Home › Other

CopyCat Starbucks Pumpkin Scones Recipe

By Jen Lunsford

on Aug 25, 2014, Updated Jan 01, 2024

15 Comments

This CopyCat Starbucks Pumpkin Scones Recipe is over the top AWESOME! Starting September 2nd we will all be able to head to Starbucks and officially start our fall season with our favorite Pumpkin flavors. My $$’s are burning a hole in my pocket as I anxiously wait to enjoy a Starbucks Pumpkin Scone and also a Pumpkin Spice Latte. I have been making my own CopyCat Starbucks Caramel Apple Spice at home this past week. I am enjoying one right now as a matter of fact, but I am really craving my Starbucks Pumpkin addiction.

Copycat Starbucks Pumpkin Scones Recipe

This past weekend Mike decided he would surprise me and make this CopyCat Starbucks Pumpkin Scones Recipe.I had mentioned my anticipation on the arrival of Starbucks fall menu items. I guess he was actually listening to me for once, ha ha. What a GREAT hubby!

Scones filled with yummy pumpkin flavors really have me excited for fall. Perfect with coffee for breakfast. Of course they are perfect with coffee for dessert. I suppose you could have them without coffee too! The spice glaze was so delish and the actual scone was one of the best I have had.

recipes in your inbox

subscribe for all the latest deliciousness

Email Address

By subscribing, I consent to receiving emails.

The hubby was amazed at how easy it really was to make homemade scones at home. He said they were quite simple minus the trip to the store for eggs (I guess I might have ate the last egg without telling him, lol).

INGREDIENTS
Scones:
2 1/2 cup Flour
6 tbsp Sugar
1 tbsp Baking Powder
1/4 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Cloves
1/4 tsp Ginger
1/2 cup cold Butter, cut into cubes
1/2 cup Pumpkin Puree
3 tbsp Heavy Cream
1 Egg
1 tsp Vanilla
Plain Glaze:
1 cup Powdered Sugar
2 tbsp Milk
Spiced Glaze:
1 cup Powdered Sugar
2 tbsp Milk
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Pinch of Cloves
Pinch of Ginger

DIRECTIONS
Preheat oven to 400.
Line a baking sheet with parchment paper or a silicone baking mat.
In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Pulse to combine.
Add cold butter and pulse until blended and it has texture like cornmeal.
In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
Combine wet and dry ingredients and stir until a soft dough forms.
Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
Roll the dough into roughly and 8×10″ rectangle, about 1″ thick.
Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
Then cut each each of these diagonally, making 8 triangles.
Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool on wire rack.
Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.

If you are a fan of CopyCat Recipes you will want to take a look at all the CopyCat Recipes I have shared. I have saved so much from my budget enjoying my favorite restaurant foods at home.

Adapted from Todd Wilbur’s copycat recipe.

No ratings yet

CopyCat Starbucks Pumpkin Scones Recipe

By: Jen Lunsford

SaveSaved Pin Recipe Rate Recipe Print Recipe

Ingredients 

• ▢ Scones:
• ▢ 2 1/2 cup Flour
• ▢ 6 tbsp Sugar
• ▢ 1 tbsp Baking Powder
• ▢ 1/4 tsp Salt
• ▢ 1/2 tsp Cinnamon
• ▢ 1/2 tsp Nutmeg
• ▢ 1/4 tsp Cloves
• ▢ 1/4 tsp Ginger
• ▢ 1/2 cup cold Butter, cut into cubes
• ▢ 1/2 cup Pumpkin Puree
• ▢ 3 tbsp Heavy Cream
• ▢ 1 Egg
• ▢ 1 tsp Vanilla
• ▢ Plain Glaze:
• ▢ 1 cup Powdered Sugar
• ▢ 2 tbsp Milk
• ▢ Spiced Glaze:
• ▢ 1 cup Powdered Sugar
• ▢ 2 tbsp Milk
• ▢ 1/4 tsp Cinnamon
• ▢ 1/4 tsp Nutmeg
• ▢ Pinch of Cloves
• ▢ Pinch of Ginger

Instructions 

• Preheat oven to 400.
• Line a baking sheet with parchment paper or a silicone baking mat.
• In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• Pulse to combine.
• Add cold butter and pulse until blended and it has texture like cornmeal.
• In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
• Combine wet and dry ingredients and stir until a soft dough forms.
• Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
• Roll the dough into roughly and 8x10" rectangle, about 1" thick.
• Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
• Then cut each each of these diagonally, making 8 triangles.
• Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
• Allow to cool on wire rack.
• Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
• Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
• When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.

Like this recipe? Rate and comment below!