Why wait in a long line for a pumpkin spice latte at Starbucks when you can enjoy a pumpkin spiked coffee scone in the comfort of your own home instead? Yes, one of your fall favorites has gotten a much-needed makeover.
The latest dressed up pastry from the kitchen of chef and culinary personality Meghan McGarry, better known as Buttercream Blondie, has all of the warm fall flavors you expect from a pumpkin pie: It’s filled with cinnamon, ginger and nutmeg. But unlike your typical pumpkin spice offerings, you know there’s a hearty amount of real pumpkin in every batch — half a cup, to be exact.
For an added depth of flavor, McGarry elevates her scones with two bold flavors: Baileys Irish Cream and espresso powder, which go into not just the dough but also an accompanying glaze. When you bite into each scone, your palette is hit with a zip of Irish whiskey, which cuts through the sweetness of the glaze to balance the flavors out.
The next time you’re in a rush out the door to work in the morning, grab a scone along with your favorite fall jacket. You don’t need to plan both breakfast and coffee — now that the two have united to form one new comfort food.
The espresso and whiskey will give you a warm wake-up call on a crisp autumn morning. Just be careful not to have seconds until you’re home from the office.
Here are three tips to keep in mind when making any scone — not just this one:
1. Make sure the butter you’re working with is both cold and cubed.
Throw it in the freezer ahead of baking — even if you only have ten minutes. The dough won’t bake as beautifully if the butter starts to melt.
2. Don’t over-mix the dough.
Your scones will come out more flaky and tender if you work the dough less.
3. When portioning, dip your knife or bench scraper into flour first.
This prevents the dough from sticking to your pan.
Recipe: Pumpkin Spiced Coffee Scones
- 2 cups AP flour
- 6 tbsp. sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. espresso powder
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 6 tbsp. butter, cold & cubed
- 1/2 cup pumpkin
- 3 tbsp. Baileys
- 1/2 tsp. vanilla extract
- 1 egg
1. Preheat oven to 425 degrees. Line a cookie sheet with parchment paper and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, espresso powder, nutmeg and ginger.
3. Cut in cold, cubed butter until the butter is the size of peas.
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