These pumpkin scones with espresso glaze are a favorite fall treat: tender, fluffy scones bright with pumpkin spice and finished with a smooth coffee glaze. Truly irresistible.
There’s nothing like a pumpkin bite alongside a hot cup of coffee.
They’re perfect plain, glazed, or enjoyed for breakfast — even as a midnight snack or a small dessert.
Light, tender and covered in a dreamy espresso glaze, these scones are the best bite of autumn and can be made in about 30 minutes.
I adore the pumpkin and espresso combination. The coffee flavor in the glaze elevates the warm spices in the scones and makes every bite feel cozy and special.
This recipe is a refreshed version of a classic scone I first shared many years ago. Back then I wasn’t even sure about scones—now they’re one of my go-to quick-bake treats.
P.S. I have many scone variations now, and they’re all worth trying depending on your mood.
These scones come together quickly: mix the ingredients, shape the dough into rounds, cut into wedges and bake for about 12–14 minutes. They’re easy to make, store well for the week, and freeze beautifully for later.
The espresso glaze is made with freshly brewed espresso. Even the aroma takes you back to cozy home kitchens—brewing coffee while scones bake is a simple pleasure.
Love it.
The espresso glaze complements the pumpkin spice perfectly — think pumpkin spice latte in a buttery, flaky scone with coffee icing.
These little triangles are like clouds: flaky layers, buttery pumpkin flavor and warm spice topped with coffee glaze.
The combination of flaky texture and the espresso finish makes these irresistible.
Time to bake a batch this weekend.
Pumpkin Scones with Espresso Glaze
Pumpkin Scones with Espresso Glaze
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Ingredients
- 2 cups all-purpose flour
- ⅓ cup brown sugar
- 3 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup pumpkin puree
- 1 large egg, lightly beaten
- 2 tablespoons heavy cream
- 2 tablespoons milk
- 3 teaspoons vanilla extract
- ½ cup cold unsalted butter, cut into pieces
- 2 tablespoons melted butter, for brushing
espresso glaze
- 1 ½ cups powdered sugar
- 2 ounces freshly brewed espresso
- 1 teaspoon milk
- ½ teaspoon vanilla extract
- coarse sugar, for sprinkling on top
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, salt, and baking soda.
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In a separate bowl, whisk the pumpkin puree, beaten egg, heavy cream, milk and vanilla until combined.
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Add the cold butter pieces to the dry ingredients. Cut the butter in with a fork, pastry cutter or your fingers until the mixture resembles coarse crumbs with small butter pieces throughout.
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Pour in the wet ingredients and mix just until a dough forms. Turn the dough onto a lightly floured surface and gently knead once or twice.
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Divide the dough in half and pat each portion into a 6-inch round. Brush the tops with melted butter and cut each round into 4 or 6 wedges.
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Bake for 12 to 14 minutes, until the tops are lightly golden. Cool a few minutes, then drizzle with the espresso glaze and sprinkle with coarse sugar. Let the glaze set about 10 minutes before serving.
espresso glaze
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Whisk the powdered sugar, freshly brewed espresso, milk and vanilla until smooth and pourable. If too thin, add more powdered sugar to thicken. If too thick, add 1 teaspoon of espresso or milk at a time until you reach the desired drippy consistency. Drizzle over scones and allow to set.
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Dunk dunk.