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5 from 3 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 mins
Cook Time10 mins
Cooling Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Servings: 16 scones
Calories: 328kcal
Author: Amy Nash

Ingredients

Pumpkin Scones

  • 2 cups all-purpose flour (250g)
  • 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 cream
  • 1 egg
  • 2 teaspoons 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
  • teaspoon ground ginger
  • teaspoon ground cloves
  • teaspoon ground nutmeg
  • 2-3 Tablespoons heavy cream

Instructions

Making the scones

  • Preheat oven to 400 degrees 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.

Nutrition

Serving: 1scone | Calories: 328kcal | Carbohydrates: 59g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 194mg | Potassium: 89mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1586IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg