Pumpkin Scones with Coffee Glaze Recipe

These cozy Pumpkin Scones with Coffee Glaze are made with pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, and strong brewed coffee. The result is a tender, perfectly spiced scone with a sweet and rich coffee glaze. They are the perfect fall breakfast or afternoon treat to enjoy with a warm drink and the recipe makes 12 scones.

Pumpkin Scones with Coffee Glaze Ingredients

For the Scones:

• 3 cups all-purpose flour, plus more for dusting
• 2/3 cup packed brown sugar
• 1 tablespoon baking powder
• 2 teaspoons pumpkin pie spice
• 8 tablespoons (1 stick) salted butter, cubed and chilled
• 1 cup canned pumpkin puree
• 1/4 cup heavy cream, plus more for brushing
• 2 large eggs

For the Icing:

• 5 cups powdered sugar
• 1/3 cup strong brewed coffee, plus more if needed
• 2 tablespoons salted butter, melted
• Pumpkin pie spice, for sprinkling

How To Make Pumpkin Scones with Coffee Glaze

1. Preheat oven and prepare pan: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Combine the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, and pumpkin pie spice. Add the chilled, cubed butter. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Mix the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, heavy cream, and eggs until smooth.
4. Form the dough: Pour the wet pumpkin mixture into the dry ingredients. Stir gently with a spatula until the dough just comes together. Do not overmix.
5. Shape and cut the scones: Turn the dough out onto a well-floured surface. Gently pat it into a 1/2-inch-thick rectangle, about 15 inches long by 3 inches wide. Use a sharp knife or bench scraper to cut the rectangle into 12 equal triangles.
6. Bake the scones: Transfer the scones to the prepared baking sheet. Lightly brush the tops with a bit more heavy cream. Bake for 20 to 23 minutes, or until they are puffed up and lightly golden. Let them cool completely on the baking sheet.
7. Make the coffee icing: While the scones cool, sift the powdered sugar into a large bowl. Add the strong coffee and melted butter, and whisk until smooth. The icing should be thick but still pourable. If it’s too thick, add another splash of coffee.
8. Glaze and serve: Once the scones are completely cool, spoon a generous amount of icing over each one. Immediately sprinkle with a little pumpkin pie spice. Allow the icing to set for about 10 minutes before serving.

Recipe Tips

• Use Cold Butter: Keeping the butter cold is essential for a tender, flaky scone. The small pieces of butter create pockets of steam as they melt in the oven, which gives the scones a light texture.
• Don’t Overmix: Mix the dough only until it just comes together. Overworking the dough develops gluten, which can result in tough, dense scones instead of light and tender ones.
• Use Strong Coffee: For a glaze with a noticeable coffee flavor that balances the sweetness, use strongly brewed coffee or even a shot of espresso.
• Cool Scones Completely: You must wait until the scones are at room temperature before glazing. If you apply the icing while they are still warm, it will melt and slide right off.

What To Serve With Pumpkin Scones

These pumpkin scones are a perfect match for your favorite hot beverage. Serve them for a cozy fall breakfast with a strong cup of black coffee or a creamy latte. They also pair wonderfully with a spiced chai tea or a simple cup of Earl Grey for a delightful afternoon snack.

How To Store Pumpkin Scones Leftovers

• Room Temperature: Store the glazed scones in an airtight container at room temperature for up to 2 days.
• Freeze: For longer storage, it’s best to freeze the scones before glazing them. Place the completely cooled, un-iced scones in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature, then prepare and add the fresh coffee glaze before serving.

Pumpkin Scones with Coffee Glaze Nutrition Facts

• Calories: 430 kcal
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 290mg
• Total Carbohydrate: 80g
• Dietary Fiber: 2g
• Sugars: 51g
• Protein: 5g

Frequently Asked Questions

• My scone dough is very sticky. What did I do wrong? Nothing! Pumpkin scone dough is naturally wet and sticky due to the moisture in the pumpkin puree. Be sure to use a well-floured surface and flour your hands to make it easier to handle. Work quickly and avoid kneading the dough.
• Can I use pumpkin pie filling instead of pumpkin puree? It is not recommended. Pumpkin pie filling is pre-sweetened and spiced, which will make the scones overly sweet and alter the flavor. Always use 100% pure canned pumpkin puree for this recipe.
• Can I make these ahead of time? Yes. You can bake the scones one day in advance and store them in an airtight container. For the best result, wait to apply the coffee glaze until just before you plan to serve them.

Try More Recipes:

• Pumpkin Smoothies Recipe
• Michele Albano’s Maple Pumpkin Pie with Pecan Streusel Recipe
• Pumpkin Caramels Recipe