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.
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
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.
Video
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I made these with Kims gluten free all purpose blend and 2 TB coconut flour and 2 tsp of Baking powder.
They came out light and fluffy. I only made the spiced glaze. I do not remember what Starbucks taste like but these were moist and fluffy and delicious.
These are pretty good! I followed exactly. Thank you!
I just made these scones and they looked pretty good. When I tasted them, I think I may have over mixed the dough because they had a weird texture. Not sure if it was me or the recipe. The icing is kind of boring. I may use a different icing recipe next time but overall, I’ll probably make these again. I have lots of siblings and they all wanted to taste them before I was finished. I’m sure they’ll be a crowd pleaser!
This is my first time making scones .OMG full of flavor a good recipe .. Only thing I did different is add pumpkin spice. My neighbor took 3 I will recommend to my family and friends..
These are a family and friend favourite! My coworkers, neighbours and kids LOVE them! I pat the dough instead of rolling and make 16 instead of 8. Frozen baked pumpkin from our Halloween carvings works great when blended into the liquids. The hardest part is my kids is hovering and waiting for them to cool enough to add the icing drizzle.
These are tasty, but not scones. Wrong texture altogether, and not the flavor of Starbucks scones either. They’re like a triangular muffin?
I rarely write reviews but these scones are SO yummy! The first batch I made, I baked the scones right after mixing up the batter and they turned out pretty good. However, the second batch I made, I shaped the scone dough and then froze them for two days. They were even more amazing after letting the dough sit in the freezer for a couple days! The texture was perfect!
Amazing and easy to make! These were the first scones I ever made and I was surprised at how easy they were….. currently making my second batch. Thank you for sharing the recipe!
Amazing recipe. Fairly easy to follow . Moderate for time but well worth every minute!!! Everyone Loved!!!
I followed this recipe exactly as written and my scones are soft and crumbly. Although the texture didn’t measure up the taste was very much like Starbucks. I’ll make some adjustments next time.
I love Starbucks pumpkin scones and these are fantastic! I doubled the recipe and I plan to freeze some. I went just a tad easy on the ginger and cloves for my palate. I was so pleased and I’ll never buy them again.
These are delicious. I appreciate how not overly sweet they are. I made about 1/4 of the icing because I find a thick coating of icing to be too much. A drizzle is just right. People have been complaining about how you can’t roll them out. For scones usually I just pat the dough into a circle and cut it into 1/8s. They are less uniform But still delicious. I also freeze the butter and grate it and while the oven is preheating I chill the pre-baked scones in the freezer.
This was easy and worked out really well.
My daughter is hooked on the Starbucks scones but loved these even better as they are lighter and fluffier…yet have all the taste and satisfaction of the original.
It’s a keeper!!
As a former Starbucks employee, I can tell you these seriously stack up. I made these for my husband who LOVES the Starbucks pumpkin scones but kept getting told they were sold out. This recipe saved the day!! I made 16 scones from this recipe as I like to have a smaller portion for myself and our kids. Also… Super duper easy. Thanks for including the spice icing recipe! Nice touch.
Loved these! We added mini chocolate chips per my 3 & 5 year olds request and all 8 were finished my lunch time! Thank you!
I love to bake and this recipe looks delicious! I have never attempted scones before, but since I love them, I would really like to try baking them on my own. I have two questions though. Could I freeze the scones after baking and icing them? Will they taste okay thawed? Also, could I add something like cinnamon chips/morsels without compromising the recipe? Thanks!
The Starbucks ones are often frozen for remote stores that can’t get pastries delivered daily. They freeze and thaw beautifully! You’d never know the difference!
It’s better to freeze the scones raw. Some people do this all the time – it helps the scones be flakier.
When you are ready to bake, put the frozen scones in the preheated oven, and bake a munute or two longer than you would for non-frozen.
I still am claiming that I am NOT a cook…no creativity in the kitchen. But thought I would try these scones. Though my DH kept telling me that he didn’t really like scones, my sister and I carried on with the process. And now DH keeps begging for more. Damn Delicious is slowly turning me into a better cook. I keep trying recipes and keep having success. Amazing! My family thanks you 🙂
Oh my! These are BEAUTIFUL scones!
I am not usually a fan of scones because I’ve usually found them to be too dry. This recipe has the perfect spice blend that isn’t overpowering and prior to putting on the icing, I tried one and found them to be the perfect sweetness. With the icing, still not overbearingly sweet. I will admit that I added a bit more pumpkin, simply because I didn’t want to waste the bit of fresh pumpkin I had remaining. The only “issue” was that the dough was then a bit too wet (my fault, of course), but they still turned out perfectly, I just had to flour the dough a bit to make it workable and easy to cut into triangles.
Made these and they are flavour bombs! Maybe use a bit more baking powder, but otherwise make the recipe as is.
Do you use light brown or dark brown sugar?
Light.