Pumpkin Scones with Espresso Glaze

Ingredients

Scones:

• 2 cups flour
• 1/3 cup packed brown sugar
• 2 Tbsp Pumpkin Pie Finishing Sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter, cubed
• 1 cup white chocolate or butterscotch chips (optional)
• 2/3 cup cold pumpkin puree
• 2 Tbsp heavy cream
• 1 cold egg
• 1 tsp vanilla extract

Espresso Glaze:

• 1 1/2 cups powdered sugar
• 1 Tbsp Pumpkin Spice Latte Espresso
• 1 tsp heavy cream
• Salted Caramel Seasoning, for garnish (optional)

Method

1. Line a baking sheet with parchment paper.
2. In a small bowl, whisk pumpkin puree, cream, egg, and vanilla. Set aside.
3. Pulse flour, sugars, baking powder, and salt in a food processor. Add butter and pulse until coarse crumbs form.
4. Transfer to a bowl. Stir in chips if using.
5. Make a well in dry mixture. Pour in pumpkin mixture and stir until a soft dough forms.
6. On a floured surface, shape dough into a 12 × 3-inch log. Cut into 6 squares, then each square into 2 triangles. Chill 20 minutes.
7. Preheat oven to 350°F. Bake 12–15 minutes until tops are set and lightly golden. Cool completely.
8. Glaze: Whisk powdered sugar, espresso, and cream until smooth. Dip scones, let set 3–5 minutes, and sprinkle with Salted Caramel Seasoning.