Starbucks Pumpkin Scones
These Copycat Starbucks Pumpkin Scones are perfectly spiced and pillowy soft – enjoy this fall favorite anytime with our easy recipe!
Glazed Pumpkin Scones (Starbucks Copycat)
One of my favorite things about fall are all the pumpkin treats. Call me “basic” …but I still love my pumpkin spice lattes, my pumpkin muffins, cookies, pie…you name it!
These pumpkin scones are inspired by the Starbucks seasonal baked treat. These pumpkin scones are almost always sold out at my local Starbucks, but with this easy copycat recipe, I don’t have to wait in lines or wonder if they’re already gone for the day!
If you’ve not yet tried Starbucks’ pumpkin scones, you don’t have to wait for fall anymore! This recipe uses simple pantry staples to make homemade pumpkin scones that taste even better than the real thing! (Because homemade is always tastier isn’t it?!)
What I love about this recipe is that it has just the right amount of pumpkin flavor. These soft scones are spiced, but not too spicy! They’re finished with a vanilla glaze and pumpkin drizzle so they’re both beautiful and delicious.
You’ll definitely want to add these yummy pumpkin spice scones to your fall baking list!
Related: See all of our favorite Starbucks copycat recipes here!
Ingredients
Don’t be intimidated by the lengthy ingredient list! These are all simple pantry staples and many of them are baking spices, since we used individual spices rather than a pumpkin pie spice blend. Plus, this recipe only takes a few minutes of prep time and about 15 minutes of cook time.
For The Scones:
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup brown sugar
- 3 tablespoons white granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup canned pumpkin puree
- 3 ½ tablespoons buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 Tablespoon honey
- 1 Tablespoon half and half
For The Vanilla Glaze:
- 1 cup powdered sugar
- 2 Tablespoons half and half
For The Pumpkin Glaze:
- 1 cup powdered sugar
- 1 Tablespoon pumpkin puree
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/2 Tablespoon half and half
Helpful Kitchen Tools
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- Large Mixing Bowl
- Large Baking Sheet
- Non-Stick Cooking Spray
- Wire Cooling Rack
- Silicone Baking Mat or Parchment Paper
Instructions
To Prep: Preheat oven to 425°F and line a baking sheet with parchment paper or silicone baking mat.
To Make The Pumpkin Scones:
- In a large bowl, whisk together the flour, sugars, salt, baking soda, baking powder, and spices. Add the cubed cold butter to the flour mixture and use a fork or pastry cutter to work the ingredients until you have a crumby texture.
- In a separate bowl, combine the pumpkin puree, egg, vanilla, buttermilk, and honey.
- Make a well or indention in the bowl of dry ingredients and pour the wet ingredients in the middle. Fold or stir together until everything is well incorporated and a thick dough forms.
- Place the dough onto a lightly floured surface. Form the dough into a round disc – but do not knead or roll the dough.
- Cut the dough into 6 equal wedges, like you would cut a pie. Place each scone on the prepared pan and brush the tops with half and half.
- Bake for 13-15 minutes, or until the scones are lightly browned. Remove from oven and allow to cool for 5 minutes.
To Glaze the Scones:
- Whisk together half and half and powdered sugar, until smooth. This is the vanilla glaze.
- In a separate bowl, whisk together the baking spices and the powdered sugar. Add the pumpkin puree and half and half and mix until smooth. This is the pumpkin spiced glaze.
- Drizzle or spoon the vanilla glaze onto the cooled scones. Next, drizzle the pumpkin glaze on top (a piping bag can be used to make them look pretty).
- Allow the icing to harden before storing or serving.
Prep Tips
- Icing: We used a piping bag to get the drizzle to look more uniform, but you can drizzle with a spoon too. I recommend letting the glaze set before you serve or put them into a container.
- Dough: When mixing the dough, take care not to over-work it. You just need the ingredients to be incorporated. When you’ve cut the dough into triangles, if the dough seems warm or soft, you may want to chill the dough in the fridge for 10 minutes before baking.
