If you love Starbuck’s Pumpkin Scones, you’ve got to give this copycat recipe a try! The double cinnamon glaze on the scones gives them the sweetness they need!
For more pumpkin recipes, be sure to try this delicious, moist Chocolate Chip Pumpkin Bread. Better than Starbucks! Or give our pumpkin cream cheese muffins a try next!
Starbucks Copycat Recipe
We’re heading into fall now and pumpkin scones seem like a good way to welcome the season (I can’t wait for the Cranberry Bliss Bars).
With a moist crumb and a sweet glaze, it was just the snack I needed with my cup of coffee. (Have you tried my Pumpkin Cream Cold Brew Coffee yet? DELISH).
These copycat starbuck’s scones were every bit as good as the original!
- The scone itself is so moist, not overly dry and crumbly like some I have eaten before. They’re sweeter than your average scone, too, with lots of good pumpkin flavor.
- Did I mention how amazing these pumpkin scones smelled while they were baking? All those autumn spices and the aroma of the pumpkin that filled my kitchen definitely got me in the mood for fall!
- And, oh my goodness, that glaze. Most scones stop with just one layer of glaze but with these scones, you’re going to amp the sweetness up a notch with two different kinds of glaze.
Pumpkin Scones make a great on-the-go breakfast or an afternoon pick-me-up. If you’ve been finding yourself making regular pit stops at Starbucks for one, making a batch of these can save you the time (and the cash).
Pumpkin Recipes: Pumpkin Dump Cake | Pumpkin Coffee Cake
How to Make Pumpkin Scones
Mix Wet Ingredients. In small bowl, mix canned pumpkin, heavy cream and egg with a whisk. Set aside.
Add Dry Ingredients. Use the paddle attachment on your stand mixer to mix flour, sugar, baking powder, baking soda, and spices. Add in cold butter cubes and mix until crumbly. Slowly add in the pumpkin mixture and mix until thoroughly combined.
Note: The dough will be crumbly, so you’ll need to mix with your hands at this step. if it’s too sticky, add about 1/4 cup flour until you can manage it easily.
Form Rectangle. Divide dough in half, and form the dough into a 12×6 inch rectangle. If it’s too sticky, use your hands to mix in enough flour so it is easier to shape. I sprinkle my silpat (or counter) with about 1/4-1/2 cup flour.
Cut Scones. Cut dough into 3 rectangles by making three vertical cuts. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should now have 18 triangles.
Bake. Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough. Let the scones cool completely before glazing.
Favorite Scones: Orange Scones | Blueberry Lemon Scones
How to Make the Glaze
There are two different glazes used in this recipe, just like the scones from Starbucks.
To make the vanilla glaze: Whisk the powdered sugar with heavy cream. Using a pastry brush, paint the tops of each scone with the glaze.
To make the cinnamon glaze: Whisk the powdered sugar, cinnamon, all spice and heavy cream together until smooth. Pour into a ziploc bag and cut the corner. Drizzle the glaze over all the scones.
Allow to dry (about 15 minutes). Eat and enjoy!
Storage
These scones are best eaten within a couple of days of baking. Keep them covered in an airtight container or wrapped tightly with plastic wrap.
Scones can also be stored in the freezer then thawed before serving, if you need to make them further ahead of time.
More Easy Dessert Recipes
- Slow Cooker Apple Cake
- Pumpkin Snickerdoodles
- Apple Crumble
- Pumpkin Zucchini Bread
- Pumpkin Roll
- Pumpkin Pie
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Pin ItPumpkin Scones
Ingredients
For the Scone:
- 4¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 Tablespoon cinnamon
- ¾ cup unsalted butter cold, cut in cubes
- 1 cup canned pumpkin puree
- ½ cup heavy whipping cream
- 2 large eggs
For the Vanilla Glaze:
- 1 ½ cup powdered sugar
- 3 Tablespoons heavy cream
For the Cinnamon Glaze:
- 1½ cups powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- 3 Tablespoons heavy whipping cream
Instructions
- In small bowl, mix the pumpkin, heavy cream and egg with a whisk. Set aside.
- In mixer, using paddle attachment, mix flour, sugar, baking powder, baking soda, and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined. Dough will be crumbly, so you’ll need to mix with hands. if it’s too sticky, add about 1/4 cup flour until you can manage it easily.
- Divide dough in half, and form the dough into a 12×6 inch rectangle. If it’s too sticky, using hands, mix in enough flour so it is easier to shape. I sprinkle my silpat (or counter) with about 1/4-1/2 cup flour).
- Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should have 18 triangles.
- Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough.
- Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze.
- To make the cinnamon glaze, whisk all the ingredients together until smooth. Pour into a ziploc bag and cut the corner. Drizzle the glaze over all the scones. Allow to dry (about 15 minutes). Eat and enjoy!
Notes
- STORAGE. These scones are best eaten within a couple of days of baking. Keep them covered in an airtight container or wrapped tightly with plastic wrap.
- FREEZE. Scones can also be stored in the freezer then thawed before serving, if you need to make them further ahead of time.
Video
Nutrition
These copycat Starbucks pumpkin scones are full of pumpkin flavor and fall spices. Topped with two layers of glaze, you won’t be able to resist this homemade pastry!
Pumpkin anything is my fav. These look so wonderful. Come visit us today. We have an awseome apple recipe.
Kimby- sorry, I ate it!
OhKeeka- YOU CAN DO IT! They are so easy, I promise.
I’ve never made scones either! But you make it sound so easy, maybe I should try. Now that it’s fall, I find myself constantly craving pumpkin.
These look amazing!
Two glazes?? I’ll take that scone on the lower right, please.
Pumpkin is right up my alley and I’ve never made scones before either!
Oh you KNOW I will be making these!! YUMMO!
The pumpkin scones sound wonderful! Thanks for sharing and linking to TMTT.
Oh yum! These just scream Fall. They also scream “EAT ME!” 🙂
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Thanks!
What a perfect Fall treat! They look fantastic!
My husband requested scones this weekend too! But he wasn’t ready for a fall flavored one just yet:-) I am on a huge pumpkin kick right now so these are looking fabulous to me!!!
Wow these are absolutely gorgeous, can’t wait to try them.
I am in love with the Starbuck’s pumpkin scone and have been wanting to make them for awhile. Thanks for the recipe!
These look great! Pumpkin makes everything better.
mmm! Love me some pumpkin! These look amazing!
Yum! These look delish. I’ve never really made anything using pumpkin, accept for soup, and I think this recipe will be a great start 🙂
http://hundreds-n-thousands.blogspot.com/
I love anything pumpkin…well probably not anything, but most things! These look great. I am pinning them now..yum!
I love making scones. Here is a link to a Cinnamon Sugar Scone (Starbucks-like) recipe that I use a lot. I have “pinned” the pumpkin scones, and am looking forward to trying them.
http://myfavoritefinds.blogspot.com/2011/01/cinnamon-sugar-scones.html
My mistake–the order is not quite right–sorry–Can’t wait to try them.
I think the instructions are missing something.
Oh, My Word! These are so good! I did make them round the traditional Irish way, though. I got 14 4” rounds.
These are so easy to make that I’m making these from now on instead of pumpkin bread. The flavor is so buttery and pumpkiny.
That you Aimee for sharing!