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Starbucks Pumpkin scones
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4.94 from 16 votes

Starbucks pumpkin scone copycat recipe

These Starbucks pumpkin scones are the best copycat recipe out there. Made with a thick and soft pumpkin scone base then topped with a sweet glaze for the ultimate finish!
Prep Time15 minutes
Cook Time17 minutes
Chill time20 minutes
Total Time52 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 scones

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

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 6x8 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

Calories: 425Calories | Carbohydrates: 60g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 901mg | Potassium: 156mg | Fiber: 3g | Sugar: 31g | Vitamin A: 3651IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 3mg