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White Chocolate Pumpkin Scones with Espresso Glaze | halfbakedharvest.com @hbharvest
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4.15 from 192 votes

White Chocolate Pumpkin Scones with Espresso Glaze.

These scones are pumpkiny, buttery, hinted with cinnamon, super flakey and soft, and finished with the most perfect espresso maple glaze!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Snack
Cuisine: American
Servings: 8 scones
Calories: 530kcal

Ingredients

Espresso Glaze

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

Calories: 530kcal | Carbohydrates: 67g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 311mg | Potassium: 318mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2870IU | Vitamin C: 0.7mg | Calcium: 145mg | Iron: 2.3mg