Copycat Starbucks Pumpkin Scones Recipe is soft and delicious. The glaze is packed with pumpkin for even more flavor.
This scone recipe is simple to make and much cheaper than its famous counterpart. Skip the bakery section at Starbucks and make this copycat recipe at home. It’s one of the best Pumpkin Dessert Recipes as well as Starbucks Pumpkin Cream Cheese Muffins.
Starbucks fan also might want to make Starbucks Marshmallow Dream Bar and Starbucks Lemon Cake Pop Recipe.
Table of contents
Why This Recipe Works
It is so delicious with pumpkin puree. Each bite has all the flavors of a pumpkin spice latte.
Don’t let the idea of baking scones intimidate you. It is very simple and the results are amazing.
Each bite is the perfect blend of pumpkin flavor and the most decadent glaze. The glaze has even more tasty pumpkin flavor for the best dessert.
Ingredients
Scones
- All Purpose Flour. I recommend spooning the flour into the measuring cup for the most accurate results.
- Baking Soda. Best Baking Soda Substitutes
- Brown Sugar. You can use The Best Brown Sugar Substitutes.
- Unsalted Butter. Chilled and cut into cubes.
- Pumpkin Purée. Chilled before using.
- Milk. I prefer to use whole milk.
- Egg. Use a large egg.
- Vanilla Extract. Pure vanilla extract is the best.
Glaze
- Powdered Sugar. Sift to remove any lumps.
- Pumpkin Purée. This is just the plain pumpkin puree and not the pie filling with spices.
Find the complete list of ingredients at the bottom of the page.
Step By Step Instructions
- Step 1. Preheat the oven. Set the oven to 400 degrees. Line a baking sheet with parchment paper.
Step 2. Get out a large bowl. Whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar.
Step 3. Then cut in the cold butter with either a pastry cutter or two knives. The mixture should look like coarse crumbs.
Step 4. Get out a separate bowl. Stir together the pumpkin puree, milk, egg and vanilla extract. Then combine the wet and dry ingredients.
Step 5. Place the dough on a lightly floured surface. Knead the dough 3-4 times until it comes together. Roll the dough out. Then use a sharp knife or pizza cutter to cut the dough into 8 triangles.
Step 6. Line a baking sheet with wax paper. Transfer the wedges to the parchment paper lined baking sheet. Bake for 10-13 minutes until a toothpick inserted into the middle comes out clean.
Step 7. Then allow the scones to cool at room temperature for 10-15 minutes. It is important they cool before adding the glaze.
Step 8. While the scones cool, make the glaze. Place the powdered sugar into a medium bowl. Gradually stir in the milk. I suggest adding a tablespoon at a time until a thick glaze forms. You may not need all the milk.
Step 9. Then divide the glaze evenly into 2 separate bowls. Set aside one bowl and then stir in the pumpkin purée and pumpkin pie spice into the 2nd bowl to make the spiced glaze. Dip them upside down into the white glaze until the glaze coats the top of the scones.
Step 10. Then set them on a cooling rack to dry. Add the spiced glaze to a piping bag or a ziplock bag with a cut in the corner of the bag. Drizzle the spice glazed over the top of the scones.
Step 11. Allow to set and serve the scones.
Pro Tips
- Pumpkin Puree – Make sure to use pumpkin purée and not canned pumpkin pie filling for this Starbucks Pumpkin Scones Recipe. Pumpkin pie filling has added ingredients and seasonings that you do not want.
- Food Processor – Instead of cutting in the butter, you can add the dry ingredients and the cubed butter to a food processor and blend them together until the batter resembles coarse crumbs. This method is quicker if you have a food processor.
- Cold Butter – Use cold butter in this recipe. It will make it easier to cut into the flour mixture. Cold butter also results in flaky scones once baked.
- Milk – We used regular milk in this recipe, but you can also use heavy cream.
- Piping the glaze – If you don’t have a piping bag, you can put the glaze in a ziploc bag. Cut the corner off of the bag and pipe the glaze on the scones.
