★★★★★

Starbucks Pumpkin Scones Recipe

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

For more pumpkin recipes, be sure to try this delicious, moist Chocolate Chip Pumpkin Bread. Better than Starbucks!

Copycat starbucks pumpkin scone on a wire rack.

Starbucks Copycat Recipe

We’re heading into fall now and pumpkin scones seem like a good way to welcome the season (I can’t wait for the Cranberry Bliss Bars).

With a moist crumb and a sweet glaze, it was just the snack I needed with my cup of coffee. (Have you tried my Pumpkin Cream Cold Brew Coffee yet? DELISH).

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.

These copycat starbuck’s 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.

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!

Pumpkin Recipes: Pumpkin Dump Cake | Pumpkin Coffee Cake

How to Make Pumpkin Scones

Step by step photos showing 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.

Favorite Scones: Orange Scones | Blueberry Lemon Scones

Pumpkin scones on a wire rack with no glaze.

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! 

Storage

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 on a wire rack.

More Fall Recipes

Yield: 36 scones

Pumpkin Scones

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

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!

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!

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 189mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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

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!

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 August 21, 2020

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.

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