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!

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.

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

• Slow Cooker Apple Cake
• Apple Crumble
• Banana Pudding
• Doubletree Chocolate Chip Cookies
• Pumpkin Bread
• Pumpkin Pie

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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!

Did you make this recipe?

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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!