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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 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!
Just made these this morning and they are amazing!! (I know, it’s almost Spring but I’ve had these scones bookmarked for a while). The glaze is extra delicious and I’ll probably whip that up again to put on other baked goods. Thanks!
Hey Jenna,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
These were a HUGE hit with everyone that tried them. I will be making them again!
Hey Breanne,
Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan
Very easy to make! So delicious. Could have liked a little more pumpkin. The espresso glaze was difficult not to eat straight because it was perfect.
Thank you so much Jessica! I am really glad you enjoyed this one! xTieghan
Love these! Used heavy whipping cream instead of buttermilk. They are to die for and so fun for FALL!
Thank you so much Sarah! I am really glad this turned out well for you! xTieghan
When you say strong coffee, did you use coffee grounds directly or should I make a cup of strong coffee and then use 1-2 tablespoons? Just making sure I’m making them correctly hahah! ? can’t wait to make these this weekend!
Hey Lindsey,
You will want to actually make the coffee:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
These scones are SO good!! I added a drizzle of pumpkin glaze on top of the maple espresso glaze, and that was fun to try. I’ll definitely be making more of these this fall. Thanks so much for all of your creative and delicious recipes!
Thank you for trying them! I hope you continue to enjoy my recipes, Ashley! xTieghan
So unbelievably good! I used heavy whipping cream instead of buttermilk, but they were to die for! I also cut them a little smaller because they were pretty rich!
Thank you so much Sarah! I am so glad you enjoyed these! xTieghan
This is one of my go to scone recipes now! I make these all the time for company and it’s always a hit! I will make them ahead of time, freeze them in freezer bags, and pop them into the oven for 20-23 minutes whenever I feel like scones and they are perfect! Thank you for this recipe!!
Thank you so much Lauren!! I am really happy this turned out so well for you! xTieghan
Wow! This is such a crazy combination!! Bet it tastes yummy though!!!! ??
Thank you Tierney!
Made these twice so far, and they are amazing!!
Thank you Lindsay! I am so glad you liked these!
This is so strange, my scones were in the oven for at least double the time listed on the recipe. Usually, when following your recipes everything is spot on, but these turned out a little different, not very flaky, more cake like? Not complaining. They are delish and I can’t wait to bring them to the family for Thanksgiving breakfast! I just wonder why mine turned out the way they did.
These scones served with hot chocolate are pure heaven. Too good! I love your scones recipes!
Thank you!
I adjusted the recipe to be gluten-free and egg-free by using a quinoa/GF flour combination and an egg replacer. They came out really well! My husband who isn’t GF really liked them. 🙂 The only change I would make next time (and there WILL be a next time!) is to add some more spice (maybe a chai or pumpkin pie spice blend), as the flavor of the scone relies heavily on the chocolate chips and the glaze. If I could spice them up a bit, I could decrease the amount of the white chocolate chips and sugar in the glaze (which is a bit too sweet for my taste).
Perfect with a cup of tea or coffee in the morning. Thank you so much for sharing…..NOW it feels like Fall!
I am really glad these turned out so well for you Rachel! Thank you!
Made these tonight … wonderful! Reheated the glaze and turned it dark … looked like coffee flavored icing instead of a glaze. Didn’t hurt the taste, though. If you haven’t made these yet … don’t wait another day!
I am so happy you liked this Dean! Thank you!
I remember you saying a while back that you would potentially be doing some photography lessons online. I just love your photos and my sister and I just started a blog, but I really struggle with getting quality photos. Is this still a plan of yours? The scones look delicious by way!
Awe! Thank you so much! Yes a photo workshop is in the works for sometime next year! Let me know if you have other questions. Thank you! ?