pumpkin chocolate scones with espresso cream cheese glaze.

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because we need one more pumpkin scone recipe for the internets!

we all just can’t stop with the pumpkin things around this time of year - but for a durn good reason. it’s all delightful. and cozy.

i do secretly like the pumpkin scone at starbucks (warmed UP!), even though it’s generally dry as a bone. i wanted to make a solid go-to homemade p-scone recipe. not bone dry. soft. but sconey on the outside. add chocolate & oats for texture. add a tasty glaze.

and here we be:

halfway through making this recipe i realized all the flavors were strikingly similar to the ones in this pumpkin espresso pie from a couple years ago…..but whatya gunna do? i like what i like.

that pie was mayjah delicious, too.

it seems kind of hard to get people to eat a scone.

want a scone?

…not really.

most scones are cardboardy dry bricks that you cough & choke on. not theeeese, though. these are super moist, dense & almost bready on the inside, but still firm and scone-y on the outside, thanks to the layer of cream brushed on before baking.

i got some hot pumpkin tips from sally’s baking blog - so helpful! blotting the pumpkin purée = genius. i thought it’d be a mess, but not at all! it really just slides off the paper towel somehow. and look at this cookie recipe of hers. i must have it.

i have a fond memory of a chocolate hazelnut scone from a coffee stand growing up. i recreated that recipe right here!

those scones don’t need a glaze. however, i’d say these pumpkin ones definitely DO. people were quite enjoying these scones when i made them, but the glaze was pretty much the star of the show.

it is sweet cream cheesy smooth glaze with a nice hit of coffee flavor. MMM! whomever decided that pumpkin & coffee could go together is both kooky & kooL, i suppose.

^ you can just tell the innards of the scones are moist from the pumpkin - and that heavy creeeeam. luxury.

here’s the glaze. there will be a little bit left over…i’m not sure what to do with it. maybe smear onto a graham cracker! it’s very tasty.

and chocolate wafers instead of chips because i wanted POOLS of chocolate in there, mmk.

…want a scone?

we’ll end this with a live text update & scone review from a friend:

“I’m not even kidding tho that scone was the best thing I’ve ever put in my mouth. Nuked it for 30 seconds and god damn so thank YOU!” — kind scone critic

Pumpkin Chocolate Scones with Espresso Cream Cheese Glaze

Makes 8 Large Scones

Total Time: 40 minutes

{Techniques adapted from Sally’s Baking Addiction}

Ingredients:

Scones:

  • 1 1/2 cup all purpose flour

  • 1/2 cup whole wheat flour

  • 2 1/2 tsp. baking powder

  • 2 tsp. pumpkin pie spice

  • 1/2 tsp. cinnamon

  • 1/2 tsp. fine sea salt

  • 1/2 cup unsalted butter, cold and cubed, or grated

  • 1/3 cup heavy cream + 2 TB

  • 1 egg

  • 1/2 cup pumpkin purée - blot off the excess moisture with paper towel

  • 1/2 cup brown sugar

  • 1 tsp. vanilla extract

  • 1/2 cup semi-sweet chocolate wafers, roughly chopped. Or chocolate chips.

  • 1/2 cup oats

  • raw sugar, for sprinkling

Glaze:

  • 4 oz. cream cheese, softened at room temperature

  • 2 TB. unsalted butter, softened at room temperature

  • 3/4 cup powdered sugar

  • 3 TB. strong coffee or espresso, cooled

  • 1 tsp. vanilla extract

  • 1/4 tsp. fine sea salt

  • 1/2 tsp. espresso powder

Instructions-

Preheat the oven to 400 degrees F and line a baking sheet with parchment or a silicone liner. In a large bowl, whisk together all dry ingredients except the brown sugar and oats. Grate the cold butter into the flour mixture and combine with your hands until it is shaggy with pea-sized butter bits.

In a medium bowl, mix the 1/3 cup heavy cream, blotted pumpkin, egg, brown sugar and vanilla extract. Drizzle the wet ingredients into the butter & flour mixture. Mix with a spoon until just combined.

Lastly, add the oats and roughly chopped chocolate wafers. Gently mix until ingredients are incorporated and a ball of dough is formed. Turn out onto a lightly floured surface. Press the dough into a round, flat disk about 8 inches in diameter. Using a sharp knife or bench scraper, slice the round into 8 even triangles. Use a spatula to place the scones a couple inches apart on the prepared baking sheet, and sprinkle with coarse sugar. Chill in the fridge for about 5 minutes before baking.

Before baking, brush the remaining 2 TB of heavy cream over the tops and sides of the scones. Bake in the preheated oven for 20 minutes until golden brown, checking at 18 minutes for doneness.

While the scones are baking, prepare the glaze. Make a shot of espresso or a very strong, small cup of coffee. I use the AeroPress to make strong coffee like this.

In a small bowl, whisk together the room temperature cream cheese and butter until smooth. Add in the espresso and vanilla and whisk again. Add the powdered sugar and whisk well until very smooth. Stir in the fine sea salt and extra espresso powder to taste.

Cool the scones slightly on a cooling rack after baking. Use a spoon to spread the glaze over the tops and sides of the warm scones. Top with extra espresso powder if desired.

Serve immediately! Enjoy within 2 days. Store in an airtight container at room temperature.

qp