Pumpkin Scones

If you love Starbuck’s Pumpkin Scones, you’ve got to give this copycat recipe a try! The double glaze gives them the sweetness they need!
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If you love Starbuck's Pumpkin Scones, you've got to give this copycat recipe a try! The double glaze gives them the sweetness they need!

**photos updated August 2016**

I have never made scones before yesterday. I’ve eaten them, but never attempted to bake them before. Now that I have, my life will never be the same. Last week I bought a pumpkin scone from Starbucks, it was amazing.  I knew I had to have these in my life, and soon.

The scone itself is so moist, not overly dry and crumbly like some I have eaten before. Then you brush on the vanilla glaze and it takes the sweetness up a notch. You go one step over the top by adding a second glaze, drizzled over the scone.

If you love Starbuck's Pumpkin Scones, you've got to give this copycat recipe a try! The double glaze gives them the sweetness they need!
Oh my goodness, these are fantastic! I hope you enjoy them too!


Pumpkin Scones

Ingredients:

For the Scone:

  • 4¼ cup flour
  • 1 cup sugar
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp ground ginger
  • 3/4 tsp ground cloves
  • 1 tsp nutmeg
  • 1 Tbsp cinnamon
  • ¾ cup butter, cold, cut in cubes
  • 1 cup canned pumpkin puree
  • 1/2 cup heavy cream
  • 2 eggs

For the Vanilla Glaze:

  • 1 1/2 cup powdered sugar
  • 3-4 Tbsp heavy cream

For the Cinnamon Glaze:

  • 1½ cup powdered sugar
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 3-4 Tbsp heavy cream

Directions:

  1. In small bowl, mix the pumpkin, heavy cream and egg with a whisk. Set aside.
  2. In mixer, using paddle attachment, mix flour, sugar, baking powder, baking soda, and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined. Dough will be crumbly, so you'll need to mix with hands. if it's too sticky, add about 1/4 cup flour until you can manage it easily.
  3. Divide dough in half, and form the dough into a 12x6 inch rectangle. If it’s too sticky, using hands, mix in enough flour so it is easier to shape. I sprinkle my silpat (or counter) with about 1/4-1/2 cup flour).
  4. Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should have 18 triangles.
  5. Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough.
  6. Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze.
  7. To make the cinnamon glaze, whisk all the ingredients together until smooth. Pour into a ziploc bag and cut the corner. Drizzle the glaze over all the scones. Allow to dry (about 15 minutes). Eat and enjoy!
(adapted from The Shoebox Kitchen)

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Pumpkin Scones: copycat Starbucks pumpkin scones, better than the real thing! Freeze well too!

If you love Starbuck's Pumpkin Scones, you've got to give this copycat recipe a try! The double glaze gives them the sweetness they need!

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66 comments on “Pumpkin Scones”

  1. These turned out completely wonderful. Thank you! It’s the perfect way to use up the rest of a can of pumpkin after making coffee creamer… and yes, of course I had pumpkin coffee with the pumpkin scones! I’ve eaten way too many and they’ve only been out of the oven an hour.

  2. liz

    It says a can of pumpkin? How big of a can?

  3. Just made these yesterday and they were OUTSTANDING. My entire family (even grumpy hubs who isn’t a fan of sweets) begged me to make these again. They were moist and perfect…..even better with my coffee the next morning! Thanks for posting!
    (people mentioned they were sticky…just add more flour a little at a time….gently as to not overmix)

  4. I think these were really flavorless. They had good consistency and looked pretty, but you could not tell that they were supposed to be pumpkin except by the color. Sorry.

  5. Connie

    Can these be frozen? Too many for our family. Would you freeze them already baked, or freeze the dough and have it ready for the next batch?

  6. Missy

    Can I make the dough two days ahead of time and then bake??

  7. Loni

    I made these last night for my kids to eat for breakfast this morning. Just sampled a corner. Wow, they are heavenly! The double glaze really does make a difference – don’t skip it. First pumpkin recipe of the season – welcome, autumn!

  8. want to make these but not sure what size “can” you are talking about (we have at least 2 different sizes)
    I believe the most common is 15 oz but would you verify

  9. Mary

    As a baker with over 40 years of experience, I will make some suggestions. First, I would double the spice in the scones. Mine turned out relatively flavorless, and I followed the recipe well. Second, there was not enough liquid. I added about a half cup of pumpkin. I am not sure if the “heavy cream” they used was as heavy as mine. But I could not form mine into a ball. Either add liquid, or reduce the amount of flour. Third, I had trouble getting mine to cut evenly, following the instructions. They turned out to have wildly varying sizes and shapes. I patted my second half of the dough into a circle and cut in a pinwheel fashion. I added vanilla to the first glaze, as well.  All that being said, I will still look for a different recipe. These were a disappointment for the trouble they were to make. 

  10. Danette Elliott Mullens

    I made exactly to directions but with GF flour ..cooked 2 minutes less as I live at 4500 ft elevation and perfect. Thank you

  11. I just made these and they were very good! I used Trader Joe’s pumpkin and it is thinner than Libby’s so it took more flour. They only took 10-11 minutes in my oven, so check them early! Next time I will use Libby’s pumpkin because all the extra flour made them a little too dry.

  12. Dawn

    Made last night and they are delicious! I mis-read the recipe and used an entire 15 oz can of pumpkin! Needless to say, they’re moist. Now I know why the dough was so difficult to work with. They’re not very attractive, but I’ll work on that next time. They’re are so perfectly pumpkin- flavored, I think I’ll make the same mistake next time! Thanks for the recipe!

  13. Katherine

    I just made these and substituted heavy cream with half and half. They are in oven and smell delicious!! Can’t wait try them with a cup of tea!! Easy recipe. Thank you for sharing!!

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