Why drink a PSL when you can eat a pumpkin spiked coffee scone! I normally don’t open the first can of pumpkin until November, maybe late October, but the other day I woke up and thought I need to make pumpkin scones and they must have whiskey.
I really don’t know where it came from because it’s been about 98 degrees every day in the tropical tundra known as Nashville where I currently reside, and I have plenty of projects that need to be wrapped up like yesterday, but it was on. Temperature and projects aside, I flew down the stairs, opened the lone can of pumpkin in my pantry, grabbed the whiskey from the bar cart and got to work. About an hour later I was in a very happy place. I’m not going to lie, the glaze is strong, so that may have contributed to the happy place, but either way, I love when inspiration strikes!
The scones themselves are extremely tender and full of all those warm, cozy fall flavors you’d expect. They’ve got the usual suspects like cinnamon, ginger and freshly grated nutmeg, along with my secret weapon: Espresso powder. The espresso powder is the ingredient that really adds that depth of flavor. These little gems aren’t just about the spices either, there’s real pumpkin in there too!
The other game changer in this recipe is of course, the Irish whiskey. It takes the scones to a whole new level and is kind of everything you could ever want in breakfast and then some.
One of the most important tips I can share with you when making scones is don’t over work the dough. The less you work the dough, the more tender the scones will be. The other trick I often use is I like to freeze my cubed butter while I’m scaling out my other ingredients. It may only be for 10 minutes or so, but having it ice cold when you start is a bonus.
The most important thing to remember is not to skimp on the glaze! It’s zhushed with another dash of cinnamon, espresso powder, and a little more whiskey, because at this point why stop? The whiskey paired with the spices zips right through the sweetness and all I can tell you is you definitely get that bite! I give exact amounts in the directions, but if you find that your glaze is a little too thick, add an additional 1/2 teaspoon of whiskey and that should do the trick. I like to dollop a heaping tablespoon over each scone and let the glaze do its thing. The scones tend to look best the less you mess with them, so dollop, sit back, relax, and get ready to go to a happy place!
Happy baking! xo
- 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 Irish cream
- 1/2 tsp. vanilla extract
- 1 egg
- 2 cups powdered sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. espresso powder
- 4 tbsp. + 2 tsp. Baileys Irish cream
- Preheat oven to 425 degrees. Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, espresso powder, nutmeg and ginger.
- Cut in cold, cubed butter until the butter is the size of peas.
- In a separate bowl, whisk pumpkin, Baileys, vanilla and egg together. Add to flour mixture and stir just until mixture comes together. It will look a little dry, but it will come together.
- Turn mixture out onto counter and knead a few times to bring it together. Shape into an 8-inch circle, and using a bench scraper or knife, cut dough into quarters and then cut each quarter in half, yielding 8 triangles. Scones can also be frozen at this point.
- Transfer scones to sheet pan and bake for 13-15 minutes, rotating once halfway through. If baking scones from the freezer, they will take about 15-16 minutes.
- In a medium bowl, whisk together powdered sugar, cinnamon, espresso powder, and Baileys until smooth. If glaze is too thick, add 1/2 tsp. Baileys at a time until you reach desired consistency.
- Using a heaping tablespoon, drizzle glaze over scones.