Starbucks Pumpkin Scones Copycat Recipe

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

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.

Starbucks Pumpkin Scones Copycat Recipe

Yield: 8 servings

Prep: 25 minutes minutes

Cook: 15 minutes minutes

Total: 40 minutes minutes

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

4.7 stars (32 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 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

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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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