Pumpkin Spice Latte Scones

Prep Time: 15 mins  | Cook Time:  22 mins | Course: Breakfast | Yield: 8

Pumpkin, espresso and nice spice infuse these scones. Brush with espresso pumpkin cream and a generous sprinkle of raw sugar before baking, and drizzle with the cream-turned glaze before serving. Inspired by Chungah at Damn Delicious https://damndelicious.net/2017/10/31/pumpkin-spice-latte-scones/ 

2 ½ cups flour

½ cup brown sugar

1 Tbsp baking powder

1 Tbsp pumpkin pie spice

1 Tbsp espresso powder

½ tsp salt

½ cup cold butter, cut into tablespoons

½ cup heavy cream

¾ cup pumpkin puree

1 Tbsp vanilla

Glaze:

¼ cup heavy cream

1 Tbsp pumpkin

1 tsp espresso powder

1 Tbsp raw sugar, or other coarse sugar

1 cup powdered sugar

Preheat oven to 425*. In a food processor, layer flour, brown sugar, baking powder, pumpkin spice, espresso powder and salt, pulse to blend. Add cold butter slices and pulse multiple times until cut into the mixture as coarse crumbs. Blend the heavy cream, pumpkin puree and vanilla in a 2 cup measurer and pour into the feed tube. Pulse the mixture to just begin to mix the dough. Pour out onto a sheet of parchment and finish mixing the dough by hand. Pat into an 8” round and cut into 8 wedges. 

Mix the heavy cream, tablespoon of pumpkin and espresso powder together in the glass measurer used earlier, brush a couple of tablespoons over the scones and scatter with raw sugar. transfer parchment paper with the scones onto a baking sheet and bake for 20-25 minutes. 

Add 1 cup of powdered sugar into the leftover pumpkin cream mixture and whisk. Glaze scones just before serving.