A copycat recipe of Starbucks' pumpkin scones. These pumpkin spice scones are easy to make and super tasty with your coffee!
Happy October! This pumpkin scones recipe is the perfect way to welcome in my favorite month of the year. I'm in full pumpkin mode! You've already seen (and hopefully tried) the Pumpkin Bread French Toast my family enjoyed this week. We also can't wait to feast on our favorite pumpkin muffins and pumpkin snickerdoodles.
Why We Love This Recipe
One of my favorite pumpkin items I can enjoy year round is pumpkin scones. When I searched for a copycat Starbucks pumpkin scone recipe and found one, I was skeptical, but knew it was worth a try. Can I tell you I am so thrilled to have found "the one?" It is exactly what I was hoping for in both taste and texture.
Starbucks Copycat Scones
The icing is an essential part of this scone if you want it to be just like Starbucks. You do not need to use both icings if you want to cut back a little. But, if you eliminate both it just doesn't compare. The pumpkin spice drizzle definitely completes the perfection.
Over the years, Starbucks did change the shape of their scones from wedges to rectangles. I continue to shape my into wedges because it's easier and I just enjoy that shape more in a scone.
This recipe uses simple ingredients found in your grocery store. Most everything is probably already in your pantry.
For the Dough:
- Flour -- Use all-purpose flour and make sure to fluff it before measuring!
- Sugar -- We use white granulated sugar in this recipe.
- Leavener -- Just baking soda!
- Spices -- A mixture of cinnamon, nutmeg, cloves, and ginger. Or, sub with pumpkin pie spice if that's what you have.
- Butter -- Unsalted cold butter is best, because you'll cut it into small cubes. You'll add your own amount of salt.
- Canned pumpkin puree -- You can make your own pumpkin puree if you can't find the cans in the stores. If you need help, follow this quick and easy tutorial using pie pumpkins.
- Half and half -- I typically don't sub this, but if you need to heavy cream or milk will do.
- Egg -- For richness and structure.
Scroll to the recipe card at the bottom of this post for the rest of the ingredients (for the icing and glaze recipes) and instructions on how to make pumpkin scones.
- Do not overmix the dough. Scones are to be flaky and tender, so you want to handle the dough gently.
- Allow baked scones to completely cool before applying the icing.
- Store scones in the refrigerator in an airtight container for up to 5 days.
More Scone Recipes
If you love scones, you will enjoy these favorites!
- Apple Pie Scones
- Cinnamon Chip Scones
- Chocolate Chip Scones
- Butterscotch and Chocolate Chip Scones
- Lemon Scones
Made this recipe?
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This article was originally published October 2010 and updated September 2022 with more recipe tips and no changes to the actual recipe.
For the dough:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 6 Tablespoons cold unsalted butter , cut into small pieces
- ½ cup canned pumpkin
- 3 tablespoons half and half
- 1 large egg
For the sugar glaze:
- 1 cup powdered sugar , more as needed
- 2 tablespoons half and half , more as needed
For the pumpkin icing:
- 1 cup powdered sugar
- 1 tablespoon half and half
- 1 tablespoon pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ginger
- ⅛ teaspoon ground cloves
- Preheat oven to 425˚F. Line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder, salt and spices in a large mixing bowl. Use a pastry blender or two butter knives to cut in the butter until the mixture is crumbly in texture and resembles coarse cornmeal; set aside.
- In a small bowl, whisk together the pumpkin, half and half, and egg. Using a wooden spoon, fold into the dry ingredients until a crumbly dough ball forms. (You may need to use your hands.) It is very important not to over mix the batter. At this point it should still be kind of dry and crumbly.
- Loosely form the dough into a 7-inch disc on a lightly floured surface. Use a sharp knife or dough scraper to cut the dough into 8 equal triangles.
- Place each triangle on the prepared baking sheet. Bake 14 - 16 minutes, until the scones are golden brown.
- Remove from oven and transfer immediately to wire rack to cool. Once completely cooled, continue to sugar glaze directions below.
Sugar Glaze Directions:
- In a small bowl, whisk together the powdered sugar and half and half until smooth. Add more sugar or half and half until reaches a spreadable consistency. It should be thick and spreadable, but not too runny.
- Spread glaze over the top of each cooled scone. Let harden at room temperature before proceeding to the pumpkin icing directions.
Pumpkin Icing Directions:
- After the sugar glaze sets, whisk together the pumpkin icing ingredients. (You can use the same small bowl without cleaning.)
- Transfer icing to a small ziplock bag, cut a small hole in the corner and pipe in zig-zags on top of the scones. Let dry and set before serving.
- Nutrition information will vary since not all of the icing and glaze is necessarily used.