Pumpkin Scone Starbucks Copycat Recipe
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My Pumpkin Scone Starbucks copycat is moist, tender, and perfectly flaky! Absolutely bursting with pumpkin pie flavors, it’s topped with a pumpkin sugar glaze to boot. Once you make this drool-worthy recipe for pumpkin scones from Starbucks, you’ll want to make them all the time!!
Pumpkin Scone Starbucks
I always really enjoyed a good pumpkin scone from Starbucks when it was on the menu — and was pretty bummed when they removed it!
Well, what’s a food blogger to do when her favorite coffee shop no longer carries one of her favorite treats? She makes them from scratch at home, of course!!
I’m so happy with how my Starbucks pumpkin scone recipe came out that I had to share it with all of you! It basically tastes like pumpkin pie in scone form with a double dose of glaze on top.
This isn’t my first Starbucks copycat! Don’t forget to try my coffee cake, Iced Cinnamon Dolce Latte, brownies, and lemon loaf recipes too.
It definitely isn’t my first pumpkin recipe either! Find all of my favorites here.
Ingredient Notes and Substitutions
- All-Purpose Flour – The base of our scones! Flour provides structure and texture.
You can use whole wheat flour or even your favorite gluten-free option, but keep in mind that the taste and texture may differ a bit. - Granulated Sugar – Adds sweetness and helps with browning.
- Baking Powder – Our leavening agent — baking powder gives the Starbucks pumpkin scones lift and causes them to rise.
- Butter – You need unsalted butter that’s cold and cubed for the flakiest, most tender texture.
- Pumpkin Purée – Here’s where most of our pumpkin flavor comes from! Make sure you grab pumpkin purée, not pumpkin pie filling.
The latter is full of sugar and other things that we don’t need here! - Milk – Adds moisture to the scone batter and helps bind the ingredients together.
- Seasonings – I’m using salt, cinnamon, nutmeg, cloves, and ginger for the scones themselves, plus the same for the pumpkin glaze.
These classic pumpkin pie spices provide a warm and cozy flavor you know and love!
By the way, you can always adjust the amount of spices according to your taste preferences if you need to.
- Sugar Glaze – Powdered sugar, cream, and vanilla extract are all you need to make the white glaze.
- Pumpkin Glaze – Here, you’ll use the seasonings I mentioned above, plus some more pumpkin purée, powdered sugar, and half-and-half or cream.
Tips and Tricks to Make Perfect Starbucks Pumpkin Scones
- Cold ingredients are key.
Before you get started on your pumpkin scone Starbucks copycat, make sure that the butter is very cold and cubed. This is essential for creating the flakiest texture!
You may also want to take the time to chill the finished dough for about 15 minutes before cutting and baking. This will help the butter firm back up and prevent the scones from spreading.
- Use your fingers to cut the butter.
The butter contributes a lot to the final texture of your scones — so much so, it deserves two tips!
Use your fingertips to incorporate it into the dry ingredients. This will keep the gluten from overdeveloping (often caused by overmixing), and give you a more tender crumb!
If you don’t want to get your hands dirty, you can always use a pastry cutter instead.
- Check for doneness after 15 minutes.
So your Starbucks pumpkin scones don’t burn! You’ll be able to tell they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean.
That said, all ovens vary, so your scones may need the full 18 minutes… so definitely make sure to double-check with that toothpick!
- Fun modifications to try!
There are tons of ways to make this recipe for pumpkin scones from Starbucks your own.
You could make mini scones by cutting the dough into smaller triangles — be sure to adjust the baking time accordingly! These would be so fun for brunch.
Try experimenting with different glaze flavors too. You can add extracts like almond, maple, or orange to the sugar glaze in particular.
Some chopped walnuts or pecans in the dough will add crunch and flavor. Or, sprinkle some cinnamon sugar on top before baking for a sweet touch!
Prep Ahead
- Preheat your oven to 400°F
- Line baking sheet with parchment
- Sift the powdered sugar
- Make the sugar and pumpkin glazes
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
- Pastry Cutter to cut the butter.
- Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Wire Rack – Great for cooling all kinds of baked goods.
Serving Suggestions
Serve your Starbucks pumpkin scones as soon as you finish decorating! They pair so well with a warm maple latte, a cup of hot apple cider, or simply with some coffee or tea.
Hoping for something a bit more indulgent? Try them with a side of pumpkin butter or cream cheese frosting! These scones would also be super tasty with a dollop of homemade maple whipped cream or a scoop of vanilla ice cream for a decadent dessert.
And finally, for a festive twist, try sprinkling some orange zest on top of the glazes for a burst of extra citrus flavor.
The possibilities are endless when it comes to this Starbucks pumpkin scone recipe!
Storing, Freezing, and Reheating
I find that this pumpkin scone Starbucks copycat is best enjoyed fresh. But if you have leftovers, they will keep in an airtight container at room temperature for up to 2 days.
You can also freeze the scones! Bake them first but hold off on decorating them.
Once they’ve cooled completely, flash freeze on a baking sheet, then place in an airtight container. They’ll keep in the freezer for up to 3 months.
To reheat, make sure to allow them to thaw in the fridge overnight if working from frozen. Then, return to the oven at 350°F for 5-8 minutes. Once they’re warm, you can add the glazes!
Starbucks Pumpkin Scone Recipe FAQ
Unfortunately, no! As of last year, these fall treats have been discontinued from their menu.
Maybe they’ll bring them back soon… you never know. In the meantime, make my pumpkin scone Starbucks copycat instead!
Absolutely! Follow the instructions on the recipe card as written, but place the dough wedges in a single layer in the air fryer basket instead of on a baking sheet in the oven. Be sure to leave some space between them — you may need to work in batches.
Air fry for 10-12 minutes or until golden brown and cooked through. Let them cool on a wire rack before decorating.
Not necessarily. A scone is denser than a biscuit and can be savory or sweet. Scones can be round or triangle-shaped, while biscuits are generally just round.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Starbucks Copycat Recipes
Pumpkin Scone Starbucks Copycat Recipe
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated 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 unsalted butter, cold and cubed
- 1/2 cup canned pumpkin puree
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Sugar Glaze
- 125 grams powdered sugar, sifted
- 1 to 2 tablespoons cream
- 1 teaspoon vanilla extract
For the Pumpkin Glaze:
- 125 grams powdered sugar, sifted
- 1 tablespoon pumpkin puree
- 1/8 teaspoon cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 to 2 tablespoons half and half or cream
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the pumpkin puree, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a square about 1 inch thick.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or grease it with butter.
- Cut the dough into 8 wedges and place the scones in a single layer on your baking sheet or baking pan, leaving some space between each scone.
- Bake for 15-18 minutes or until the scones are golden brown and cooked through. Remove from the oven and allow them to cool on a wire rack.
Meanwhile prepare the sugar glaze:
- Add the sugar to a small or medium bowl, then add one tablespoon of cream or half and half and vanilla extract and stir. Check the consistency, if it’s too thick add half and half, ½ teaspoon at a time. stir until incorporated and the desired consistency is reached.
Prepare the pumpkin glaze
- In another bowl combine the sugar, spices, pumpkin puree, and cream. Stir until you get a creamy glaze. Check the consistency, it should be thicker than the white glaze so it doesn’t mix with the sugar glaze, as you will use it to decorate on top.
Decorate the scones:
- Once the scones have cooled, take the prepared sugar glaze and use a spoon to drizzle it over the top of each scone. Next, take the pumpkin glaze and drizzle it over the sugar glaze on each scone. You can use the same spoon or a different one. Allow the glazes to set for a few minutes before serving.
Air Fryer instructions:
- Preheat the air fryer to 375°F. Cut the dough into 8 wedges and place the scones in a single layer in the air fryer basket, leaving some space between each scone. You may need to cook them in batches depending on the size of your air fryer.
- Air fry the scones for about 10-12 minutes, or until they are golden brown and cooked through. Check for doneness and adjust the cooking time if needed.
- Once the scones are cooked, transfer them to a wire rack to cool.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2024
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