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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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!
Found this recipe (a little late but better than never!). The scones taste exactly the same – so good – but I had problems with the glaze. It seemed so easy but didn’t taste quite right, and definitely didn’t harder the way a Starbucks scone does. I am still looking to improve that part, but hey – worst case scenario, I just leave it off!
Can I replace the butter with coconut oil?
You can certainly try substituting coconut oil but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
These are sooo good! I made them with my girl this morning 🙂 Thanks!
Loved the recipe so much I decided to make it vegan. Check it out http://labellepatel.com/2014/11/20/vegan-pumpkin-spiced-scones/
I love the scones so much I couldnt get enough of them … my team mates loved them too… I cant wait until I make another one of theses recipes
It was a mess when it came to kneading it on the lightly floured surface. I had to keep adding flour, but first I had to keep rinsing off my hands to get the sticky dough off. Then I tried to roll it out but it kept sticking to the rolling pin. I must have added at least another half cup of flour to this “lightly floured” surface and it really didn’t seem to help. I finally abandoned the rolling pin and pressed the dough out into a rectangle with my hands. When I used the pizza cutter the dough stuck to that too. I had to use a combo pizza cutter/spatula to get the triangles onto the parchment lined cookie sheet. These have had to be the most deformed scones I’ve ever dealt with. Even though these scones are really ugly, they do taste pretty good. Nice glaze. Best tip I can offer is to have an extra person or 2 to assist with the preparation, so they can keep adding flour to the surface while the other person or 2 is kneading and rolling the dough. This is not a good recipe for only one person to prepare. Unless you don’t mind ugly deformed scones!
I’m so sorry it was so difficult for you, but something may have gone wrong because these scones are meant to be super easy!
Well, I guess it’s just me, but what a disaster!! Maybe I had extra watery pumpkin puree, but I had to add another whole cup of flour, and that still wasn’t enough to make it all come together. I ended up just dumping dough on the pan. Cooking now and hoping for the best…while I clean up sticky dough from my counter 🙁
Deanna, that should definitely not be happening. Did you follow the recipe exactly as is without any substitutions? And what kind of pumpkin puree did you use?
The same thing happened to me! Added lots of extra flour, but still really sticky! They came out of the oven baked just fine, but I’m not sure why they were so watery. I just used a regular can of pumpkin, generic brand. It didn’t seem watery to me at first, but I’ve never used pumpkin puree before. Is it supposed to be pretty thick?
Yes, pumpkin puree does have a bit of thickness to it.
Made these and they turned out AMAZING! Thank you for the recipe!
I just tried these. Its an amazing recipe, didn’t have to change any of the amounts of the ingredients. I haven’t even tried to pumpkin scones at Starbucks, but I am sure they can’t beat this recipe! So delicious, fluffy, but also rich. Also, the glaze does amazing things!!! The spices really come out perfectly in this whole thing!
I used buttermilk, used 1 cup of wheat flour and upped the pumpkin content, 1/2 cup didn’t seem like very much and what else is one to do with all the extra pumpkin? Consequently I had to use a lot of extra flour in the kneading/rolling stage. This also probably resulted in my scone being a bit more cake like that I prefer but nonetheless I was satisfied with the outcome. I will probably make these again this fall.
I just made these. I used a spoonful more pumpkin and needed about 5 Tbs. of milk, but that’s no doubt because of the moisture content of flour varying. Excellent!
Just made these to surprise my kids for breakfast on our ‘pumpkin day’ – they are SO delicious!! Thanks for the recipe!!!
Wow, I just cooked these scones, it’s fabulous! Thanks for this recipe 🙂 hi from Russia :))))
Thank you for the recipe – the scones are really good! I had too much of the spiced glaze, so I used it to sweet my coffee, and still had much to much – so I had to make a second batch 🙂
PS: The recipe works great with “real pumpkin purree” (unfortunately I can’t get canned pumpkin in Austria)