12 Delicious Coffee Shop Pumpkin Scones Recipes

Gather around, pumpkin lovers and coffee aficionados! As the leaves turn and the air chills, there’s nothing quite like pairing your morning brew with a warm, spiced pumpkin scone. Our roundup of 12 Delicious Coffee Shop Pumpkin Scones Recipes brings the cozy café experience right to your kitchen. From classic to creative twists, these recipes promise to delight your taste buds and inspire your autumn baking adventures. Let’s dive in!

Classic Pumpkin Scones with Coffee Glaze

Venturing into the realm of autumnal baking, these Classic Pumpkin Scones with Coffee Glaze offer a harmonious blend of spicy warmth and rich, aromatic depth, perfect for savoring with your morning brew or as an indulgent afternoon treat.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup pumpkin puree
  • 3 tbsp heavy cream
  • 1 large egg
• For the coffee glaze:
  • 1 cup powdered sugar
  • 2 tbsp strong brewed coffee, cooled
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Allow to cool on a wire rack.
8. While the scones cool, prepare the glaze by whisking together the powdered sugar, brewed coffee, and vanilla extract until smooth.
9. Once the scones have cooled, drizzle the coffee glaze over the top.

Lusciously tender with a crisp exterior, these scones boast a moist crumb infused with the quintessential flavors of fall. The coffee glaze adds a sophisticated bitterness that beautifully contrasts the sweetness, making them an exquisite choice for a brunch centerpiece or a gourmet gift.

Spiced Pumpkin Scones with Maple Drizzle

As the leaves begin to turn and the air carries a crisp whisper of autumn, there’s no better way to embrace the season than with a batch of warmly spiced pumpkin scones, elegantly crowned with a silky maple drizzle.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup pumpkin puree
  • 3 tbsp heavy cream
  • 1 large egg
• For the maple drizzle:
  • 1/2 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Bake for 15-17 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
8. While the scones cool, whisk together the powdered sugar, maple syrup, and milk for the drizzle until smooth.
9. Drizzle the maple glaze over the cooled scones, allowing it to set slightly before serving.

Heavenly when served warm, these scones boast a tender crumb and a perfect balance of spice and sweetness. For an extra indulgent touch, pair with a dollop of whipped cream or a side of spiced apple compote.

Pumpkin Scones with Cinnamon Cream Cheese Frosting

Brimming with the warm, inviting flavors of autumn, these pumpkin scones paired with a velvety cinnamon cream cheese frosting are a delightful treat that marries the richness of pumpkin with the spicy sweetness of cinnamon.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup canned pumpkin puree
  • 3 tbsp heavy cream
  • 1 large egg
  • 6 tbsp unsalted butter, cold and cubed
• For the frosting:
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure tender scones.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Bake for 15-17 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Let cool on a wire rack.
8. While the scones cool, prepare the frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and cinnamon, beating until fluffy.
9. Once the scones have cooled, spread or pipe the frosting on top.

Offering a perfect balance of moist, fluffy texture and rich, spiced flavor, these pumpkin scones are best enjoyed with a cup of coffee or tea for a cozy morning or afternoon treat.

Vegan Pumpkin Scones with Almond Milk Glaze

These vegan pumpkin scones with almond milk glaze are a delightful treat that perfectly captures the essence of autumn in every bite. The combination of warm spices and creamy glaze makes them an irresistible addition to any morning routine or afternoon tea.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup cold vegan butter, cubed
  • 3/4 cup canned pumpkin puree
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp almond milk
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold vegan butter cubes to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, almond milk, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure tender scones.
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
8. While the scones cool, prepare the glaze by whisking together the powdered sugar, almond milk, and vanilla extract until smooth.
9. Drizzle the glaze over the cooled scones and let it set for a few minutes before serving.

The scones boast a tender, flaky texture with a moist interior, thanks to the pumpkin puree. The almond milk glaze adds a sweet, creamy finish that complements the warm spices beautifully. Serve them alongside a hot cup of chai tea for a cozy autumn indulgence.

