Pumpkin Spice Latte Scones


Hi fellow Fall & pumpkin spice lovers!

I’m assuming this is what you are, because there is nothing that screams fall more to me than baking with pumpkin and spices – so I can only assume that you have been drawn to this recipe post because you share my love for all things pumpkin spice; Thus you were intrigued by the Pumpkin Spice Latte Scones title …   {So that was the longest sentence ever}  But am I right on this one? Are we fellow pumpkin spice lover buddies ?!?  Yipee!  Let’s continue on this pumpkin spice loving journey together then 😀

Just in case my enthusiasm for pumpkin spice above didn’t tip you off – I have to admit that I have officially come down with a case of Fall fever. This is pretty much the case every year when September rolls around, and this year is clearly no exception. I’ve already hun hung out our fall wreath, planted colourful orange and red mums  in our garden out front, busted out alll the fall decor in our house so its pretty much looking like some sort of combination between an apple orchard and a pumpkin patch in our house as of now and I LOVE it. I feel like Cole’s enthusiasm for the fall decor may not be quite as strong { / non-existent}, but I do think he enjoys watching we run rampant through the house decorating it like a five year old.

So even though I have been completely fall obsessed for the last few weeks, my excitement grew to all new heights after such a gorgeous sunny day at the Haney Farmers Market this past Saturday. What an amazing way to kick off the fall 2015 market season!  We really couldn’t have asked for a more beautiful and quintessentially perfect fall day to showcase all of our fall inspired baked goodies! I think it’s safe to say that I am positively giddy with uncontrollable Fall excitement.

Sometimes I feel like all I do is talk about this farmers market but I really do love it. One of the things I love so much about participating the weekly  Haney Farmers Market  is that it gives me the opportunity to test out a whole whack of new recipes without having to ask myself the question.. “who the heck is going to eat all of this?” Before the days of the farmers market I found myself constantly asking this question, because I was always testing out new recipes and baking up storms – which was all well and good because they were delicious baking storms – however, with only two of us in the house, it meant we were up to our ears in baking that we simply couldn’t consume on our own.

I know this might not seem like such a terrible problem to have, but I couldn’t help but feel guilty when things would inevitably go to waste – despite our efforts to eat everything like little piggies.  So now that I have the farmers market each week – {which is always busy with lots of hungry patrons} – I no longer have to ask myself that dreaded question. I know full well that all of the lovely, hungry, sweet-loving people at the market will eat it all up! I love it – It’s so much fun to be able to change up the flavours each week to go along with whats in season, and to suite the eating moods that the changes in seasons bring.


This past Saturday we went full bore with our fall theme and baked up a storm of goodies with all kinds of Autumn inspiration. Admittedly, I may have gone a little overboard with the baking this time round – {as in, I couldn’t even fit it all in my car} – but even though I thought that I had really lost my mind and baked wayyyyyyy too much, we somehow managed nearly sell out of everything again. I couldn’t believe it!  We were left with just a few extras to enjoy as we packed up the stand {and we weren’t about to complain about a few delicious extras}. 

So as we welcome in the fall weather here in Vancouver, it’s definitely clear that people are craving all the warm and comforting baked goodies, and I am so happy to oblige them. We kicked off the first farmers market of the fall season with a line up of seriously fall inspired yummies, like old fashioned sour cream glazed donuts, apple spice loaves, cinnamon swirl chocolate chunk muffins, chewy ginger cookies, maple cinnamon raisin scones, brown butter pumpkin spice cupcakes, oaty apple spice scones and last but certainly not least… these  pumpkin spice latte scones {my fav in the lineup this week}

In case you hadn’t already guessed… I am a little bit of a pumpkin spice fanatic. Okay fine, it’s more than a little – In all honesty I’m completely crazed over everything and anything pumpkin spice. I know it probably seems a little cliche of me, but I am in love with the stuff. In fact, I think it could be classified as an addiction, because when Starbucks welcomes back their Pumpkin Spice Latte every fall, I am pretty much on cloud 9. Usually by mid August I am seriously anticipating the coming of this delicious beverage, and by the time it reveals its wonderful self in my local Starbucks, I am pretty much experiencing serious pumpkin spice latte withdrawal symptoms, and am the first one in line to get my fix. Yup – I’m obsessed.

So since I unfortunately don’t sell latte’s at my farmers market stand – {but wouldn’t that just be the coolest thing ever if I did?} -I thought it would be a good idea for me to offer up a baked goodie that tasted much like my favourite fall Starbucks beverage. I figured there must be at least a few people out there who experience this same intense, and all encompassing Pumpkin Spice Latte love/addiction;    Thus this Pumpkin Spice Latte Scone was born. Let’s just say it was such magical birthday filled with deliciousness and happy bellies all around.

