White Chocolate Pumpkin Scones with Espresso Glaze.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter grated on a box grater just like cheese
- 1 egg
- 1/4-1/2 cup buttermilk, plus more for brushing
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1 cup powdered sugar
- 1-2 tablespoons strong coffee
Shop ingredients
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Instructions
- 1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- 2. In a mixing bowl, combine the flour, sugar, baking powder, cinnamon and salt. Add the butter and toss with the flour. Add the egg, 1/4 cup buttermilk, pumpkin, and vanilla. Mix until just combined, being careful not to overmix. If your dough seems dry, add 1 tablespoon buttermilk at a time until the dough comes together. Fold in the white chocolate chips. Turn the dough onto a floured surface and then pat into a 1-inch-thick circle. Cut the dough into 8 wedges. Place the pieces about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk. Transfer to the freezer for 15 minutes.
- 3. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through.
- 4. Meanwhile, make the glaze. Add the butter to a saucepan. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often, butter will foam and then settle back down. Remove from the heat and whisk in the maple syrup, powdered sugar, and 1 tablespoon coffee, adding more coffee if needed to thin the glaze. Don't add more than 2 tablespoons.
- 5. Let the scones cool slightly and then drizzle with the espresso glaze. Serve warm and enjoy!
Source
Original recipe: View Original