Since when did Mimosas and Bloody Marys earn the exclusive spots as top brunch drinks?? I don’t know about you, but I’m not a huge fan of Bloody Marys. And my wife prefers her Mimosas without the orange juice. It’s time we introduce a new drink to the brunch scene…and I suggest we start with this Kahlúa Iced Pumpkin Latte. Iced coffees are all the rage right now, but they are so incredibly easy to make at home…and talk about an impressive drink to serve if you have houseguests or friends over for brunch! And these Maple Pumpkin Scones are the perfect tasty treat to serve alongside that iced latte.
Maple Pumpkin Scones have been a favorite in my house for years, and I’ve adapted them in a number of different ways. But the thing I love most about these scones is how easy they are to make. Don’t get me wrong here…I love baked breakfast items. In fact, I’m going to go out on a limb and say that biscuits, muffins, scones, etc. are probably my favorite category of food. But I admit that sometimes baked breakfast treats require a bit of effort…especially when you have guests staying with you. Allow me to introduce you to these Maple Pumpkin Scones! The batter only takes a couple of minutes to mix, and then you just drop them on a lined cookie sheet to bake. Drizzle a simple glaze over them once they’ve baked, and you’re ready to go. That’s it! (And because these are drop scones, the tops get these wonderful little crispy golden bits that I find quite addicting.)
Both the scones as well as the iced latte get their delicious Autumn flavors from Kahlúa’s new Pumpkin Spice. I’m a long-time fan of original Kahlúa, and I’m a huge fan of Fall flavors…so I found this Pumpkin Spice to be a delicious new addition to the Kahlúa line. In fact, I can’t decide whether I enjoy drinking it or baking with it more. So I just decided to do both! As the weather continues to get colder, don’t forget to take a moment to stop and treat yourself to the delicious flavors of Fall. (For more Pumpkin Spice deliciousness, check out last week’s Apple Cider Cupcakes and Pumpkin Latte Martini.)
To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.
This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.
Ingredients
- ½ cup chopped pecans
- 1 ¾ cups all-purpose flour
- 1 ¼ cups rolled oats
- ½ Tbsp baking powder
- ½ tsp baking soda
- 1 stick (8 Tbsp) cold unsalted butter, cut into ½” cubes
- 1/3 cup heavy cream
- ¼ cup Kahlúa Pumpkin Spice
- ½ cup maple syrup
- 1 egg
- ¼ cup Kahlúa Pumpkin Spice
- 1 cup powdered sugar
- ¼ tsp cinnamon
Instructions
- Place chopped pecans on a baking sheet and toast in 375°F oven for 6-8 minutes.
- In a large bowl, combine the flour, oats, baking powder, baking soda, and pecans. Mix until well combined.
- Add butter and stir until cubes of butter are well-coated.
- In a small bowl, combine the remaining ingredients (heavy cream, Kahlúa Pumpkin Spice, maple syrup, and egg). Whisk together.
- Add liquid mixture to the dry ingredients and stir just until liquids are fully absorbed. (The batter will be very sticky.)
- Drop about 1/3 cup of batter onto a parchment-lined baking sheet and roughly shape into a round disc.
- Repeat with remaining batter, spacing the scones about 2” apart on the baking sheet.
- Bake at 350°F for 35-38 minutes, or until scones are golden in color.
- Allow scones to cool slightly before drizzling with the Pumpkin Spice Glaze.
- Mix all ingredients together in a small bowl until smooth. Drizzle over warm scones after they’ve baked.
Scone recipe adapted from Cook’s Illustrated and “Flour” by Joanne Chang.
Ingredients
- 1 part Kahlúa Pumpkin Spice
- 3 parts brewed coffee, chilled
- 1 part half-and-half or milk
- Whipped cream and nutmeg (optional garnish)
Instructions
- Fill a tall glass with ice.
- Mix together Kahlúa Pumpkin Spice, coffee, and half-and-half.
- Pour over ice.
- Garnish with whipped cream and a dash of nutmeg (optional).
