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CopyCat Starbucks Pumpkin Scones Recipe

Author Jen


  • 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


  • 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.