The recipe for these Pumpkin Espresso Scones comes courtesy of Becca Hartke from the Smiles Coffeehouse in St. Louis, Missouri. Adding strong coffee or espresso to pumpkin scones really piqued my curiosity, I had to give them a try and let me tell you, I was not disappointed. I did not have any allspice on hand so substituted one teaspoon of pumpkin pie spice for the allspice and ginger. You really can't go wrong with the substitution because pumpkin pie spice contains allspice, ginger and cinnamon. As usual, I baked them in my 10 inch dutch oven with 10 coals in a ring around the bottom and the lid completely covered in coals. After 15 minutes in a hot oven they were golden brown and cooked through. Let them cool for 20 minutes or so before drizzling them with the glaze. The frosting gives these light and spicy scones a hint of coffee flavor. Jump start your day by venturing out into the backyard on a cool fall morning and baking up a batch of these tasty scones.
Pumpkin Espresso Scones With Coffee Glaze
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup (1 stick) cold unsalted butter
1 large egg
1/4 cup plus 1 tablespoon canned or fresh pumpkin puree
3 tablespoons brewed espresso or extra-strong coffee, chilled; divided
1/4 cup buttermilk
1/4 to 1/2 cup powdered sugar
Lightly oil or spray dutch oven.
In medium mixing bowl, stir together flour, granulated sugar, baking powder, salt, allspice and ginger.
Cut butter into small pieces. Add to flour mixture, working butter in with a fork or pastry blender just until crumbly.
In another bowl, stir together egg, pumpkin, 2 tablespoons coffee and buttermilk. Add to flour mixture. Stir around the bowl, scraping the sides, about 4 turns until the dough holds together. Don't over mix, the batter will be a little lumpy.
Drop by large spoonfuls into prepared dutch oven.
Bake for 15-18 minutes at 375 degrees or until scones are lightly browned and firm to the touch in the center.
Let scones cool for 20 minutes before frosting.
For the glaze, place remaining 1 tablespoon coffee in a small mixing bowl. Gradually add powdered sugar, whisking until the glaze is thin enough to pour over the scones but thick enough to set quickly.
Pour glaze over cooled scones.
|Drop large spoonfuls of batter into bottom of prepared oven|