These pumpkin scones with espresso glaze are one of my favorite fall recipes! These autumn treat is dreamy, a fluffy pillowy scone filled with pumpkin spice flavor and topped with coffee glaze. They are irresistible!
Oh how I love a little pumpkiny bite that can be enjoyed with coffee!
Or, covered in coffee!
Or eaten for breakfast. A midnight snack. Lunch dessert! These pumpkin scones are fluffy and tender and covered in the most dreamy coffee glaze.
It’s the best bite of fall that you can make in about 30 minutes!
I love the combo of pumpkin + espresso so much. My pumpkin dream cupcakes with espresso cream cheese frosting? Wowza. They are so freaking good. It’s a combination that I think about often.
So, I knew that an espresso-y glaze would be just divine on pumpkin scones.
This is a version of a classic scone recipe that I first shared on here over 16 years ago. It was one of the first recipes I ever shared, which is mind blowing. And since then, I’ve rambled about how I never even liked scones back in the day.
That was over 16 years ago, so… I think it’s safe to say that I really like scones now!
P.S. I have a ton of scone recipes now. Wild.
One of the reasons I love these so much is because they take barely any time at all. Once the ingredients are combined, you pat the dough into circles, cut it into triangles and bake for 15ish minutes or less.
They are easy, fast and make a nice batch that lasts for the week! Or that you can share with friends. Or that you can freeze for later. Priorities!
The espresso glaze uses freshly brewed espresso and the small alone is enough to send me into a wonderful nostalgic spin. Long before I enjoyed coffee, the smell alone was comforting to me. Anytime I brew it, I’m transported back into my home kitchen when I was a kid.
Love it.
And!
The espresso glaze pairs so well with the pumpkin scone. It just works. Think PSL but in a fluffy little bite size with a coffee icing.
I mean, look at these little triangle clouds of love.
The flaky layers. And buttery pumpkin flavor with lots of spice. Finished with the coffee icing!
I can’t handle it.
Time to make them this weekend!
Pumpkin Scones with Espresso Glaze
Pumpkin Scones with Espresso Glaze
These pumpkin scones with espresso glaze are one of my favorite fall recipes! This autumn treat is dreamy, a fluffy pillowy scone filled with pumpkin spice flavor and topped with coffee glaze. They are irresistible!
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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, sugar, pie spice, baking powder, salt, and baking soda.
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In a smaller bowl, whisk together the pumpkin, egg, cream, milk and vanilla extract.
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Add the small cold butter pieces to the bowl of dry ingredients. Use a fork, pastry cutter or your fingers to cut in the butter until it forms coarse crumbs. You want the butter in small pieces and evenly distributed through the flour.
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Add the wet ingredients. Mix just until a dough forms, bringing it together with your hands. Turn onto a lightly floured surface and knead gently once or twice.
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Divide the dough in half and pat each into a 6-inch round circle. Brush each scone with melted butter. Cut each round into 4 or 6 slices.
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Bake the scones for 12 to 14 minutes, until the tops are slightly golden. Let them cool for a few minutes, then drizzle with the glaze and top with the coarse sugar. Let the glaze set for 10 minutes, then serve!
espresso glaze
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Whisk together the ingredients until a smooth, drippy glaze forms. If the mixture is too thin, you can thicken it by adding a little more powdered sugar. If it seems too thick, add 1 teaspoon of espresso or milk at a time, whisking to combine. Drizzle over the scones.
Dunk dunk.