- Quick Version: I absolutely love the icing, but if you’re in a hurry, these scones taste fabulous without anything on top at all! They’re wonderful for dunking in a mug of hot coffee.
Frequently Asked Questions
Do Scones Need To Be Refrigerated?
No, scones do not need to be refrigerated and will retain their soft texture better when kept in an airtight container at room temperature. You can also individual wrap with foil or plastic wrap. However, iff you want to store them for longer than a couple days, you may want to refrigerate. At room temperature scones will stay fresh for about 2-3 days. They can be kept refrigerated for up to 5 days.
If you do refrigerate the scones, I recommend allowing them come to room temperature before serving them. This will help them to retain their moisture and their crumbly texture. When you are ready to enjoy your leftover scones, simply remove them from the storage container and let them come to room temperature for about 30 minutes. They will be fresh and delicious!
If you microwave the scones, I recommend starting with a few seconds, just to warm them slightly (and not dry them out).
Can You Make Gluten-Free Scones?
Sure! This is an easy recipe to adapt to make a gluten free version. To do so, simply swap the regular flour with a gluten-free all purpose flour blend. You may also want to check the labeling for other products used to ensure they were made in a facility that does not use gluten, if that is a concern. However, except for the flour, the other ingredients should be gluten free already.
More Pumpkin Desserts To Try
- Pumpkin Cheesecake Cookies
- Pumpkin Oatmeal Cookies
- 2-Ingredient Pumpkin Cake Mix Cookies
- Soft Pumpkin Cookies with Cream Cheese Frosting
- Swirled Pumpkin Cheesecake
- Pumpkin Monkey Bread
- Chocolate Pumpkin Cake
- Pumpkin Pie Spice Muddy Buddies
- Pumpkin Cupcakes with Cream Cheese Icing
Copycat Starbucks Pumpkin Scone Recipe (Printable Recipe Card)
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Copycat Starbucks Pumpkin Scones
Equipment
- Mixing bowl
- Baking sheet lined with parchment paper
- Wire cooling rack
Ingredients
For The Scones:
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup brown sugar
- 3 tablespoons white granulated sugar
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup canned pumpkin puree
- 3 ½ tablespoons buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 Tablespoon honey
- 1 Tablespoon half and half
For The Vanilla Glaze:
- 1 cup powdered sugar
- 2 Tablespoons half and half
For The Pumpkin Glaze:
- 1 cup powdered sugar
- 1 Tablespoon pumpkin puree
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/2 Tablespoon half and half
Instructions
For The Scones:
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugars, salt, baking soda, baking powder, and spices. Add the cubed butter and use a fork or pastry cutter to work the ingredients until you have a crumby texture.
- In a separate bowl, combine the pumpkin puree, egg, vanilla, buttermilk, and honey.
- Make a well or indention in the bowl of dry ingredients and pour the pumpkin mixture in the middle. Fold together until everything is well incorporated and a thick dough forms.
- Place the dough onto a clean countertop or silicone mat. Form the dough into a round disc - but do not knead or roll the dough.
- Cut the dough into 6 equal triangles, like you would cut a pie.
- Place each scone on the prepared pan and brush the tops with half and half.
- Bake for 13-15 minutes, or until the scones are lightly browned. Remove from oven and allow to cool for 5 minutes.
To Glaze the Scones:
- Whisk together half and half and powdered sugar, until smooth. This is the vanilla glaze.
- In a separate bowl, whisk together the baking spices and the powdered sugar. Add the pumpkin puree and half and half and mix until smooth.
- Drizzle the vanilla glaze onto the cooled scones. Next, drizzle the pumpkin icing on top (a piping bag can be used to make them look pretty).
- Allow the icing to harden before storing or serving.
Notes
Nutrition
Pin these Iced Pumpkin Scones on Pinterest:
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Gluten Free Pumpkin Loaf (Starbucks Copycat)
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