Continuing my obsession with all-thing-Starbucks, of course I have a Copycat Starbucks Pumpkin Scones Recipe!
These taste just like the real deal, yet you’ll find that they’re much more tender and delicious than those you buy at the coffee shop. My husband brought one home from SBux yesterday, and it was stiff and commercial-looking. My Copycat Starbucks Pumpkin Scones Recipe is so much better!
How to make Copycat Starbucks Pumpkin Scones:
Butter is cut in to the dry ingredients to create a crumbly mixture. Then the crumbly mixture is added to a mix of pumpkin purée, egg and cream. The dough at this point will be sticky. You’ll sprinkle in some more flour until it’s not quite as sticky and easier to shape into a round of dough. The pumpkin scones dough is then formed into a flattened rectangle on a floured, parchment-lined baking sheet.
Then you’ll cut the rectangle in half lengthwise and cut each half into 5 triangles. It’s easiest to use a knife that has been sprayed with nonstick spray for this. You’ll end up with 10 triangles. Oh, so carefully pull the triangles apart so that there is a little bit of space between them. When the scones bake, they’ll puff up and crash into each other.
Then you’ll grab your knife and gently cut the baked scones and pull them apart again.
Spiced icing is added next. It’s a mix of powdered sugar, cream and pumpkin spices. You’ll spoon the icing into a zip baggie and snip the corner. Then you’ll squeeze the baggie and drizzle the icing over each scone and give the icing a chance to set.
And there they are- ready to eat with your coffee. Or to nibble as a mid-day snack with milk. Or eat them as breakfast for dinner. They are tender and delicious, which is what a coffee shop scone usually isn’t. They’ll be a little more cakey than flakey. They’re definitely an amazing fall treat!
Freezing tips:
These Copycat Starbucks Pumpkin Scones freeze well. After the icing has set, wrap each individually in foil and just pop them into your freezer. They defrost quickly in the microwave (minus the foil).
So I’ve shown you how to make a Pumpkin Spice Latte and an Iced Coffee. And you can also make my Copycat Starbucks Egg Bites and Copycat Starbucks Vanilla Bean Scones. Now you’re all set to “coffee shop it” at home!
Here are a few more recipes for scones you might like to try:
- Whole Wheat Cranberry Scones
- Double Orange Scones with Orange Butter
- Blueberry Lemon Scones
- Copycat Starbucks Vanilla Bean Scones
- Apple Pecan Scones
- Strawberry Buttermilk Scones
- Triple Chocolate Scones
- Fresh Peach Scones
Starbucks Copycat Pumpkin Scones
Ingredients
SCONES:
- 2 cups (+ more) all purpose flour
- 3/4 cup granulated white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsweetened pumpkin puree
- 3 tablespoons half and half cream
- 1 large egg
- 6 tablespoons cold butter, cut into pieces
ICING:
- 3/4 cup powdered sugar
- ½ to 1 tablespoon half and half cream
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch of ground ginger
- pinch of ground cloves
Instructions
PREPARE THE SCONES:
- Preheat the oven to 425°F. Spray a baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.
- In a medium bowl, whisk together dry ingredients- flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
- In a large bowl, whisk together the pumpkin, half and half cream and egg.
- Use a pastry cutter or two knives to cut the butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
- Add the dry ingredients to the pumpkin mixture and stir until the dough comes together. The dough will be wet- just go ahead and sprinkle a little more flour into the dough until it's easier to handle (you'll be working in 1/4 to 1/3 cup additional flour to get the right consistency). Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out the dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 5-inches wide. Use a large knife or a pizza cutter to slice the dough in half horizontally. Cut 5 triangles on one side and 5 on the other. Gently pull the triangles apart, leaving about ½-inch space between each one.
- Bake 14 to 16 minutes on the prepared baking sheet. The scones should begin to turn light brown.
ADD THE ICING:
- When the scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for the icing.
- Prepare the icing by whisking the icing ingredients together in a medium bowl. Whisk until smooth. Spoon the icing into a zip baggie and snip the corner. Squeeze the baggie and drizzle the icing over each scone and allow the icing to set before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had leftover fresh pumpkin from Thanksgiving, so decided to surprise the family with some fresh pumpkin scones for breakfast. These were fabulous!!! I used Eggnog instead of half-n-half. Also used eggnog and powdered sugar for the icing. In 30 minutes I had an amazing breakfast treat for the family.
These are amazing. I just made them for my neighbor (secret santa). Thank You so much for the wonder spot – on recipe.
These are great. I made it exactly as the recipe states, with the addition of the suggested 1/2 tsp baking soda. They are in a whole different class then the ones at Starbucks. These are light and moist, the spices are wonderful. Mine rose more then the picture suggests. i cut the “middle” rectangle i to 4 triangles because my middle was a little too big. The “small” ones are even very large, when baking again I would do all the thirds into four pieces. The suggestion to drip the spice glaze looks lovely. Thanks for this recipe.
oop! forgot to comment that we used non-dairy creamer instead of half-n-half and it was TOTALLY fine. Richness was all in there!
Wow! Googled for a similar recipe & stumbled in here. Looked good, so my 11 yr old and I whipped up a batch for Thanksgiving Brkfst this AM. They were super sticky, so we floured a lot. I was a little worried about that, but they turned out ridiculously yummy!!! So moist and just the right amount of sweet for us. Strbux can’t touch these babies. All the kids loved them as much as the adults. None of us could stop nibbling! Thanks for this one. It’s going in the keeper file! My tea kettle’s whistling. Off for a cup and another scone, while he kids are asleep- ha!
Hi Susie’s sister! I always make mine GF/dairy free and no one at work can tell the difference. I use whatever alternative milk I have, Bob’s Red Mill GF flour because it is easy, and add xanthan gum. I like Zoe’s flax idea; I was thinking of trying chia seeds instead of eggs in my next batch.
These were AWESOME!
I also did a gluten-free vegan version and they turned out amazing (substituted Bob’s Red Mill GF flour, 1 tbsp ground flax mixed with 1/4 cup warm water for the egg, and Earth Balance for the butter)…
These pumpkin scones brought rave reviews at breakfast this morning! I also added a bit of flour to manage the dough from bowl to oven. But I will certainly make this recipe again as the scones did not last till lunchtime!
I love Starbucks Pumpkin scones! And I definitely love this recipe! Thanks for sharing it!
I very much enjoy your site! I look forward to your recipes. I made the scones last night and just finished having coffee and a wonderful pumpkin scone. Thanks and keep on cooking and posting.