Gluten-Free Pumpkin Scones with Vanilla Bean Icing

Venturing into the realm of gluten-free baking doesn’t mean sacrificing flavor or texture, especially when it comes to these indulgent Pumpkin Scones adorned with a luscious Vanilla Bean Icing. Perfect for a cozy autumn morning or a sophisticated afternoon tea, these scones marry the earthy sweetness of pumpkin with the aromatic richness of vanilla, creating a treat that’s as delightful to the palate as it is to the eye.

Ingredients

• For the scones:
  • 2 cups gluten-free all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup pumpkin puree
  • 1/4 cup heavy cream
  • 1 large egg
• For the icing:
  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • 1/2 vanilla bean, seeds scraped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, salt, and pumpkin pie spice until well combined.
3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until smooth. Pour this into the dry ingredients and stir until just combined; avoid overmixing to ensure tender scones.
5. Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
6. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. While the scones cool, prepare the icing by whisking together the powdered sugar, heavy cream, and vanilla bean seeds until smooth. Drizzle over the cooled scones.

Yieldingly moist and tender, these scones boast a perfect balance of spice and sweetness, with the vanilla bean icing adding a luxurious finish. Serve them warm with a dollop of clotted cream or alongside a spiced latte for an extra touch of autumnal bliss.

Pumpkin Chocolate Chip Scones with Espresso Drizzle

Yearning for a delightful treat that marries the warmth of pumpkin with the rich depth of chocolate and espresso? These Pumpkin Chocolate Chip Scones with Espresso Drizzle are a perfect blend of autumnal flavors and indulgent sweetness, offering a sophisticated twist on the classic scone.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup pumpkin puree
  • 1/3 cup heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup semi-sweet chocolate chips
• For the espresso drizzle:
  • 1/2 cup powdered sugar
  • 1 tbsp espresso, cooled
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips gently to avoid overmixing.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
8. While the scones cool, prepare the espresso drizzle by whisking together the powdered sugar, cooled espresso, and vanilla extract until smooth.
9. Drizzle the espresso glaze over the cooled scones before serving.

Delight in the tender crumb and moist texture of these scones, where the spicy pumpkin and melty chocolate chips are beautifully complemented by the bold espresso drizzle. Serve them alongside a cup of coffee for an extra caffeine kick or as a luxurious breakfast option.

Pumpkin Scones with Pecan Streusel Topping

Elevating the humble scone to new heights, this recipe combines the warm, spiced flavors of pumpkin with the rich, buttery crunch of pecan streusel, creating a perfect balance of textures and tastes that’s ideal for autumn mornings or cozy afternoon teas.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup pumpkin puree
  • 1/4 cup heavy cream
  • 1 large egg
• For the pecan streusel topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/4 cup chopped pecans
  • 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure tender scones.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. For the streusel topping, mix 1/4 cup flour, brown sugar, chopped pecans, and melted butter until crumbly. Sprinkle evenly over the scones.
8. Bake for 15-18 minutes, or until the scones are golden and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Offering a delightful contrast between the soft, moist interior and the crispy, nutty topping, these pumpkin scones are best enjoyed warm with a dollop of clotted cream or a drizzle of maple syrup for an extra touch of sweetness.

Healthy Pumpkin Scones with Greek Yogurt Frosting

Unveiling a delightful twist on a classic, these Healthy Pumpkin Scones with Greek Yogurt Frosting marry the warmth of autumn spices with a light, creamy topping, perfect for a cozy morning or an elegant afternoon tea.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup canned pumpkin puree
  • 1/3 cup heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, cold and cubed
• For the frosting:
  • 1/2 cup Greek yogurt
  • 2 tbsp honey
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure tender scones.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
8. While the scones cool, prepare the frosting by whisking together the Greek yogurt, honey, and vanilla extract until smooth.
9. Once the scones have cooled slightly, drizzle with the Greek yogurt frosting.

Golden and fragrant, these scones boast a tender crumb and a subtly sweet frosting that complements the rich pumpkin spice. Serve them warm with a dollop of extra frosting on the side for dipping, or enjoy them as a sophisticated addition to your brunch spread.

