
Happy Sunday!! Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed! xxTieghan
So happy with this recipe! I love pumpkin all year long! I never used white chocolate chips very much, but they taste so good with the pumpkin! The glaze was perfect too. Oh and the texture of the scone – I could go on! So glad I found your website!
Hey Mignon,
Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT