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The Starbucks pumpkin scones are seriously a work of art. They are soft and packed with fall spices then topped with this sweet crunchy white icing, and drizzled with an orange pumpkin spice icing for decoration. It is an easy treat to make at home to save you about $4 dollar every time!
If you enjoy this recipe, you’ll also love The easiest Pumpkin banana bread, The Best Fluffy and Soft Pumpkin Cinnamon Rolls and the Easy and Healthy Pumpkin Smoothie.
A little while back, I received a message on Instagram from someone asking me to recreate the pumpkin scone recipe from Starbucks so I decided to take on the challenge.
I immediately went to Starbucks to purchase the scone and see what all the hype was about and let me tell you as a pumpkin lover and advocate, it 100% hit the spot.
This is the best Starbucks pumpkin scone recipe ever!
Each scone was extremely soft, perfectly spiced, and not too sweet. The crunchy icing on top is what helped make it a little sweeter, just enough to pair it with a coffee and have that icing sweeten the whole experience.
The other thing I noticed about the Starbucks pumpkin is its shape. Unlike your regular homemade scones, it wasn’t shaped like a triangle but instead, it looked like a rectangle. To me, that makes it a lot fancier, but don’t ask me why!
Let’s Chit Chat!
OK, real talk. I’ve always loved scones. I know it sounds kind of old school but hear me out. There’s just something so cozy about them with a cup of coffee or tea
And here’s a little secret ever since I moved to the US I’ve been completely obsessed with pumpkin! When I tried Starbucks, pumpkin scone for the first time I knew I had to figure out how to make it at home, so I went straight to my kitchen and tested way too many versions until it was just right soft buttery perfectly spice and honestly maybe even better than the original.
Oh, and another secret… Glazes. Most powdered sugar here has cornstarch and it can leave that weird aftertaste. I swap it in with Trader Joe’s organic powdered sugar that has tapioca starch instead, and it makes all the difference the glaze that’s perfectly and actually taste good.
Why you need to make this recipe!
- It tastes just like the Starbucks pumpkin scone and maybe even better.
- This scone recipe is extremely easy to make and stores well.
- It’s a lot more moist than the real thing!
- By making your favorite pumpkin scones you can enjoy them at home and save up on all the money you spend at your favorite coffee shop.
- These are a super fun recipe to make during the fall weekends as a self care activity!
Table of Contents
- This is the best Starbucks pumpkin scone recipe ever!
- Why you need to make this recipe!
- Ingredients for this glazed pumpkin scone
- How to make Starbucks pumpkin scones?
- Frequently asked questions – FAQ
- Starbucks pumpkin scone recipe
- Starbucks pumpkin scone copycat recipe Recipe
- If you enjoyed this Starbucks pumpkin scones copycat recipe make sure to pin it for later!
Ingredients for this glazed pumpkin scone
Here are the ingredients you will need to make this pumpkin scone recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Flour- This recipe uses all purpose flour.
- Brown sugar– The scones are sweetened with brown sugar.
- Cinnamon, cloves, ginger, nutmeg– These are all the fall spices you’ll need for this recipe.
- Baking powder & baking soda– Both the baking soda and the baking powder will act like a leavneing agent
- Salt– Always add a little salt to your baked goods.
- Butter– you can use salted or unsalted butter for this recipe.
- Pumpkin puree– Make sure to use pumpkin puree not pumpkin pie filling for these pumpkin scones.
- Milk– Use cold milk for this recipe.
- Egg– The one cold egg will be the minding agent for this recipe.
- Vanilla extract– The vanilla extract will add some depth of flavor to the cookies.
- Powdered sugar- Make sure to use pure powdered sugar for the glaze. The powdered sugar that has corn starch in its ingredients will have a bad aftertaste. I get mine at Trader Joes, it has tapioca starch instead and doesn’t have an after taste at all.
- Heavy cream- The heavy cream will be mixed into the powdered sugar to make the frosting.