Pumpkin Scones with Brown Butter Glaze

Venture into the cozy embrace of autumn with these Pumpkin Scones, a delightful treat that marries the earthy sweetness of pumpkin with the rich, nutty depth of brown butter glaze. Perfect for a crisp morning or an afternoon tea, these scones promise a tender crumb and a glaze that whispers of caramelized warmth.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup pumpkin puree
  • 3 tbsp heavy cream
  • 1 large egg
• For the brown butter glaze:
  • 1/4 cup unsalted butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to ensure tender scones.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden and a toothpick inserted into the center comes out clean. Let them cool on a wire rack.
8. For the glaze, melt the butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown and emits a nutty aroma, about 5 minutes. Remove from heat.
9. Whisk in the powdered sugar, vanilla extract, and milk until smooth. Drizzle over the cooled scones.

Golden and fragrant, these Pumpkin Scones with Brown Butter Glaze offer a perfect balance of spice and sweetness. Serve them warm with a dollop of clotted cream or alongside a steaming cup of chai for an indulgent treat.

Pumpkin Scones with Caramelized White Chocolate Drizzle

Mornings are transformed with the warm, spiced aroma of pumpkin scones, a delightful treat that pairs perfectly with your favorite autumnal beverage. Topped with a luxurious caramelized white chocolate drizzle, these scones offer a harmonious blend of flavors that are both comforting and sophisticated.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup pumpkin puree
  • 1/3 cup heavy cream
  • 1 large egg
• For the caramelized white chocolate drizzle:
  • 1 cup white chocolate chips
  • 1 tbsp coconut oil

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice until well combined.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until smooth. Pour this into the dry ingredients and stir until just combined—do not overmix.
5. Turn the dough onto a floured surface and gently knead it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
6. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
7. While the scones cool, prepare the caramelized white chocolate drizzle by melting the white chocolate chips and coconut oil together in a double boiler, stirring constantly until smooth and slightly golden.
8. Drizzle the caramelized white chocolate over the cooled scones using a spoon or piping bag for a more precise application.

Yielded with a tender crumb and a moist interior, these pumpkin scones are elevated by the rich, buttery notes of caramelized white chocolate. Serve them alongside a spiced latte for an indulgent breakfast or as a refined dessert at your next gathering.

Pumpkin Scones with Orange Zest Glaze

Amidst the crisp embrace of autumn, these Pumpkin Scones with Orange Zest Glaze emerge as a harmonious blend of seasonal flavors, offering a tender crumb and a vibrant citrus finish that dances on the palate.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 cup canned pumpkin puree
  • 1/3 cup heavy cream
  • 1 large egg
  • 6 tbsp cold unsalted butter, cubed
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp orange juice
  • 1 tsp orange zest

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure tender scones.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
7. Place the scones on the prepared baking sheet and bake for 15-17 minutes, or until golden brown.
8. While the scones cool, prepare the glaze by whisking together the powdered sugar, orange juice, and orange zest until smooth.
9. Drizzle the glaze over the cooled scones.

With their moist interior and crisp edges, these scones offer a delightful contrast in textures. The orange zest glaze adds a bright, tangy note that complements the warm spices beautifully. Serve them alongside a steaming cup of chai tea for a cozy autumn breakfast.

Pumpkin Scones with Gingerbread Spice and Molasses Glaze

Lusciously spiced and perfectly tender, these pumpkin scones are a delightful nod to the cozy flavors of fall, elevated with a gingerbread spice blend and a glossy molasses glaze that adds a touch of sweetness and depth.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup pumpkin puree
  • 1/4 cup heavy cream
  • 1 large egg
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp molasses
  • 1-2 tbsp milk

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
3. Add the cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure tender scones.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
8. While the scones cool, prepare the glaze by whisking together the powdered sugar, molasses, and enough milk to reach your desired consistency.
9. Drizzle the glaze over the cooled scones and allow it to set before serving.

Kickstart your morning with these scones, where the moist, spiced crumb meets the rich, sticky glaze for a harmonious blend of flavors. Perfect alongside a steaming cup of coffee or as a festive addition to your holiday brunch spread.

Conclusion

Great choices await in our roundup of 12 Delicious Coffee Shop Pumpkin Scones Recipes! Whether you’re a seasoned baker or just starting out, these recipes promise to bring the cozy flavors of fall right to your kitchen. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this collection? Share the pumpkin spice love by pinning this article on Pinterest for others to enjoy!