Ingredients:
3/4 cup canned 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, cut into small cubes
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 F. degrees. 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. Add the cold 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 bowl 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 needed. Work the dough until it comes together and forms a ball. Press the dough out into a round disc about 1-inch high. Cut into 8 wedges.
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 for 20 minutes.
6. For the espresso icing: using a small sauce pan on low heat, melt butter. Whisk in milk, vanilla extract and salt. Whisk in the instant espresso. Whisk in powdered sugar until very well combined. Working quickly while the icing is still hot, drizzle and spread the icing with a flat rubber spatula over the scones.
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 will keep the scones from getting over done on the bottom as they continue to bake on the hot baking sheet. It also helps slightly brown the top of the scones as they cool.