How to make Starbucks pumpkin scones?
This is how you can make pumpkin scones at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Mix the wet ingredients together.
- Combine the dry ingredients in a different bowl.
- Work the butter into the dry ingredients.
- Combine the wet ingredients with the dry mixture and stir.
- Fold the pumpkin scone dough on itself a few times on a floured surface.
- Cut the scone dough, place on a baking sheet, and bake.
- This recipe can be made into round or rectangular scones! Depending on your preference and what your Starbucks used to carry.
Make the glaze
- Mix the powdered sugar and heavy cream together.
- Transfer a little of the glaze to a separate bowl and mix it the pumpkin and spices.
- Top each scone with a little white glaze and let it set for 5 minutes.
- Drizzle the scones with the spiced glaze and let everything set for another 15-20 minutes then enjoy!
Frequently asked questions – FAQ
How to store these Starbucks pumpkin scones?
You can store these pumpkin scones in an airtight container at room temperature for up to 2 days.
You can also refrigerate them in an airtight container for up to 5 days.
Can I freeze baked pumpkin scones?
Absolutely!
Once the icing has set you can wrap each scone in plastic wrap then foil and freeze for up to 2 months. You can either let them thaw in the fridge overnight or at room temp for a few hours before enjoying them or microwave them for a few seconds. Be careful the icing might melt and get really hot!
Can I freeze raw scone dough?
You sure can! Make this scone recipe as per the instructions in the recipe card, slice them, freeze them on a parchement lined baking sheet, then once fully frozen, place those scones in an airtight container and freeze for up to 1 month.
When you’re ready for your fresh Starbucks pumpkin scones, you can pull them out of the freezer and bake them in the 400F. Keep in mind that you’ll need to bake them for a few minutes extra since they’ll be fully frozen!
Frost and enjoy.
Starbucks pumpkin scone recipe
If you made these Starbucks pumpkin scones and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Starbucks pumpkin scone copycat recipe
Equipment
Ingredients
Pumpkin scones
- 2 cup AP flour
- 1/3 cup brown sugar packed
- 2 tbsp granulated sugar
- 2 tsp cinnamon Use Saigon cinnamon for a naturally stronger spice flavor.
- 1/4 tsp cloves
- 3/4 tsp ginger
- 1/2 tsp nutmeg
- 2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter cold, cubed
- 2/3 cup pumpkin puree cold
- 2 tbsp milk cold, or cream
- 1 egg cold
- 1 tsp vanilla extract
Sugar glaze
- 1 cup powdered sugar
- 2-3 tbsp heavy cream add the third spoonful only if needed
- 1/4 tsp pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1 tbsp powdered sugar to mix into the spiced glaze
Instructions
- Start by preheating the oven to 400F then line a baking sheet with parchment paper or a silicone mat and set aside.
- In a medium bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.2/3 cup pumpkin puree, 2 tbsp milk, 1 egg, 1 tsp vanilla extract
- Place the bowl in the fridge to keep the mixture cold while you prepare the dry ingredients. Cold ingredients help create flaky, tender scones.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt until well combined.2 cup AP flour, 1/3 cup brown sugar, 2 tbsp granulated sugar, 2 tsp cinnamon, 1/4 tsp cloves, 3/4 tsp ginger, 1/2 tsp nutmeg, 2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt
- Add the cold cubed butter and cut it into the flour using a pastry cutter, fork, or your hands until the texture resembles coarse crumbs.1/2 cup butter
- Make a well in the center of the dry mixture. Pour in the cold pumpkin mixture, then gently stir with a rubber spatula until a soft dough forms.
- Don’t overmix, it’s okay if there are a few dry patches of flour.
- Turn the dough out onto a lightly floured surface. Gently fold it in half, then turn and fold again. Gently fold it in half, then turn and fold again.
