Published August 13, 2014. Updated October 30, 2023
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Copycat Starbucks Pumpkin Scones – soft and tender, perfectly pumpkin-y and deliciously spiced, finished with the perfect vanilla and pumpkin glaze!
Starbucks Pumpkin Scones Recipe
Since I still had plenty of pumpkin left from the last pumpkin recipe I just posted (I always just buy the big can), I decided to post another pumpkin recipe I’ve been dying to try. I love the Pumpkin Scones from Starbucks, but Starbucks is not yet offering this perfect fall treat. Sometimes you just have to make your own Starbucks copycat recipe when you get that craving!
Seeing as Starbucks isn’t currently selling pumpkin scones, I can’t say these are identical since I can’t do a side-by-side comparison, but I did go off the ingredients list they have posted on their website so they should be very close. Once you try these you might likely say they are even better!
Watch the Video!
These are some of the softest and moistest scones I’ve ever had—even though there is no cream in the dough base (unlike a traditional scone that uses about a cup of cream). They are pretty much my idea of the perfect scone, especially considering they are pumpkin… and we all know how much I love pumpkin-baked treats.
How could these not be good though? You get this deliciously spiced pumpkin scone topped with not just one icing, but two! I’m sure these are going to be my new favorite Fall baked goods. These pumpkin scones are a perfect fall treat to take to a Halloween party, Thanksgiving, or to make for a fun autumn baking day.
Enjoy!
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
4.94 from 107 votes
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Pumpkin Scones {Starbucks Copycat}
These delicious pastries are likely to become a new favorite autumn treat! They're loaded with pumpkin and spice flavor and are even better than Starbucks!
Watch the video
Servings: 8 scones
Prep25 minutes minutes
Cook15 minutes minutes
Ready in: 40 minutes minutes
Ingredients
Scone
- 2 1/4 cups all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 cup packed light-brown sugar
- 3 Tbsp granulated sugar
- 1/2 cup unsalted butter , cold and diced into 1/2-inch pieces
- 1/2 cup + 1 Tbsp canned pumpkin puree , chilled (don't chill in can)
- 3 1/2 Tbsp buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 Tbsp honey
- 1 Tbsp half and half
Glaze
- 1 cup powdered sugar
- 2 Tbsp half and half , then more as needed
Pumpkin Icing
- 3/4 cup powdered sugar
- 1 Tbsp pumpkin puree
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1 Tbsp half and half
Instructions
For the scones:
Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
For the glaze:
In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
For the pumpkin glaze:
In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.
Recipe Source: Cooking Classy
Nutrition Facts
Pumpkin Scones {Starbucks Copycat}
Amount Per Serving
Calories 415Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 54mg18%
Sodium 209mg9%
Potassium 225mg6%
Carbohydrates 69g23%
Fiber 1g4%
Sugar 40g44%
Protein 5g10%
Vitamin A 3095IU62%
Vitamin C 0.7mg1%
Calcium 94mg9%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Scones
Categorized:
- Breakfast
- Desserts
- Fall Faves
- Videos
Tagged:
- brown sugar
- buttermilk
- cinnamon
- cloves
- eggs
- flour
- ginger
- half and half
- honey
- nutmeg
- powdered sugar
- pumpkin
- sugar
- vanilla extract
You Might Also Like:
- Pumpkin Chocolate Chip Bread
- Pumpkin French Toast
- The Best Pumpkin Pancakes
- Pumpkin Spice Latte
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293 Comments
CJ
These are delicious! Very similar to the flavor of the Starbucks version but much softer and fresher texture. Now I can have them all year round! Thank you!
Marie Keating
Hi!
Is there a substitute for the buttermilk? Can you make the scones without it?Thanks!
Jaclyn
You can make it with 3 Tbsp plus 1/2 tsp milk and 1 tsp plain vinegar or lemon. Whisk and let rest 5 minutes before using.
Robin H-S
These scones are ABSOLUTELY DELICIOUS!!! I followed the directions (except I mistakenly added the half and half to the dough…and brushed on top), and it is VERY sticky. Turning it over several times in a floured surface works though. I’m wondering why I couldn’t mix the whole thing in my food processor? Definitely making these again!! My family LOVED them❤️
Lavon Goolsby
These are the perfect pumpkin scones, I have made many, many scones in my lifetime, but these are truly my favorite fall breakfast treat. I have made these for people who craved Starbuck’s scones, then Starbucks quit making them, or only made them for a couple weeks. Those people said they are a perfect replica. I have made several batches of these for the past couple of years and will do so again this fall. I do not give praise unless it is truly deserved and this recipe truly deserves 5 stars.
Corinna
Really good. I’ll be making these again, but, maybe a little smaller to yield 10. I baked them about 5 minutes longer because they were big and they turned out great. I substituted molasses for honey and fresh pumpkin (cooked)instead of canned.
Dennis Giglio
Great recipe! Tastes better than the Starbucks version.
Jennifer
Loved the recipe and it was pretty simple to make. My teens loved them. Instead of baking after shaping and cutting, could you freeze the dough so that you can bake up a couple at a time? I could see popping these in the oven for the kids for a quick breakfast treat during the week (maybe with just a sprinkling of spiced sugar instead of the icing though to keep it simple).
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