Preheat your oven to 375 degrees F and line two baking sheets with parchment paper. This will ensure even baking and prevent sticking.
In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 2 tablespoons of brown sugar, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Mix them well until evenly distributed.
Add 1 stick (1/2 cup) of unsalted butter that has been grated on a box grater into the flour mixture. Toss it together until the mixture resembles coarse crumbs. This technique helps to incorporate the butter evenly, creating a flaky texture.
Next, crack in 1 egg and pour in 1/4 cup of buttermilk, 1/2 cup of pumpkin puree, and 2 teaspoons of vanilla extract. Stir until just combined, being careful not to overmix as this can lead to tough scones.
If the mixture seems too dry, add more buttermilk, one tablespoon at a time, until the dough comes together.
Gently fold in 1 cup of white chocolate chips, ensuring they're evenly distributed throughout the dough.
Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick. Cut the dough into 8 wedges, carefully placing them on the prepared baking sheets, about 2 inches apart.
Brush the tops of the scone wedges with additional buttermilk, which will give them a beautiful golden color when baked.
Transfer the baking sheets to the freezer for about 15 minutes. This chilling step helps the scones maintain their shape while baking.
After chilling, bake the scones in your preheated oven for about 15 to 18 minutes, rotating the sheets halfway through for even baking. They should be golden brown.
While the scones are baking, prepare the espresso glaze. In a saucepan, melt 2 tablespoons of butter over medium heat until it lightly browns and smells toasted. This should take about 2 to 3 minutes; stir often.
Remove the saucepan from the heat and whisk in 2 tablespoons of maple syrup, 1 cup of powdered sugar, and 1 tablespoon of strong coffee. If the glaze is too thick, add a little more coffee, but do not exceed 2 tablespoons.
Once the scones are done baking, let them cool for a few minutes before drizzling them with the espresso glaze. Serve warm and enjoy the delightful combination of flavors!
