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Sweet White Chocolate Pumpkin Scones with Espresso Glaze Recipe

Sweet White Chocolate Pumpkin Scones with Espresso Glaze Recipe
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★★★★★

5.2 from 11 reviews

These Sweet White Chocolate Pumpkin Scones with Espresso Glaze are a delightful fall-inspired treat perfect for breakfast or afternoon tea. Featuring tender, pumpkin-spiced dough studded with creamy white chocolate chips and topped with a rich, nutty brown butter and maple espresso glaze, these scones balance sweetness and warmth with a hint of coffee flavor. Easy to prepare and baked to golden perfection, they are sure to become a seasonal favorite.

Ingredients

Scale

Dough

  • 2 1/2 cups all-purpose flour
  • 2 tbsp brown sugar
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (1 stick), grated
  • 1 large egg
  • 1/4 to 1/2 cup buttermilk, plus extra for brushing
  • 1/2 cup canned pumpkin puree
  • 2 tsp vanilla extract
  • 1 cup white chocolate chips

Glaze

  • 2 tbsp unsalted butter
  • 2 tbsp maple syrup
  • 1 cup powdered sugar
  • 1 to 2 tbsp brewed strong coffee

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
  2. Mix Dry and Wet Ingredients: In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, and salt. Add the grated butter and toss until the mixture is crumbly. In a separate bowl, whisk together the egg, 1/4 cup buttermilk, pumpkin puree, and vanilla extract. Pour the wet mixture into the dry ingredients and mix gently until just combined, adding more buttermilk as needed to bring the dough together. Fold in the white chocolate chips carefully.
  3. Shape and Chill the Dough: Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 equal wedges and arrange them on the prepared baking sheets, spacing them about 2 inches apart. Brush the tops with buttermilk and freeze for 15 minutes to help maintain shape during baking.
  4. Bake the Scones: Bake the chilled scones for 15 to 18 minutes, rotating halfway, until golden brown. Allow them to cool slightly on the baking sheets before glazing.
  5. Prepare the Espresso Glaze: In a small saucepan over medium heat, melt the butter and cook until it becomes golden and nutty, about 2-3 minutes. Remove from heat and whisk in the maple syrup, powdered sugar, and 1 tablespoon of brewed strong coffee. Adjust by adding up to 1 more tablespoon of coffee if glaze is too thick.
  6. Glaze and Serve: Drizzle the brown butter espresso glaze over the slightly cooled scones. Serve warm for optimal flavor and texture. Enjoy!

Notes

  • Be careful not to overmix the dough to keep scones tender.
  • Adjust buttermilk quantity gradually to avoid overly wet dough.
  • Freezing the dough wedges before baking helps to keep the scones from spreading too much.
  • Use fresh, strong brewed coffee for the glaze for best flavor.
  • Let scones cool slightly before glazing to prevent glaze from melting off.

Nutrition

Keywords: pumpkin scones, white chocolate scones, espresso glaze, fall recipes, pumpkin dessert

Find it online: https://tastewithamy.com/sweet-white-chocolate-pumpkin-scones-with-espresso-glaze-recipe/