Ingredients:
3/4 cup pumpkin puree
1/3 cup cold whole milk, plus extra for brushing scones
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
1/2 cup cold butter
For the espresso icing:
2 tablespoons butter
1 1/2 tablespoons whole milk
1/2 teaspoon vanilla extract
Pinch of salt
1 packet of Starbucks Via Instant Coffee (Columbia or Italian Roast), about 1 tablespoon
3/4 cup powdered sugar
Directions:
1. Preheat oven to 350 degree. Line a baking sheet with parchment paper.
2. Using a medium bowl, combine pumpkin puree, whole milk and vanilla. Put the bowl in the refrigerator to keep cold.
3. Using a large bowl, whisk together flour, brown sugar, baking powder, salt, pumpkin pie spice and cinnamon. Remove cold butter from refrigerator and cut into very small cubes. Add the butter to the flour mixture. Using a pastry cutter (or pinch the butter and the flour together with your fingers) combine until the butter is about the size of small petite peas. Remove pumpkin puree mixture from refrigerator. Using a flat rubber spatula, combine the pumpkin puree mixture with the butter and flour mixture until just combined, being careful to not over mix.
4. Flour your hands and a large cutting board. Turn the dough out onto the cutting board a few times, (dough will be very sticky) dust the top of the dough if need be, until it comes together and forms a ball. Form the dough into a 10 inch by 3 1/2 inch rectangle. Cut the dough with a knife or bench scraper along the 10 inch length, 2 1/2 inches apart, forming 4 squares. Now cut each of the 4 squares from one corner to the opposite corner, thus forming 8 triangles (please see picture below the recipe).
5. Transfer scones to the prepared baking sheet, spaced at least 2 inches apart. Lightly brush the top of each scone with whole milk. Bake for 15 minutes or until golden brown. Remove the baking sheet to a wire rack to cool.
6. After scones have cooled for 20 minutes, time to make the espresso icing. Using a small sauce pan on low heat, melt butter along with the whole milk. Whisk in vanilla extract and salt. Whisk in the instant espresso. Whisk in powdered sugar until combined. Using a flat rubber spatula, work quickly while the icing is still hot, drizzle and spread the icing evenly over the scones.
Notes: This recipe sounds like a lot of pumpkin pie spice and cinnamon, but don’t worry, it comes out great. Helpful hint: have some extra flour in a small bowl handy. This dough is extremely sticky. When the dough starts to stick to your fingers you can continue to flour your hands as needed.
Another helpful hint: When you remove the baking sheet from the oven to a wire rack to cool, I like to gently flip the scones over. This way the scones will not get over done on the bottom and it also helps brown the tops of the scones as they cool.
