Starbucks Copycat Pumpkin Scones
These Starbucks Copycat Pumpkin Scones bring all the cozy fall flavors you love into your own kitchen. Soft, tender, and full of warm pumpkin spice, they’re topped with a sweet glaze that makes them taste just like the bakery favorite. Perfect for breakfast, a snack, or alongside your morning coffee, these homemade scones are a must-try this fall!
Skip the coffee shop line and make your own pumpkin scones at home. They’re quick to put together with simple ingredients and taste every bit as delicious as the seasonal Starbucks version. Bake up a batch to enjoy fresh out of the oven, and you’ll have the perfect treat to welcome in crisp fall mornings.
Once you’ve tried these, you’ll want to try my Cranberry Orange Scones. They’re another Starbuck’s Copycat!
Ingredients
You can find a full ingredients list with amounts below on the recipe card! The list was too long to post here but I will mention that you cannot substitute pumpkin pie filling instead of using pumpkin puree.
How to Make Copycat Starbucks Pumpkin Scones
STEP ONE – Preheat oven to 400°F and line a baking sheet with parchment paper.
STEP TWO – In a large mixing bowl, sift together flour, baking powder, cinnamon, nutmeg, ginger & cloves. Whisk to combine.
STEP THREE – Add the cold cubed butter to the dry mix. Use your fingertips to rub the butter into the flour until the mixture resembles coarse sand with some pea-sized pieces remaining.
STEP FOUR – In a separate bowl, whisk together pumpkin puree, milk, vanilla & granulated sugar.
STEP FIVE – Pour the wet ingredients into the dry mixture. Use a spatula or your hands to gently bring the dough together. If the dough feels too sticky, sprinkle in a bit more flour, one tablespoon at a time, until manageable.
STEP SIX – Turn the dough onto a lightly floured surface. Pat it into a 1.5–2 cm thick circle (about 6–7 inches diameter). Cut into 8 equal wedges using a sharp knife or bench scraper.
STEP SEVEN – Transfer scones to the prepared baking sheet, spacing them slightly apart.
STEP EIGHT – Bake for 15–18 minutes, or until the tops look set and edges are lightly golden. Cool completely before glazing.
STEP NINE – Whisk together the powdered sugar, cream, and vanilla until smooth and well combined. Spoon or brush over the cooled scones. Add 1 teaspoon of milk or 1 tablespoon of powdered sugar to adjust the consistency.
STEP TEN – In another bowl, mix all the ingredients for the pumpkin drizzle. Start with 1 tablespoon milk and add more as needed for a thick, drizzly consistency. Drizzle the glazed scones with the glaze once the base has set.
Storage Instructions
Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Reheat briefly for best texture.
Starbucks Copycat Pumpkin Scones
Ingredients
For the Scones
2 and 1/4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup granulated sugar
1 stick (113 g) unsalted butter, very cold, cut into cubes
1/2 cup (130 g) pumpkin purée
3 tablespoons + 1 teaspoon milk
1 teaspoon vanilla extract
For the Sugar Glaze
125 g powdered sugar, sifted (1 cup)
65 g heavy cream (about 4 tbsp)
1 teaspoon vanilla extract
For the Pumpkin Drizzle
3 tbsp sugar glaze
1 tablespoon pumpkin purée
1 tsp pumpkin pie spice (or spices of choice)
1–2 tablespoons milk, as needed to adjust consistency
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, sift together flour, baking powder, cinnamon, nutmeg, ginger & cloves. Whisk to combine.
- Add the cold cubed butter to the dry mix. Use your fingertips to rub the butter into the flour until the mixture resembles coarse sand with some pea-sized pieces remaining.
- In a separate bowl, whisk together pumpkin puree, milk, vanilla & granulated sugar.
- Pour the wet ingredients into the dry mixture. Use a spatula or your hands to gently bring the dough together. If the dough feels too sticky, sprinkle in a bit more flour, one tablespoon at a time, until manageable.
- Turn the dough onto a lightly floured surface. Pat it into a 1.5–2 cm thick circle (about 6–7 inches diameter). Cut into 8 equal wedges using a sharp knife or bench scraper.
- Transfer scones to the prepared baking sheet, spacing them slightly apart.
- Bake for 15–18 minutes, or until the tops look set and edges are lightly golden. Cool completely before glazing.
- Whisk together the powdered sugar, cream, and vanilla until smooth and well combined. Spoon or brush over the cooled scones. Add 1 teaspoon of milk or 1 tablespoon of powdered sugar to adjust the consistency.
- In another bowl, mix all the ingredients for the pumpkin drizzle. Start with 1 tablespoon milk and add more as needed for a thick, drizzly consistency. Drizzle the glazed scones with the glaze once the base has set.
Notes
Storage Instructions: Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Reheat briefly for best texture.
