The Best Copycat Starbucks Pumpkin Scones Recipe

**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–and it’s all because of Starbucks. 

Starbucks Pumpkin Scones

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. 

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 pumpkin scone every day, I decided I needed to finally make some homemade scones. 

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. 

How to Make Starbucks 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. 

How to Make Glaze for Scones 

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. 

Pumpkin Scones

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!

Pumpkin Scones

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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!