Pumpkin Scones (Starbucks Copycat) Recipe|

Pumpkin Scones (Starbucks Copycat) Recipe|

How To Make Pumpkin Scones (Starbucks Copycat)

Topped with glaze and spiced pumpkin icing, these Starbucks-inspired pumpkin scones are a soft and moist baked goodie perfect for fall.

Preparation: 25 minutes
Cooking: 15 minutes
Total: 40 minutes



For Scone:

  • cupsall purpose flour
  • 2tspbaking powder
  • ¼tspbaking soda
  • ½tspsalt
  • 1tspground cinnamon
  • ½tspground nutmeg
  • ¼tspground ginger
  • tspground cloves
  • ¼cuplight brown sugar,packed
  • 3tbspgranulated sugar
  • ½cupunsalted butter,cold and diced into ½ inch pieces
  • ½cupcanned pumpkin puree,plus 1 tbs), chilled, don’t chill in can
  • tbspbuttermilk
  • 1large egg
  • 1tspvanilla extract
  • 1tbsphoney
  • 1tbsphalf and half

For Glaze:

  • 1cuppowdered sugar
  • 2tbsphalf and half,then more as needed

For Pumpkim Icing:

  • ¾cuppowdered sugar
  • 1tbsppumpkin puree
  • ¼tspground cinnamon
  • tspground nutmeg
  • tspground ginger
  • 1tbsphalf and half



  1. Preheat oven to 425 degrees F.

  2. In a food processor, pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and granulated sugar until well blended.

  3. Alternatively, whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter.

  4. Add butter and pulse mixture several times to cut butter into the mixture (large pieces of butter should no longer be visible). Pour the mixture into a large mixing bowl and create a well in the center.

  5. In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey. Pour mixture into well in flour/butter mixture.

  6. Stir the mixture with a wooden spoon to incorporate, then knead in a bowl (or on a work surface) by hand several times to bring the mixture together.

  7. Dust a work surface with flour then invert the dough onto the surface. Pat and shape dough into an even 8-inch round.

  8. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).

  9. Transfer scones to a Silpat or parchment paper-lined baking sheet. Brush tops with 1 tablespoon half and half then bake in preheated oven for 13 to 15 minutes until tops are golden brown and toothpick inserted into center comes out clean.

  10. Transfer to a wire rack and cool for no longer than 10 minutes before spreading with glaze.


  1. In a mixing bowl, whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny).

  2. Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.

Pumpkin Glaze:

  1. In a mixing bowl, whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half.

  2. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from the corner, and drizzle mixture over tops of scones. Allow icing to set.

  3. Best served the day prepared.


  • Calories: 406.75kcal
  • Fat: 13.49g
  • Saturated Fat: 8.19g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 3.52g
  • Polyunsaturated Fat: 0.74g
  • Carbohydrates: 67.24g
  • Fiber: 1.73g
  • Sugar: 38.33g
  • Protein: 5.22g
  • Cholesterol: 56.80mg
  • Sodium: 296.79mg
  • Calcium: 126.05mg
  • Potassium: 117.67mg
  • Iron: 2.24mg
  • Vitamin A: 249.35µg
  • Vitamin C: 0.89mg
Want to share your experience making these Pumpkin Scones or discuss the Starbucks Copycat recipe? Join the conversation in the Baking and Desserts forum!

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