★★★★★

The Best Copycat Starbucks Pumpkin Scones Recipe

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

Silpat on baking sheet with several large pumpkin scones with icing.

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–and it’s all because of Starbucks.

Starbucks Pumpkin Scones Recipe

Last week I bought a pumpkin scone from Starbucks. We’re heading into fall now and it seemed like a good way to welcome the season (I can’t wait for the Cranberry Bliss Bars).

The scone was amazing. With a moist crumb and a sweet glaze, it was just the snack I needed with my cup of coffee.

After swallowing the last bite, I knew I had to have these pumpkin scones in my life again, and soon. Instead of making it a habit to buy a one every day, I decided I needed to finally make some a homemade version.

I picked up a few cans of pumpkin on my way home and set to work trying to recreate the taste and texture of that coffee chain scone.

After a little experimentation, I came up with this pumpkin scones recipe. These copycat starbucks scones were every bit as good as the original!

The scone itself is so moist, not overly dry and crumbly like some I have eaten before. They’re sweeter than your average scone, too, with lots of good pumpkin flavor.

Orange silpat with copycat starbucks pumpkin scone.

Did I mention how amazing these pumpkin scones smelled while they were baking? All those autumn spices and the aroma of the pumpkin that filled my kitchen definitely got me in the mood for fall!

And, oh my goodness, that glaze. Most scones stop with just one layer of glaze but with these scones, you’re going to amp the sweetness up a notch with two different kinds of glaze.

First, you brush on a simple vanilla glaze. Then you drizzle a cinnamon glaze on top of that to take these pumpkin scones over the top (in the best way).

Pumpkin Scones make a great on-the-go breakfast or an afternoon pick-me-up. If you’ve been finding yourself making regular pit stops at Starbucks for one, making a batch of these can save you the time (and the cash).

Invite a friend over for a cup of coffee or tea and surprise them with a plate of fresh, homemade pumpkin scones. They’ll love you forever!

How to Make Pumpkin Scones

STEP 1. In small bowl, mix canned pumpkin, heavy cream and egg with a whisk. Set aside.

STEP 2. Use the paddle attachment on your stand mixer to mix flour, sugar, baking powder, baking soda, and spices. Add in cold butter cubes and mix until crumbly.

STEP 4. Slowly add in the pumpkin mixture and mix until thoroughly combined.

Note: The dough will be crumbly, so you’ll need to mix with your hands at this step. if it’s too sticky, add about 1/4 cup flour until you can manage it easily.

STEP 5. Divide dough in half, and form the dough into a 12×6 inch rectangle. If it’s too sticky, use your hands to mix in enough flour so it is easier to shape. I sprinkle my silpat (or counter) with about 1/4-1/2 cup flour.

STEP 6. Cut dough into 3 rectangles by making three vertical cuts. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should now have 18 triangles.

STEP 7. Bake!

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. Let the scones cool completely before glazing. 

Meanwhile, make the glazes.

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How to Make the Glaze

There are two different glazes used in this recipe, just like the scones from Starbucks.

To make the vanilla glaze:  Whisk the powdered sugar with heavy cream. Using a pastry brush, paint the tops of each scone with the glaze.

To make the cinnamon glaze: Whisk the powdered sugar, cinnamon, all spice and heavy cream 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! 

These scones are best eaten within a couple of days of baking. Keep them covered in an airtight container or wrapped tightly with plastic wrap. Scones can also be stored in the freezer then thawed before serving, if you need to make them further ahead of time.

More Fall Recipes

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

Instructions

  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!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe originally published September 13, 2011.

These copycat Starbucks pumpkin scones are full of pumpkin flavor and fall spices. Topped with two layers of glaze, you won’t be able to resist this homemade pastry!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 13, 2011

Comments & Reviews

  1. Can you freeze the scone batter? I made a double batch for my mom but couldn’t delivery it immediately. ***I have made these quite a few times and even the family who don’t like pumpkin nor scones love these.***

    1. I always prefer to use unsalted butter in my baking, so that I can control the amount of salt. However, if that’s all you have, it will still turn out. These scones have a enough sugar to overcome a little salted butter 😉

  2. This recipe is Amazing!! There is one thing I did different.  I took the advice  from a comment and added more a little more of each spice to make it taste more like Pumpkin. I did the same same with the icing.  Awesome Recipe and  definitely a keeper!! ☕️????

