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! Or give our pumpkin cream cheese muffins a try next!
Table of Contents
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).
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.
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).
Pumpkin Recipes: Pumpkin Dump Cake | Pumpkin Coffee Cake
How to Make Pumpkin Scones
Mix Wet Ingredients. In small bowl, mix canned pumpkin, heavy cream and egg with a whisk. Set aside.
Add Dry Ingredients. 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. 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.
Form Rectangle. 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.
Cut Scones. 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.
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.
Favorite Scones: Orange Scones | Blueberry Lemon Scones
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.
More Easy Dessert Recipes
Pumpkin Scones
Ingredients
For the Scone:
- 4¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 Tablespoon cinnamon
- ¾ cup unsalted butter cold, cut in cubes
- 1 cup canned pumpkin puree
- ½ cup heavy whipping cream
- 2 large eggs
For the Vanilla Glaze:
- 1 ½ cup powdered sugar
- 3 Tablespoons heavy cream
For the Cinnamon Glaze:
- 1½ cups powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- 3 Tablespoons heavy whipping cream
Instructions
- In small bowl, mix the pumpkin, heavy cream and egg with a whisk. Set aside.
- 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.
- Divide dough in half, and form the dough into a 12×6 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).
- 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.
- 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.
- 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.
- 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!
Notes
- 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.
- FREEZE. Scones can also be stored in the freezer then thawed before serving, if you need to make them further ahead of time.
Video
Nutrition
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!
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.***
I haven’t tried to freeze the batter, but you can definitely freeze the scones!
Would you suggest salted or unsalted butter?
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 😉
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!! ☕️????
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!!
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!
Ha, glad you worked through the “problem” 🙂
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.
Good to know!! Thanks for sharing your experience for others 🙂
I made exactly to directions but with GF flour ..cooked 2 minutes less as I live at 4500 ft elevation and perfect. Thank you
So glad you enjoyed them GF! Thanks for letting my readers know 🙂
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.
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
You only need 1 cup of the canned pumpkin, so it doesn’t matter which size 🙂
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!
Yes, the double glaze is a must!! So glad you enjoyed the recipe 🙂
Can I make the dough two days ahead of time and then bake??
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?
I’ve frozen them successfully after baking. The glaze gets a little soft and runny, but still tasty!!
is nutritional information available for these scones? I’m on a strict diet and have to count everything!
Thank you
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!
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.
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)
Whoohoo so glad you love them! Reminds me I need to make another batch ASAP.
It says a can of pumpkin? How big of a can?
Oh wow haha I cannot read! Nevermind!
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.