Missing your favorite pumpkin scones? You can easily whip up a batch of delicious Starbucks Pumpkin Scones in your own kitchen using this easy recipe!
These moist, soft cinnamon pumpkin scones are topped with a sweet and spiced glaze that makes them absolutely irresistible.
You might already know by now that Starbucks has removed pumpkin scones from its fall menu. What! How dare they!?
If you’re disappointed with that decision, don’t be! This recipe for pumpkin scones is just like Starbucks, but it tastes even better because it’s homemade.
A Starbucks Pumpkin Scone is the perfect sweet treat to go with a pumpkin spice latte or a warm chai tea. Enjoy a scone for breakfast, or save it for an afternoon pick-me-up or after-school snack.
Scones are fun that way because they’re delicious any time of the day! Be sure to try my easy recipe for Strawberry Scones too. They’re packed with real berries and super simple to make. My Cranberry Orange Scones are another fall favorite that you can try next!
Why You’ll Love This Recipe
- Moist Texture – Scones can sometimes have a reputation for being dry, but I’m telling you that if you make them correctly, they have the most amazing texture. This scone recipe with pumpkin puree is even more tender because of the extra moisture that pumpkin provides.
- Pumpkin Spice – The combination of pumpkin and sweet spices like cinnamon, nutmeg, and ginger is classic and completely delicious. If you love pumpkin pie or pumpkin cake, these scones will be your new favorite way to enjoy the best flavor of the season.
- Easy Recipe – Scones are deceptively simple to make. The dough comes together all in one bowl, there’s no need to chill it, and it’s baked all together. This means that the scones are ready in under 30 minutes! While they’re baking, mix up the pumpkin spice glaze so that you’re ready to spread it on once the scones are cool.
Key Ingredients
Here’s what you need to make these copycat Starbucks pumpkin scones:
- Butter: This is what will make the scone dough flaky and tender. Use cold, unsalted butter that is cut into small cubes.
- Egg: Allow your egg to sit on the counter for 20 minutes or so before mixing up the scones. A room-temperature egg will mix more easily into the dough.
- Baking Powder and Baking Soda: This gives the scones a nice bit of lift.
- Pumpkin Puree: Use pure pumpkin, and be careful not to accidentally pick up canned pumpkin pie filling. These two are usually next to each other on the shelf and are easy to confuse!
- Sugar: Brown sugar adds the best kind of sweetness to pumpkin spice desserts, and powdered sugar is the base of our sweet, thick scone glaze.
- Heavy Cream: This adds moisture to the scones and more cream is brushed over them just before baking to promote browning.
- Spices: Cinnamon, Nutmeg, and Ginger at the amounts listed in the recipe card give these scones the perfect copycat Starbucks flavor! You can also use pumpkin pie spice if that’s what you have on hand.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Starbucks Pumpkin Scones
- Mix the Dry Ingredients: Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cut in the Butter: Add cold butter cubes to the dry mixture. Use a pastry cutter or two butter knives to cut the butter in until the largest pieces are the size of peas.
- Mix the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, brown sugar, egg, and heavy cream.
- Combine: Add the wet ingredients to the dry ingredients and stir until just combined to create a wet, sticky dough.
- Shape the Scones: Transfer the dough to a floured surface and sprinkle flour on top. Use floured hands to shape the dough into an eight-inch disk. Then, cut the disk into 8 wedges.
- Chill: Place the scones on a parchment-lined baking sheet and chill in the fridge while you preheat the oven to 400°F/200°C
- Bake: Once the oven is heated, pull the scones out of the refrigerator. Brush the tops with a little heavy cream before baking the scones for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Glaze: While the scones are baking, whisk together 2 cups of powdered sugar and 4 tablespoons of heavy cream to create a smooth, thick glaze.
- Spread the First Layer of Glaze: Allow the scones to cool completely before glazing. Spread the glaze over each scone, leaving some behind to create a pumpkin drizzle.
- Add the Pumpkin Drizzle: Add a tablespoon of pumpkin puree to the remaining glaze along with a bit of cinnamon. If needed, add powdered sugar if needed to make a glaze that can easily be drizzled. Once the first layer of glaze is set slightly, pipe or drizzle the pumpkin glaze on in a zig-zag pattern.
