Starbucks Pumpkin Scones Copycat Recipe
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Incredibly easy to make and even tastier than Starbucks! And that drizzle of glaze on top, SO GOOD!
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Lookout world, we have pumpkin scones! I repeat, we have pumpkin scones. But not just any ordinary kind of pumpkin fall treat – we have a complete replica of the most favorited Starbucks pumpkin scones. And dare I say it’s even better than the original?
WHY MAKE STARBUCKS PUMPKIN SCONES AT HOME?
For starters, we will no longer be overpaying for those store-bought scones. Nope. We can make them at home for everyone to enjoy without breaking the bank. And what if they sell out? Or they’re not in stock sooner than we need them? People, we need the pumpkin fall goodness scones ASAP.
Not to mention, they make for a hot selling ticket item at your next bake sale.
HOW EASY IS THIS RECIPE?
Very, very, very easy. There is no mixer required here, and you can even make these ahead of time and freeze as needed (sans glaze). And with a crumbly yet oh-so-fluffy scone base with two different kinds of glazes (hello, spiced glaze!), these pumpkin scones are completely irresistible, giving you your fall dose in every single bite.
TIPS AND TRICKS FOR SUCCESS
- Cold ingredients. We want the flakiest scones so that means we’ll need cold butter, cold milk and cold eggs. Most importantly, we want the cold butter to melt in the oven for optimal flakiness.
- Do not over mix. Over handling the dough will result in tough, dense, rubbery scones. Working carefully, handle the dough as gently and as little as possible until it just comes together.
- Use pumpkin puree. Be sure to use pumpkin puree, not pumpkin pie filling.
more favorited pumpkin recipes
Tools For This Recipe
Baking sheet
Starbucks Pumpkin Scones Copycat Recipe: Frequently Asked Questions
The leftover scones can be stored in an airtight container at room temperature for about 3 days.
Yes! You can place the unbaked scones in the fridge overnight, then bake as directed.
Yes, they will hold up very well in the freezer prior to glazing. To freeze before baking, portion into freezer bags, squeezing out any excess air before sealing. To bake from frozen, thaw overnight in the fridge, then bake as directed.
To freeze after baking, let cool completely; portion into freezer bags, squeezing out any excess air before sealing. To reheat, thaw overnight in the fridge, warming in the microwave or oven until heated through, drizzling with glazes when serving.
Starbucks Pumpkin Scones Copycat Recipe
Video
Ingredients
- 2 cups all-purpose flour
- ⅓ cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, cut into cubes
- ½ cup pumpkin puree
- 3 tablespoons milk
- 1 large egg
- 2 teaspoons vanilla extract
For the glaze
- 1 cup confectioners’ sugar
- 2 tablespoons milk
For the spiced glaze
- 1 cup confectioners’ sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- 2 tablespoons milk
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges.
- Place scones onto the prepared baking sheet. Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
- When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
- Allow glazes to set before serving.
For the glaze
- In a small bowl, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed.
For the spiced glaze
- In a small bowl, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth.
Did you make this recipe?
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your list of ingredients asks for br sugar but i see no mention of it in the recipe. am i missing something? mine too were very soft and hard to knead. but they taste good. let me know
sue
You are right about these scones, they are delicious and better than starbucks…
Thank you for the recipe.
I followed the recipe exactly and even went over it multiple times. The dough came out way too wet to work with. I ended up adding another 1/2 cup of flour to get it manageable. Baked for appropriate amount of time. Scones came out more cupcake/muffin texture. The tasted fine but were not scone texture. I am baffled as to what went wrong.
Able to convert for Keto?
I have made these for years and people always ask for more. I do not use the glaze but sometimes add chocolate chips to the scones. Thank you for the amazing recipe!
I can’t vouch for Starbucks flavor, but this recipe is a winner! Made twice this week! I didn’t have the patience to mess with glaze, so I added mini semisweet chocolate chips to the dough. Just sweet enough and very easy.
Is brown sugar light or dark?
Yummy! Easy! You definitely taste the cloves! I would increase the cinnamon and decrease the cloves next time, or even try pumpkin pie spice! I love the idea of adding white choc or what about butterscotch chips?
Sooo good!!! They came out perfect, and so darn delicious! I added some white chips into dough before I rolled it out, chefs kiss! Thank you for such an amazing recipe!
Def going to try these! What camera and lens do you use?
The scones themselves turned out really good, the big issue was the glaze(s). First off, the consistency is very runny and not pipeable at all (I tried to be as precise as possible with my measurements). The plain, white glaze also looked pretty translucent instead of matte. I’d try it again but use a royal icing as the base glaze. For the spiced glaze, I added some of my leftover pumpkin puree to give it better consistency, color, and a taste that wasn’t too sweet (base recipe is just two really sweet glazes stacked on top of each other). It’s not mandatory, but if you’re gunning for as close to Starbucks as possible, it could use some tweaking.
The spices need to be increased. They were bland, but I added some pumpkin pie spice on top of the frosting, which made a huge difference. With the added spices, the scones are excellent.
I made these last night using cup-for-cup GF flour. They did not get to a “kneadable consistence”, so we just did a ¼ cup “drop biscuit” style and smoothed them. Baked for 13 min. OH my goodness! So great! We call them Scruffins… a scone/muffin mix * I also had some crumble mixture from a previous recipe, that we sprinkled over the top… THAT was perfect! Next time I will add more ginger and the crumble over top!
I followed the recipe to the tee but the batter was very wet kinda like a muffin mix. I added more flour which just made them tough. Suggestions?
Your recipe didn’t have brown sugar added to wet ingredients. May want to correct that!
So good and love the double glazes! Quick question. Is baking soda needed in this recipe? I know it needs something acidic to work with, and I don’t see any acidity in here.
These are excellent! Easy recipe and turn out great!
These are so good!
Can they be frozen?
Yes! They can. I made them ahead of time for my husband’s 50th birthday and froze them unglazed. I’m sure you could freeze them glazed as well and they would defrost just as good.
I am wanting to make these a couple days ahead for my baby shower, do you know how long they keep if stored in an airtight container? I won’t be able to make them the day of, and likely not the day before either, but I don’t want them to be stale. What had been your experience with leftovers??
I love this recipe. It tastes exactly like the ones at Starbucks, only better because you get them straight out of the oven! I make them every fall and also pairs well with the Starbucks Pumpkin Spice Latte recipe. Great for penny pinchers like me.
I save never tried a scone from Starbucks. And I just started to make scones. I followed the recipe exactly. Wow! Definitely will make again.