In all seriousness, this scone probably takes the cake as my all-time favourite scone. These scones are so tender and moist from the pumpkin puree, while still being crisp and flaky on the outside; They are perfectly sweetened with the brown sugar and hint of maple syrup, while also having just the right amount of spice, {so as not to be overwhelming}; and lest I forget that sweet espresso glaze that tops these bad boys off……honestly need I say more?

Alright, I think I’m starting to ramble so let me wrap this one up….

If you are a pumpkin spice latte or just a pumpkin spice lover in general, you need to make these scones happen – so here’s the recipe lovelies and I hope you enjoy 🙂


Pumpkin Spice Latte Scones
Makes: 10-12 medium scones

Things you need… 

Pumpkin Spice Scones
2 1/2 cups all purpose flour
1/2 cup brown sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
3/4 cup toasted pecans {optional}

2/3 cup cold butter, cubed
1/2 cup butter milk
3/4 cup pumpkin puree
1 egg
1 1/2 tsp vanilla
1 tbsp maple syrup

2 tbsp melted butter
cinnamon sugar

Espresso Glaze
1 cup icing sugar
1 tbsp maple syrup
1/2 tsp instant espresso powder
2-3 drops of vanilla
1-2 tbsp milk

How to make… 

Pumpkin Spice Scones
Preheat oven to 400 degrees and line a baking sheet with parchment paper – set aside.

In a large mixing bowl, combine flour, brown sugar, baking soda, baking powder, salt and spices – whisk to combine. Add the cubed butter to your bowl, and gently toss with the dry ingredients to coat all the cubes with floury mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until pea sized portions remain. Add in the toasted pecans – if you are using – and toss to evenly distribute.

In a small mixing bowl, whisk together buttermilk, pumpkin puree, egg, vanilla and maple syrup. Pour wet ingredients over the dry ingredients and using a fork or spatula gently fold the wet ingredients into the dry until a ragged dough starts to form. Turn dough out onto a lightly floured work space and gently fold the dough 4-5 times until it comes together, being careful not to over work.

Pat or roll your dough out to 1 inch thickness and use a biscuit cutter {or a glass} to cut out your desired scone size. If you use a large cutter, you will get about 8 large scones and if you use a medium cutter you will get about 10-12. If you have scraps, gently press them together and re-roll to make additional scones.

Place the scones onto prepared baking sheet; brush with melted butter and sprinkle with cinnamon sugar. Bake in preheated oven for 18-23 minutes or until golden around the edges and the tops spring back to the touch.

Remove from oven and allow to cool a couple of minutes; Meanwhile prepare your Glaze

In a small mixing bowl, whisk together icing sugar, maple syrup, espresso powder, vanilla and 1 tbsp of milk. If your glaze is a bit too thick, add the additional tbsp of milk and whisk until smooth.

While your scones are still warm, use a spoon to dollop about 1 tbsp of glaze onto the top. The heat of the scones will help to nicely melt the glaze over the top of the scone to give it a nice thick coating. If your scones are quite cool, simply use the back of the spoon to spread the glaze around the top a bit. Before the glaze dries, top with a sprinkling of cinnamon sugar to make them extra prettyful.

Serve warm or completely cooled. These scones are best consumed on the day they are baked, however, if you do end up with a couple leftovers the next day, simply place them in a 375 degree oven for a quick 5 minutes to freshen them up, and enjoy.


I honestly don’t know if life can get much better than when you have a fresh, flaky pumpkin spice scone in one hand and a warm latte in the other as you walk through your local farmers market on a sunny, crisp fall Saturday morning…. nope – I think that is pretty much the epitome of perfection for me. Such was the scene at last weeks market, and it made me seriously grateful that I get to be a part of it every week.

There is just something so special about community farmers markets that bring an overwhelming sense of community, which I have found is an increasingly hard feeling to come by these days. We are all so busy in our own lives that it is sometimes hard to make that time to participate and enjoy the beauty of our communities; so  I feel like the weekly Haney Farmers Market in Maple Ridge really brings our community together. It’s so comforting to see the everybody supporting their local farmers, retailers and artisans, and enjoy the fruits of their labour so immensely. It really is a special thing, and I am just so lucky to have had the opportunity to be a part of it this year.

If you are in the Maple Ridge area in the next few weeks we would love to see your lovely face at one of the last few markets before we close for the season in November!  So stop by and check out the Haney Farmers Market for some amazing eats, beautiful produce and beautiful artist works, on until November 14th, 2015.

Until next time peeps- happy baking!

KP xoxo

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