Copycat Starbucks Pumpkin Scones

5 from 5 votes

Copycat Starbucks Pumpkin Scones

Tender, perfectly spiced and twice glazed pumpkin scones are one of my favorite fall treats! This Starbucks copycat recipe is one I look forward to every year and make as soon as we start waking up to a chill in the air.

Prep Time10

Cook Time10

Cooling Time45

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 328kcal

Author: Amy Nash

Ingredients

Pumpkin Scones

2 cups all-purpose flour (250g)
⅓ cup brown sugar (73g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup salted butter, frozen or very cold
½ cup pumpkin puree (120g)
1 Tablespoon molasses
3 Tablespoons heavy cream
1 egg
2 teaspoons pure vanilla extract

Simple sugar glaze

1 cup powdered sugar (120g)
2-3 Tablespoons heavy cream

Pumpkin Pie Spice Glaze

1 cup powdered sugar (120g)
1 Tablespoon pumpkin puree
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
2-3 Tablespoons heavy cream

Instructions

Making the scones

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg. Grate the cold butter on the large holes of a box grater or use a pastry cutter to cut the butter into the flour mixture until it resembles small peas or crumbs.
In a separate bowl, whisk together the pumpkin puree, molasses, cream, vanilla and egg. Stir pumpkin mixture into the flour mixture just until a soft dough starts to come together. Transfer the dough onto a piece of parchment paper or a lightly floured surface and knead three or four times, just until it all comes together.
Pat the dough into a 10x7-inch rectangle, then use a sharp knife or bench scraper to cut the rectangle in half lengthwise. Then make 4 crosswise cuts to create 8 rectangles. Cut each rectangle in half on the diagonal for 16 triangular-shaped scones.
Transfer the scones to the prepared baking sheet, then bake for 11 to 14 minutes until done. Transfer to a wire rack to cool completely.

Glazing the scones

Combine the powdered sugar and 2 tablespoons of cream in a medium bowl and stir to combine. If the glaze is too thick, add a little more cream at a time. If it is too thin, add more powdered sugar, one tablespoon at a time, until the glaze reaches a consistency where it slowly drizzles back into the bowl when you pick up a spoonful of it.
Dip each cooled scone directly into the simple sugar glaze, then place glazed side up back onto the cooling rack.
Make the pumpkin spice glaze by combining the powdered sugar, pumpkin puree, cinnamon, ginger, cloves, nutmeg and 2 tablespoons of cream in another bowl. Check the consistency and adjust using the same method as the simple sugar glaze.
Transfer the pumpkin spice glaze into a piping bag or Ziploc bag, then snip off the tip of one corner. Drizzle or pipe the glaze onto each scone in zigzag lines, then allow to set for 30-60 minutes before serving.

Notes

I don't know of a good substitute for heavy cream for making scones other than possibly coconut cream, which I haven't tried yet. I imagine you could make these with whole milk as well, but they won't be quite as rich and won't have quite the same texture.
Store in a single layer in an airtight container on the counter for up to 4 days.
You can freeze unglazed scones for up to 2 months. You can freeze the glaze separately and then glaze the thawed scones before serving.

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