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Starbucks Pumpkin Scones Copycat Recipe - These pumpkin scones is a Starbucks copycat recipe! They're budget-friendly and easy to make right at home (and even better when homemade!).

These pumpkin scones are a Starbucks copycat recipe! They’re budget-friendly and easy to make right at home (and even better when homemade!).

Starbucks Pumpkin Scones Copycat Recipe - Incredibly easy to make and even tastier than Starbucks! And that drizzle of glaze on top, SO GOOD!

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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.
SHEA
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why you’ll love Starbucks Pumpkin Scones

  • Starbucks copycat recipe. This is a complete copycat of the most beloved Starbucks bakery item that has since been discontinued! Except you can easily whip this up right at home with better taste and better texture without breaking the bank.
  • An irresistible fall treat. These pumpkin scones pair so well with your morning cup of coffee or pumpkin spice latte, giving you your fall dose in every single bite. Not to mention, these make for a hot-selling ticket item at your next bake sale.
  • The signature double glaze. The dual-layer icing is pure gold, featuring a sweet white glaze which is then topped with a warm-spiced drizzle.
  • No mixer needed. Believe it or not, this is an incredibly easy, no-fuss recipe. There is no mixer required, and you can even make these ahead of time and freeze as needed (without the glaze).
Starbucks Pumpkin Scones Copycat Recipe - Incredibly easy to make and even tastier than Starbucks! And that drizzle of glaze on top, SO GOOD!

What are starbucks pumpkin scones?

This was their iconic fan-favorite seasonal item that has since been discontinued in 2023, featuring a moist, cake-like scone flavored with pumpkin puree and a strong blend of warm, autumn spices, topped with a white glaze first, then finished with a pumpkin-spiced glaze.

How to make Starbucks Pumpkin Scones

  1. Mix the dry ingredients. Combine the all-purpose flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda, and salt. 
  2. Cut in the butter. Add the cold, cubed butter, using a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
  3. Mix the wet ingredients. Whisk together the pumpkin puree, milk, egg, and vanilla.
  4. Form the dough. Pour the wet mixture into the dry mixture, stirring gently with a rubber spatula just until the dough comes together. Do not overmix.
  5. Shape and cut. Knead the dough 3-4 times onto a lightly floured surface, rolling the dough into an 8-inch circle, about 1-inch thick. Cut the dough into 8 equal triangles.
  6. Bake. Place the triangles onto a baking sheet lined with parchment paper or a silicone baking mat. Bake at 400°F for 12-15 minutes until lightly golden and the centers feel set and firm to the touch. Let the scones cool for 10 minutes on a wire rack.
  7. Make the glazes.
    • For the first glaze, combine the confectioners’ sugar and milk, whisking until smooth.
    • For the second glaze, combine the confectioners’ sugar, cinnamon, cloves, ginger, nutmeg, and milk, whisking until smooth.
  8. Glaze and serve. Once the scones are slightly cooled, spoon the first glaze on top of each scone and let it set. Then drizzle or pipe the second glaze in a zigzag pattern over top and let it set.
Starbucks Pumpkin Scones Copycat Recipe - Incredibly easy to make and even tastier than Starbucks! And that drizzle of glaze on top, SO GOOD!

freezing and storage

Make-ahead

Place the assembled unbaked scones in the fridge overnight, then bake as directed.

Storage

Leftover baked scones can be stored in an airtight container at room temperature for 2-3 days.

Freeze before baking

Place the scones on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the scones to an airtight, resealable freezer bag. Label, date, and freeze up to 2 months. To bake, thaw overnight in the fridge and bake as directed.

Freeze after baking (without the glazes)

Let the scones cool completely. Transfer the scones to an airtight, resealable freezer bag. Label, date, and freeze up to 2 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 5-10 minutes. Drizzle with glazes when serving.

Starbucks Pumpkin Scones Copycat Recipe - Incredibly easy to make and even tastier than Starbucks! And that drizzle of glaze on top, SO GOOD!

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Starbucks Pumpkin Scones Copycat Recipe - Incredibly easy to make and even tastier than Starbucks! And that drizzle of glaze on top, SO GOOD!

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Starbucks Pumpkin Scones Copycat Recipe: Frequently Asked Questions

Did Starbucks discontinue their pumpkin scones?

Starbucks officially discontinued their pumpkin scones in 2023.

What makes these copycat scones taste like Starbucks?

The signature double glaze, of course!

Can I use pumpkin pie filling instead of pumpkin puree?

Unfortunately, no. Pumpkin puree contains 100% unsweetened cooked pumpkin whereas pumpkin pie filling contains pumpkin and various additives such as sugar, water, and spices.

Why does the butter need to be cold?

Cold, cubed butter will create tiny pockets of fat, yielding tender, flaky scones.

Can I freeze pumpkin scones?

Yes! Pumpkin scones will hold up very well in the freezer both before and after baking (without the glazes), keeping in the freezer for at least 2 months.

Starbucks Pumpkin Scones Copycat Recipe

Yield: 8 servings
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
These pumpkin scones is a Starbucks copycat recipe! They're budget-friendly and easy to make right at home (and even better when homemade!).
4.7 stars (36 ratings)
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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 cold 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, sifted
  • 2 tablespoons milk

For the spiced glaze

  • 1 cup confectioners’ sugar, sifted
  • 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.

Equipment

Baking Sheet
Baking Sheet

Notes

  • Avoid pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Be sure to use 100% pure pumpkin as pumpkin pie filling comes pre-mixed with sweeteners and spices.
  • Use cold butter. The cold butter will create pockets of steam that will lift the dough, yielding light, airy scones.
  • Do not overmix. Overmixing the dough will result in tough, dense, rubbery scones. Handle the dough as gently and as little as possible until it just comes together.
  • Sift the confectioners’ sugar. Sift the sugar before mixing the glazes to prevent any unwanted lumps in the smooth, glossy icings.
  • Adjust the consistency. If the glaze is too thick, add a splash of milk. If the glaze is too runny, add more confectioners’ sugar.
  • Freeze without the glazes. When planning for leftovers to freeze, hold off on glazing or they will turn sticky and grainy upon thawing.
Course: Breakfast

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