- Adjust the glaze – The glaze can be adjusted if needed. If it is too thin, add more powdered sugar. If it is too thick, add more milk.
- Double the recipe – Double the recipe for even more delicious treats. The recipe is easy to double. The scones disappear quickly so you might want to go ahead.
- Powdered Sugar is best- Don’t use granulated sugar as a substitute for powdered sugar in the glaze. It will make it grainy, and the texture will not be the same.
- Allow to set – The first layer of glaze should be set before adding the next. It will not look as pretty if it has not set.
- Don’t overmix – Do not over mix the dough or knead it excessively. It should be mixed until just combined.
Storage
These are best served within 3 days of making them but you can store any leftovers in an airtight container at room temperature for up to 5 days.
Make sure they are completely cool before placing in the container. I suggest placing wax paper between the layers of scones to prevent them from sticking.
Can You Freeze Scones?
This recipe can easily be frozen. Allow to cool and then place on a baking sheet. Put in the freezer for 5 minutes so the glaze will completely set.
Then use plastic wrap to cover each scone separately. Place the wrapped scones inside a freezer container or bag up to 2 months in the freezer.
Since they are individually wrapped, it makes it easy to grab one for a quick treat or breakfast. We love to enjoy these year round and it is so handy having some in the freezer.
Another option is to freeze the scones without the glaze. Then make the glaze and apply when ready to enjoy. Either option is suitable, and you can use the method you prefer.
More Copycat Starbucks Recipes
- Copycat Starbucks Brownie Recipe
- Delicious Starbucks pumpkin bread
- Copycat Starbucks Lemon Loaf Recipe
- Starbucks Brownies Recipe
Try Starbucks Pumpkin Scones Recipe. Pair one of these scones with a hot cup of coffee for a real treat. Don’t forget to leave a comment and star recipe rating so I can hear from you!
Starbucks Pumpkin Scones Recipe
Ingredients
FOR THE SCONES:
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/3 cup Brown Sugar packed
- 1/2 cup Unsalted Butter chilled and cut into cubes
- 1/2 cup Pumpkin Purée chilled
- 3 Tbsp Milk
- 1 Large Egg
- 2 tsp Vanilla Extract
FOR THE GLAZE:
- 2 cups Powdered Sugar
- 1/4 cup Milk
- 1 Tbsp Pumpkin Purée
- 1 tsp Pumpkin Pie Spice
Instructions
FOR THE SCONES:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Then cut in the cold butter with either a pastry cutter or two knives until the mixture looks like coarse crumbs.
- In a separate bowl stir together the pumpkin purée, milk, egg and vanilla extract. Then add the wet ingredients into the dry ingredients. Stir together with a wooden spoon or spatula until just combined. Be careful not to over mix.
- On a lightly floured working surface, knead the dough 3-4 times until it comes together. Roll the dough out with a rolling pin to an approximately an 8 inch circle that is approximately 1 inch thick.
- Then use a sharp knife or pizza cutter to cut the dough into 8 wedges (triangles). Transfer the wedges to the parchment paper lined baking sheet.
- Bake for 10-13 minutes until a toothpick inserted into the middle comes out clean.
- Then allow the scones to cool at room temperature for 10-15 minutes.
FOR THE GLAZE:
- While the scones are cooling, prepare the glaze.
- Place the powdered sugar into a large mixing bowl. Gradually stir in the milk, 1 tablespoon at a time, until a thick glaze forms. You may not need all the milk.
- Then divide the glaze evenly into 2 separate bowls. Set aside one bowl and then stir in the pumpkin purée and pumpkin pie spice into the 2nd bowl to make the spiced glaze.
- Once the scones have cooled, dip them upside down into the white glaze until the glaze coats the top of the scones. Then set them on a plate or cooling rack to dry (15-20 minutes).
- Add the spiced glaze to a piping bag with a small round tip or a ziplock bag with a cut in the corner of the bag.
- Drizzle the spice glazed over the top of the scones and allow this glaze to cool as well (15-20 minutes).
- Serve and enjoy!