Option 1: Traditional Triangle Scones (Circle Method)
- Form the dough into a round disc, about 1-inch thick. Using a bench scraper or sharp knife, cut the disc into 8 equal wedges (like a pizza).
Option 2: Bakery-Style Squares or Rectangles
- Shape the dough into a rectangle, about 6×8 inches and 1-inch thick. Use a sharp knife or bench scraper to cut into 8 even pieces.
- After cutting, transfer the scones to a lined baking sheet and chill in the freezer for 20–30 minutes. Then preheat the oven to 400F while they chill.
- Bake the scones for 17–18 minutes, or until the tops are set and lightly golden.
- Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Make the White Glaze
- In a medium bowl, whisk together the powdered sugar and 2-3 tbsp heavy cream until smooth.1 cup powdered sugar, 2-3 tbsp heavy cream
- If needed, add another ½ tbsp cream to thin it to a spreadable consistency.
Make the Spiced Glaze for Drizzling
- Remove 1 tablespoon of the white glaze and place it in a small bowl.
- Stir in the pumpkin puree, pumpkin pie spice, and extra powdered sugar until smooth. Transfer to a piping bag or ziplock bag for drizzling.1/4 tsp pumpkin puree, 1/2 tsp pumpkin pie spice, 1 tbsp powdered sugar
Glaze the scones
- Once the scones are completely cool, spread 1½–2 tablespoons of the white glaze evenly over each scone. Or just dip them directly into the white glaze.
- Let the glaze set for 5–10 minutes, then drizzle the spiced glaze on top in a zigzag pattern. Allow the scones to rest for 15–20 minutes before serving so the glaze can fully set.
Notes
How to store these Starbucks pumpkin scones?
You can store these pumpkin scones in an airtight container at room temperature for up to 2 days. You can also refrigerate them in an airtight container for up to 5 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoyed this Starbucks pumpkin scones copycat recipe make sure to pin it for later!
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A question I keep making my spice glaze and it’s been thin what do I do? I want it like Starbucks has it, firmed up. and the sugar glaze is too thin and not shell firm 🙁
Add a little extra powdered sugar to ensure that the consistency is on the thicker side for it to harden :)!
These scones were delicious and tasted almost exactly like the real thing! There were a few things in the recipe that confused me. The written instructions left out the baking powder but I added it anyway. However if you just use a little flexibility, it is all worth it. They are absolutely delicious and everyone in my family loved them! Totally worth it!
So glad to hear you enjoyed these!! And thank you for being patient with the confusing instructions, I just fixed them!
This recipe turned out really great. Better than *Starbucks*
One question though- the ingredients list calls for Baking Powder, but it does not say where to add that in later. I’m assuming with the dry mix but wanted to verify.
thanks
Better than Starbucks is all I strive for!! Thank you for trying it 🙂 The baking powder will be added with the dry ingredients. Hope this helped.
AMAZING recipe!!! Truly perfect. I was skeptical because the dough was a bit sticky but trust the process and they will turn out exactly perfect. Was a hit with my sister and her roommates!
Trusting the process is key!! Enjoy Regina!
I made these this weekend and they were amazing! So moist and fluffy!
The only change I made was that I wanted my scones to slightly smaller, so I split the recipe into 9 scones instead of 6 and baked them for 14 minutes
Thank you so much for trying these scones out Kristen! They are definitely huge, so making them a bit smaller is perfect!
Chahinez
These are fantastic! Recipe is clear and easy to follow. I swapped the flour for Bobs GF 1:1 Baking Flour because I’m gluten-free and they turned out great (I recommend adding an extra 1/2 Tsp baking powder for the gluten-free flour). I also swapped the egg for a chia egg and the milk for non-dairy milks and still, these turned out fantastic. They’re also beautiful! 10/10 recommend!
Thank you so much for trying these Katie! I’m happy to hear that you enjoyed them. Also, thank you so much for letting us know what you changed to make them GF, dairy-free, and egg-free!
Chahinez