This post may contain affiliate links, please see our privacy policy for details.
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 pastries 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 such a good treat.
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 large 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 pie spice 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 this pumpkin scone recipe…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.
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
ps. these have Thanksgiving written all over them. Just pointing that out for those of you who may be planning ahead!
These look fantastic! Quick question, in the recipe the instructions say to add an egg, but I can’t seem to find how many to add from the ingredient list, and I just missing where is says how many eggs to add? Thank you 🙂
This recipe calls for just 1 egg, so sorry about that! recipe is fixed. Let me know if you have other questions. Hope you love this recipe. Thank you! ?
I made these last night and they were delicious. They even kept well after being wrapped tightly overnight.
I might add a little more pumpkin to really bring out the flavor next time. I second the question on whether it’s possible to store the unbaked scones in the freezer and throw them in the oven the day you want to cook them.
So glad you enjoyed these! Freezing them sounds like a great idea! I would freeze, then then bake at 35 for maybe 20-30 minutes. Let me know if you have other questions. Thank you! ?
I’m in love with these scones – that espresso glaze is everything!
Thank you Laura!
Hey Tieghan,
These scones look lovely! I can’t wait to bake some for my mom when I visit for thanksgiving. Maybe they’d also be good with dark chocolate chips? I’ve been wanting her to try pumpkin and chocolate (she doesn’t believe me that it’s good together!) and these seem perfect. 🙂 I also love fall and wish I could see the leaves change color and go apple picking or hiking (I live in FL now). But baking always helps! I hope your trip goes well and you’re able to see Kai. I’m looking forward to hearing how it went! 🙂
Hey! That sounds so good with the dark chocolate, let me know how it is!! Thank you so much, I hope you and your mom love these!
Looks delicious! And thanks for making them lower sugar. I’ve been enjoying making lower sugar food lately. Helps the other flavors shine!
I agree! I am so glad you like these! Thanks Jennifer!
These scones sound to die for! I love anything pumpkin. Can it be fall forever?!
Sabrina
mymiaou.com
I WISH! I would love all the pumpkin recipes year round haha! Thank you Sabrina!
Wow, they look absolutely stunning, and I love the idea of the espresso glaze. Love the combo white chocolate/espresso anyway. I just can’t wait to try them!!
Thank you Del! I hope you love these!
These look awesome – I will be making them this weekend. Do you mean 10″ circle?
8-10 inch circle will be great. Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂
These look so delicious. I would love to have them available on the spur of the moment.
Could you continue to freeze them (well wrapped) for a time (2-3 weeks) at step 2 and then bake them straight from the freezer when it suits your schedule/mood/need? If so, would you adjust the baking time at all?
Freezing them sounds like a great idea! I would freeze, then then bake at 35 for maybe 20-30 minutes. Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂
You have an egg listed in the instructions, but not the directions. 😉
Making them right now!
I’m glad I’m not the only one who noticed the egg (eggs?) missing in the ingredients list, thought I was going crazy for a minute LOL. Does this recipe only call for one egg? I’ve never made scones before, so I really have no idea, lol. Thank you in advance for your help!
I used one egg. It was perfect.
This recipe calls for just 1 egg, so sorry about that! recipe is fixed. Let me know if you have other questions. Hope you love this recipe. Thank you! ?
So sorry! Egg is added back. Hoping these turned out great! Let me know if you have other questions. Thank you! 🙂
These look fabulous! But so does the white latte mug in the picture!! Would you mind sharing the source?
It’s anthropologie, but old. Thanks!
What has happened to the save button? It looks like I am missing it or it is no lomger an option to save these recipes to Big Oven Please help!
Nancy
Hi Nancy, we do not work with Big Oven, but I can look into getting the button back. Sorry for the trouble.
These scones look delicious! Perfect for my fall weekend baking list that is adding up, as I’m trying to check those seasonal items off of my list too! 😉 xoxo
Yes! You have to make these, I am loving them! Thank you Kelsey!
I would totally eat them, trust me.
http://bloglairdutemps.blogspot.pt/
Haha thank you Ruth!
Safe travels! Love this scone recipe, especially because of the white chocolate 🙂
Thank you!