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.
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- 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
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- 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!