This Copycat Starbucks Pumpkin Scones recipe is the perfect way to celebrate pumpkin season. Made with simple ingredients, you’ll have homemade delicious pumpkin scones in no time!
In case you didn’t know, one of Starbucks’ most sought-after seasonal treats is the Starbucks Pumpkin Spice Scones.
These decadent delights are filled with the warmth of pumpkin spices and a gentle hint of sweetness, and is a favorite of many during the fall season.
And if you’ve ever found yourself waiting eagerly for the calendar to turn to September just to get your hands on one of these beauties, you’re in for a treat.
This Starbucks copycat pumpkin scone recipe will not only bring the magic of fall to your kitchen but also lets you enjoy these delectable treats anytime you want, right at your home!
Oh and in case you’re wondering, this copycat recipe tastes like the real thing!
Looking for more Starbucks copycat recipes? Check out our Copycat Starbucks Pink Drink, Copycat Starbucks Cranberry Bliss Bars, and Starbucks Copycat Birthday Cake Pops.
Frequently Asked Questions:
What do these pumpkin scones pair well with?
Personally, I like to pair my pumpkin scones with a hot cup of coffee, latte or tea. It also pairs well with a glass of milk or some hot chocolate.
Why did I not end up with light and fluffy scones?
There are several reasons for this, if you sift your dry ingredients (as outlined in the notes) this will help you get a fluffy scone, another common mistake is overworking (over stirring or over handling) the dough which develops gluten, creating a tough texture. Be sure not to over-mix your batter
How do I store leftovers?
Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days. If you want to store them longer, place inside a ziploc freezer bag and freeze.
What spices do I need to make my own pumpkin pie spice?
If you don’t have pumpkin pie spice in your spice drawer, you can make your own by using my Homemade Pumpkin Pie Spice recipe.
Ingredients Needed to Make Starbucks Copycat Pumpkin Scones
For The Scones:
- All-purpose flour
- Baking powder
- Salt
- Pumpkin pie spice
- Ground cinnamon
- Granulated sugar
- Pumpkin puree (canned pumpkin, not pumpkin pie filling)
- Egg
- Heavy cream, chilled
- Unsalted butter, chilled and cut into 1/2-inch cubes
For The Glaze:
- Powdered sugar
- Heavy cream, divided
For The Drizzle:
- Powdered sugar
- Pumpkin pie spice
- Pumpkin puree
- Heavy cream
Other items you may need:
How to Make Starbucks Pumpkin Scones at Home
Preheat the oven to 425° F.
In a large mixing bowl sift flour, baking powder, salt, and spices
Whisk in the sugar
Add cold butter to the flour mixture and blend with a pastry cutter until coarse crumbs form
In a separate bowl, whisk together the pumpkin purée, egg, and heavy cream until well combined
Fold the pumpkin mixture (wet ingredients) into the flour mixture using a soft silicone spatula. Do not over-stir, instead stir until just barely combined, (the dough should appear ragged)
Transfer the dough onto a parchment-lined baking sheet that has been dusted with flour (a lightly floured surface)
Lightly pat the dough down to form an 8-inch circle.
Using a sharp knife sprinkled with flour, make 8 even triangular cuts (8 equal wedges). Separate each of the triangles of dough slightly so they have room to expand when they bake.
Bake in the oven for approximately 15 minutes or until golden brown on top and cooked through.
Remove the scones from the oven and place the cookie sheet on a cooling rack to cool completely
While the scones are cooling, make the glaze by combining the powdered sugar and 3 tablespoons of heavy cream in a mixing bowl with a spout, mix until you have the desired consistency (you may need to add the extra tablespoon of heavy cream if the mixture is not a pourable enough texture).
Pour (or spoon) the glaze over the tops of each of the scones letting the glaze drip down the sides. Let it set while you prepare the drizzle
In a small bowl, combine the powdered sugar, pumpkin pie spice, pumpkin purée, and heavy cream until smooth. Transfer to a piping bag or sealable sandwich bag with the corner snipped off. Drizzle thin lines across the glaze
Allow to set for about 10 minutes before serving
Serve and Enjoy!
Things to Note:
- Sifting is important because not only does it help get rid of any lumps in the baking powder, but it also helps to aerate the dry ingredients, resulting in a fluffier scone.
- If you don’t have a pastry cutter, you can use two knives to cut the butter into the flour
- After you cut out the dough, make sure to give them a little room on the baking tray so that they’re about ¼-inch apart. This way, they’ll rise upwards and evenly during the baking process, instead of flattening out and to the sides.
- It’s crucial to get the correct amount of flour to achieve a light and fluffy scone with good rise, if you don’t have a kitchen scale then the spoon and level method is a good technique to get the correct amount of flour.
Reasons Why We Love This Recipe:
- It is delicious
- Is an easy recipe to make (just a little time consuming)
- It tastes just like Starbucks scones
- You can make these for a fraction of the price at home
Copycat Starbucks Pumpkin Scones
Equipment
Ingredients
For The Scones:
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ⅓ cup granulated sugar
- ½ cup pumpkin puree canned pumpkin, not pumpkin pie filling
- 1 large egg
- ¼ cup heavy cream chilled
- ½ cup 1 stick unsalted butter, chilled and cut into 1/2-inch cubes
For The Glaze:
- 1 cup powdered sugar
- 4 tablespoons heavy cream divided
For The Drizzle:
- ½ cup powdered sugar
- ½ teaspoon pumpkin pie spice
- 2 teaspoons pumpkin puree
- 1-2 Tablespoons heavy cream
Instructions
- Preheat the oven to 425° F.
- In a large mixing bowl sift flour, baking powder, salt, and spices
- Whisk in the sugar
- Add cold butter to the flour mixture and blend with a pastry cutter until coarse crumbs form
- In a separate bowl, whisk together the pumpkin purée, egg, and heavy cream until well combined
- Fold the pumpkin mixture (wet ingredients) into the flour mixture using a soft silicone spatula. Do not over-stir, instead stir until just barely combined, (the dough should appear ragged)
- Transfer the dough onto a parchment-lined baking sheet that has been dusted with flour (a lightly floured surface)
- Lightly pat the dough down to form an 8-inch circle.
- Using a sharp knife sprinkled with flour, make 8 even triangular cuts (8 equal wedges). Separate each of the triangles of dough slightly so they have room to expand when they bake.
- Bake in the oven for approximately 15 minutes or until golden brown on top and cooked through.
- Remove the scones from the oven and place the cookie sheet on a cooling rack to cool completely
- While the scones are cooling, make the glaze by combining the powdered sugar and 3 tablespoons of heavy cream in a mixing bowl with a spout, mix until you have the desired consistency (you may need to add the extra tablespoon of heavy cream if the mixture is not a pourable enough texture).
- Pour (or spoon) the glaze over the tops of each of the scones letting the glaze drip down the sides. Let it set while you prepare the drizzle
- In a small bowl, combine the powdered sugar, pumpkin pie spice, pumpkin purée, and heavy cream until smooth. Transfer to a piping bag or sealable sandwich bag with the corner snipped off. Drizzle thin lines across the glaze
- Allow to set for about 10 minutes before serving
- Serve and Enjoy!
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.