★★★★★

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!

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!

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 August 21, 2020

Comments & Reviews

  1. 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.

  2. 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.

  3. 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

  4. 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!

  5. 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

  6. 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.

  7. 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!)

  8. 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

  9. 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

  10. 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. 🙂

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