Tip!
The glaze for the scones should be fairly thick. Add more powdered sugar to it if needed to get the perfect spreadable consistency.
Recipe Tips
- Use Cold Butter: Similar to pie crust and pastry recipes, cold butter is coarsely mixed in with the flour to create a flaky, tender baked good.
- Don’t Overmix: You want to mix the ingredients for the scones very gently, and only until they are combined. Overmixing will leave you with tough, chewy scones.
- Try Other Shapes: While triangle-shaped scones are classic, you can just as easily cut the dough into squares or rectangles too.
Storing Tips
Try to eat your pumpkin scones right away – they are best when they’re fresh!
Leftovers can be stored in an airtight container at room temperature for up to 2 days though if needed.
Can I Freeze Pumpkin Scones?
Yes! Allow the icing on the scones to set completely, then freeze the scones in a single layer on a baking sheet for an hour. Once firm, wrap each scone individually and freeze for up to 2 months.
Allow the scones to thaw in the fridge overnight and enjoy!
Can I Freeze Scones Before Baking?
Scone dough freezes very well. Follow the pumpkin scone recipe up until the point where you cut the scones into wedges. Place the raw scones on a baking sheet, freeze until solid, then transfer to a freezer bag or container. The scones will keep this way for up to 1 month.
To bake frozen pumpkin scones, thaw them overnight in the fridge and then bake as directed!
More Pumpkin Dessert Recipes
All Pumpkin Recipes →
Make your own copycat Starbucks Pumpkin Scones with this simple and delicious recipe! Don’t forget to Pin the recipe so more pumpkin lovers can find it too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Starbucks Pumpkin Scones
Ingredients
Scones:
- 2 ½ cups (300 g) all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup (112 g) unsalted butter very cold and cubed into small pieces
- ¾ cup (170 g) pumpkin puree
- ½ cup (100 g) light brown sugar
- 1 large egg
- ¼ cup (55 g) heavy cream plus more for brushing on the tops
Glaze:
- 2 – 2 ½ cups powdered sugar
- 4-5 tablespoons heavy cream
- 1 tablespoon pumpkin puree
- ¼ teaspoon ground cinnamon
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.
- Add the cold butter cubes and cut into the mixture using a pastry cutter or two butter knives until the largest pieces are the size of peas; set aside
- In a separate smaller bowl, whisk together the pumpkin, brown sugar, egg, and heavy cream until well combined.
- Add the wet ingredients to the flour mixture and stir until just combined. The dough will be very wet and sticky.
- Transfer the dough to a well-floured surface, sprinkle some flour on top, and form an 8-inch (20 cm) disc using floured hands. Cut the scones using a sharp knife into 8 equal wedges, then carefully transfer them to a parchment-lined baking sheet.
- Preheat the oven to 400°F (200°C), or 180°C if using a fan oven. While the oven preheats, chill the scones in the fridge. Remove from the fridge then brush with a little heavy cream before baking in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the bottom is just lightly golden.
- While the scones bake, prepare the glaze by whisking together 2 cups of the powdered sugar and heavy cream until smooth and spreadable.
- Allow the scones to cool completely before spooning and spreading the glaze over the top of each scone.
- To the remaining glaze in the bowl, whisk in the pumpkin puree and cinnamon until smooth. If the icing is too thin, add a sprinkle of powdered sugar until it is the desired consistency.
- Drizzle or pipe the pumpkin glaze over the scones once the first layer has set slightly, about 10 minutes.
Notes:
- Use Cold Butter: Similar to pie crust and pastry recipes, cold butter is coarsely mixed in with the flour to create a flaky, tender baked good.
- Don’t Overmix: You want to mix the ingredients for the scones very gently, and only until they are combined. Overmixing will leave you with tough, chewy scones.
- Try Other Shapes: While triangle-shaped scones are classic, you can just as easily cut the dough into squares or rectangles too.
- Storage: Leftover scones can be kept in an airtight container for up to 2 days or frozen for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
VALENTINA C DOLPIES says
can I sub gluten free flour 1 to 1?
Little Sunny Kitchen says
I haven’t tested this recipe with gluten free flour, but I do believe that it should work! If you try it, please stop back and let me know the results.