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.
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Hi, Chungah! I made this last night and had one this morning. The flavour is quite good, but the dough was really hard to work with, and the scones turned out wet without the glaze actually setting. I think I’ve figured out the issue though. I used handmade pumpkin puree. I bet that canned puree is a lot easier to work with. Perhaps I needed to strain it through a cheesecloth first! What are your thoughts?
That’s probably the reason. The canned puree just doesn’t have as much liquid as the homemade. Sorry this didn’t turn out! We hope you give it another go. This is another pumpkin scone recipe of ours that I have made myself many times and always turns out perfectly and is super easy as well (I use canned pumpkin). https://damndelicious.net/2017/10/31/pumpkin-spice-latte-scones/
Hi Jana! I decided to recycle the scones by chopping them up into bite-sized pieces and leaving them exposed to the air. Then I whisked together a cup of milk and an egg, threw it all into a small pan, and made it into bread pudding. The sugar and spices were already present, so it turned out rather well and nothing went to waste. I will definitely give this recipe another go, because the flavours were rather good.
—the only thing I would change is the spicy icing. I will instead make a small amount of maple icing
Hello! Please, could you give me the measurements in metrics?
Thanks,
Sílvia.
Hi Silvia! There are many metric conversion calculators available online. 🙂
Love your blog! I’m not much of a baker, but love reading your recipes. Thought I would give your Starbucks copycat scones a try. Any way to make them
with more low carb friendly ingredients? i.e.,
swerve, Stevia, flour substitute? Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Could you make these without rolling them out? For instance, could you use a cookie or ice scream scoop and make them like drop biscuits?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Scones are traditionally hard as rocks. My grandmother taught me to never put my hands on the dough when making scones as the secret to making softer scones is keeping everything cold. If the butter becomes too soft, stick the dough in the freezer for a few minutes. I’m looking forward to making this recipe.
My dough came out so wet, I couldn’t roll it or shape it or anything! Just kinda threw them on the tray and shaped it the best I could. What am I doing wrong?
Bailey, you can always add a little bit more flour, 1 tablespoon at a time. 🙂
Just made these today and they were so delicious! Mine didn’t come out with a scone texture though, more of a muffin almost. I’m curious, when measuring your flour did you use a spoon to spoon it into the measuring cup or did you scoop and level it? Either way it was tasty! Just want to perfect the texture!
I’m so glad you enjoyed these, Shanthi! To answer your question, I leveled out the flour. 🙂
These are so moist and delicious. I’ve made them three times already. My drizzle is not pretty, but nobody has complained yet. I will definitely buy a squeeze bottle before I make these again.
Doesn’t have to be pretty as long as it’s delicious!
Hello
My dough was a bit moist when I went to kned it. I used the exact measurements stated in the receipt. What do you think happened?
Mary
Mary, you can always add a little bit more flour, 1 tablespoon at a time. 🙂
This looks delicious! What would you recommend for a substitute for the butter since I can’t eat dairy? I’ll use vanilla almond milk as a substitute for the milk. Thank you!
I’ve used coconut oil before myself. But please use your best judgment regarding substitutions and modifications.
Just made these with home grown pumpkin, DELISH!!! How do you recommend storing leftovers? These will be for my husbands on the go breakfast for the week! Thank you in advance for the advice!
You can store the glazed scones covered with plastic wrap. You can also store them in the refrigerator if they will not be consumed the same day. Hope that helps!
YES!!! Pumpkin scones! Starbucks discontinued them or ran out or something. And I have CRAVED them. This recipe looks fabulous! Thank you!
Really good, but my came out more cakey than sconey. What might I have done wrong?
I have pumpkin pie spice, how much of that would you use instead of the individual spices? I can’t wait to try out this recipe!
About 2 tsps, or more, to taste.
How would these do on aluminum foil or just a baking sheet sprayed with baking spray? I don’t have parchment paper or a silicone baking sheet
Yes, that should work just fine.
I finally made these after having pinned them long ago, and I can’t believe I waited! They were amazing! And so much better than Starbucks! Even my husband liked them, even though he was adamant that he doesn’t like scones. They’re so much more moist than any scone I’ve ever had. The one downside to that was that I was planning to deliver them to friends the next morning and by then the glaze had nearly melted off (and they were just plain ugly), but the ladies at my bible study still enjoyed them thoroughly!
I linked back to your recipe here: http://stanwoodtoseoul.blogspot.kr/2015/12/new-community.html
Thanks for a great recipe!
These scones look fantastic! Wondering if I might be able to create a gluten free version for my daughter who has celiac disease.
I made these today for a potluck at work. They were a hit! The only thing i don’t like is the cloves in the icing. i would leave that out next time. My husband didn’t think it was a big deal, but I guess I’m just not a clove lover.
But they were delicious and beautiful! Thanks for the recipe!
I followed the recipe carefully; however, my dough was sticky to the point that I couldn’t handle it with my hands, let alone roll it. I had to resort to adding more flour to be able to work with it but unfortunately this came at the cost of altering the flavour of the scones. I ended up throwing the scones and left over dough into the trash which was a shame as I hate wasting ingredients. I know others have commented that they have had similar experiences – I have no idea what I did differently that would cause them to turn out the way they did.
Madison, can you share what kind of pumpkin puree was used here? I have found that different brands of pumpkin can be more watery than others.
I had these at a friend’s party today and they blew me away! She told me this was the recipe she used and I immediately jumped on Pinterest to find it! I am a little concerned that I may eat them all if I make them myself so I was pleased to see the suggestion to make 12 instead of 8 under the nutritional information box.
I just wanted to point out that you will save an amazing 130.9 calories per serving by changing the servings from 8 to 12, not a mere 12 as indicated below. It’s probably just a typo, but I thought you might want to fix it :).
“Save yourself nearly 90 calories by making this version instead of picking one up at Starbucks (you’ll also avoid the inevitable temptation to add a super sweet beverage to your order by not entering the store!). And when you make these yourself, you can control the size so instead of 8, make 12! If you do, you’ll shave off another 12 calories per serving.”
Thank you for pointing that out!