  3. 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!!

  4. 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!

  5. 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.

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

  7. 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. 

  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. 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!

  10. 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?

        1. I don’t calculate it here…but I get there is an online website you can copy the recipe to get your numbers! Good luck!

  11. 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.

  12. 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)

  13. 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.

  14. I made these this morning! Great. I do think the measurements for the white glaze and cinnamon glaze are reversed though. I came up with lots more of the cinammon glaze than the white. Great though.

  15. These look delicious.Same as you I have ate many scones.But never attempting making them myself.Just a quick question can you use milk in place of the heavy cream? I have everything but heavy cream.

  16. Just made these and they are so, so good!! They taste very much like the Starbucks ones! Thanks for sharing this recipe…going to be saving a lot of money by not buying them from there 😉

      1. Can you make these the night before? Do they still taste as good the next day? i want to make this for a book club, but leave early in the morning so would have to make the night before. And If so what would be the best way to keep them fresh?
        Thanks

  17. I was wondering if I should put the dough in the fridge before I cut them? I had to add a lot of extra flour because it was so sticky.

    1. I make these regularly and haven’t had any problems with the amount of baking powder. I like my scones to be a little “fluffier” and crumbly instead of dense. You can certainly cut it down to 1Tbsp if desired!

  18. Such a GREAT idea! We are featuring you tomorrow at the start of a new What I Made Wednesday Linky Party @ Sweet Peas and Bumblebees! Come and grab a button and join in on the fun!

    Alisa

  19. I’ve never made scones either. Earlier this year, I declared to myself that this would be the year I learned to make scones. Well, it’s September…and no scones. I think it’s the rolling out the dough and cutting into triangles that holds me back. Silly. These look delicious and are inspiring me to keep my resolution. Thanks for sharing on Sweet Indulgences Sunday.

  20. Oh, oh, oh. I have to make these! They look SO delicious! I can smell them through the photo! Thanks for sharing 🙂 (Hope these turn out for me!)

  21. I want these and a cup of coffee…right now! These look fabulous! I’d love it if you would share them and any of your other great seasonal goodness tomorrow at our Seasonal Inspiration Saturday!

    www.crumbsandchaos.blogspot.com

  22. These look soooooooo good! I love pumpkin scones. Would you link this up to my Fall Snack/Recipe Challenge? I know my readers would love to see!

    http://oneartmama.blogspot.com/2011/09/falling-for-crafts-challenge-2.html

  23. I tried to make scones once and they weren’t that great. But, I love pumpkin scones and this recipe sounds delish! Maybe I’ll give it another try. 🙂

  24. I’ve never made scones either! But you make it sound so easy, maybe I should try. Now that it’s fall, I find myself constantly craving pumpkin.

  25. Oh yum! These just scream Fall. They also scream “EAT ME!” 🙂

    I am a new follower from the Tuesday Time Out Hop. If you have a moment, come by www.messforless.net and say hi!
    Thanks!

  26. My husband requested scones this weekend too! But he wasn’t ready for a fall flavored one just yet:-) I am on a huge pumpkin kick right now so these are looking fabulous to me!!!

  27. I am in love with the Starbuck’s pumpkin scone and have been wanting to make them for awhile. Thanks for the recipe!

  28. Yum! These look delish. I’ve never really made anything using pumpkin, accept for soup, and I think this recipe will be a great start 🙂
    http://hundreds-n-thousands.blogspot.com/

  29. I love making scones. Here is a link to a Cinnamon Sugar Scone (Starbucks-like) recipe that I use a lot. I have “pinned” the pumpkin scones, and am looking forward to trying them.

    http://myfavoritefinds.blogspot.com/2011/01/cinnamon-sugar-scones.html

    1. Oh, My Word! These are so good! I did make them round the traditional Irish way, though. I got 14 4” rounds. 
       These are so easy to make that I’m making these from now on instead of pumpkin bread. The flavor is so buttery and pumpkiny. 
      That you Aimee for sharing!

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