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!


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


  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 ¼ 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 ¼-½ 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!


  • 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.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:


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.

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