halfbakedharvest4.2
White Chocolate Pumpkin Scones with Espresso Glaze.
These scones are pumpkiny, buttery, hinted with cinnamon, super flakey and soft, and finished with the most perfect espresso maple glaze!
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
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!
baking powder1 tablespooncinnamon1 teaspoon-1/2 cup buttermilk, plus more for brushing1/4butter2 tablespoonsegg1white chocolate chips1 cupmaple syrup2 tablespoonspowdered sugar1 cup
Nutrition Facts
calories
530 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
34 g
sodium Content
311 mg
protein Content
6 g
cholesterol Content
63 mg
carbohydrate Content
67 g
saturated Fat Content
13 g
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