Pumpkin Spice Latte Scones

by Julie Cohn
Pumpkin Spice Latte Scones1

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It’s that time of year, the moment when every recipe blog in the United States and Canada celebrates the goodness that is pumpkin with an overload of pumpkin recipes!  I know, I know.  You are going to be inundated with so many pumpkin recipes over the next few months that you’ll get sick of it and wonder if any pumpkin recipe is worth making.  Let me say this loud and clear.  These Pumpkin Spice Latte Scones are worth it.


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Autumn.  (Sigh) Golden yellow and orange leaves carpet the earth, days get shorter and crisper, and the smell of cinnamon, apple, cranberry, and ginger hangs in the air.  Halloween and Thanksgiving sneak up on us, bustling the way to the Christmas holiday.  In the center of it all?  Sweet earthy pumpkin to represent the beautiful colors and smells of fall.

Pumpkin gets a bad rap because it’s used in so many recipes of Autumn, but blended with the right ingredients, pumpkin can be so tasty, such as in these incredibly fluffy and tender pumpkin spice scones, combining the flavor of pumpkin with the caramelly flavor of espresso. Even the glaze has a nice kick of espresso in it!

Note:  These pumpkin spice latte scones have a fluffier texture than traditional flaky scones. You’ll get over this the first bite you take.

Pumpkin Spice Latte Scones

  • 1 cup butter, softened
  • 2 cups white sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2 cups solid pack pumpkin
  • 1 tsp Brewed Espresso
  • 1 tsp. Vanilla Extract
  • 2 tsp Baking Soda
  • 1 tsp. Cinnamon
  • 5 c. Self-Rising Flour*

Espresso Glaze

  • 1 cup Powdered Sugar
  • 1 Tbsp. Milk
  • 1 Tbsp. Brewed Espresso (cooled)

Extra Supplies

Scone Pan

Preheat the oven to 375 degrees.  Whip the butter, sugars, egg, and pumpkin together with a mixer until blended.  Add the espresso and vanilla extract and mix to incorporate.  Add the baking soda, baking powder, cinnamon, and salt, and mix.  Slowly add the flour one cup at a time until the flour is mixed in completely.  Grease the scone pan and set aside.  Using a well-floured surface, roll the dough out and cut into eight pieces.  Place the eight triangles in the scone pan and bake in the oven about 20-25 minutes, until golden.  Use a toothpick in the center of a scone to make certain it is baked thoroughly. Cool the scones about 20 minutes before adding the glaze. Whisk the powdered sugar, milk, and brewed espresso together and drizzle over the scones.


  • If you don’t have a scone pan, place the Pumpkin Spice Latte Scones triangles on a greased baking sheet.
  • If you do not have self-rising flour, make your own.  

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