May 31, 2023
Review RecipeStarbucks Copycat Pumpkin Scones
This Starbucks copycat pumpkin scones recipe is the perfect fall treat to enjoy with your morning coffee.
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Starbucks copycat pumpkin scones are always a favorite during the fall season. You can easily make these delicious pumpkin spice-flavored treats at home with our scrumptious recipe.
For more yummy pumpkin recipes, take a look at this cream cheese pumpkin roll and our flavorsome pumpkin cheesecake bars.
STARBUCKS COPYCAT PUMPKIN SCONES INGREDIENTS
You’ll need:
For the Pumpkin Scones:
- 2¼ cups of all-purpose flour
- 2 teaspoons of baking powder
- ¼ teaspoon of baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon of allspice
- ¼ teaspoon of ground ginger
- 1 teaspoon of pumpkin pie spice
- ¼ cup of packed light brown sugar
- 3 tablespoons of granulated sugar
- ½ cup of salted butter, cold
- ½ cup pumpkin puree, chilled
- 3½ tablespoons of buttermilk
- 1 large egg
- 2 teaspoons of vanilla extract
- 1 tablespoon of honey
- 1 tablespoon of whole milk
For the White Glaze:
- 2 cups of powdered sugar
- 1 tablespoon of butter, melted
- ¼ cup of heavy cream (add more as needed)
For the Pumpkin Icing:
- 1 cup of powdered sugar
- 1 tablespoon of canned pumpkin puree
- 1 teaspoon of pumpkin pie spice
- ¼ teaspoon of ground cinnamon
- ⅛ teaspoon of allspice
- ⅛ teaspoon of ground ginger
- 3 tablespoons of heavy cream (add more as needed)
PRO TIP:
Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
SUBSTITUTIONS AND ADDITIONS
SPICES: If you don’t have the required cinnamon, allspice and ginger, you could add in extra pumpkin pie spice. If you don’t have pumpkin pie spice, simply add in more of the other spices, plus a pinch of nutmeg and ground cloves if you have them.
LIGHT BROWN SUGAR: This can be swapped for dark brown sugar if needed.
BUTTERMILK: If you don’t have this to hand, you can use regular milk and ½ teaspoon of vinegar or lemon juice.
HOW TO MAKE THIS STARBUCKS COPYCAT PUMPKIN SCONES RECIPE
For the Pumpkin Scones:
STEP ONE: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
STEP TWO: In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, all spice, ground ginger, pumpkin pie spice, light brown sugar, and granulated sugar. Whisk together.
STEP THREE: Dice the cold butter into ½ inch cubes and mix it into the flour mixture using a pastry cutter or two sharp knives.
PRO TIP:
You could also use a food processor to mix in the butter.
STEP FOUR: In a separate large mixing bowl, combine the pumpkin puree, buttermilk, egg, vanilla extract, and honey. Stir with a whisk to combine.
STEP FIVE: Put the wet ingredients into the bowl with dry ingredients. Stir with a large wooden spoon until just combined.
STEP SIX: Lightly flour a flat work surface and place the ball of scone dough onto it. Knead together several times.
STEP SEVEN: Pat the dough down and shape it into a circle that’s roughly eight inches in diameter. Use a sharp knife to cut it into eight equal wedges.
PRO TIP:
A pizza cutter works really well to cut the dough into wedges.
STEP EIGHT: Place the wedges on your lined cookie sheet and brush the top of each scone with milk.
STEP NINE: Bake at 400°F for 13-15 minutes.
PRO TIP:
Check the scones are done by inserting a toothpick into the center of a scone – it should come out clean.
STEP TEN: When the scones are a light golden brown color, remove them from the oven and place scones onto a wire rack to cool for 8-10 minutes.
For the White Glaze:
STEP ONE: In a medium mixing bowl, add the powdered sugar, melted butter and heavy cream. Whisk together until no lumps remain. It should be thick, not runny. Add more cream, one tablespoon at a time until the desired consistency is reached.
STEP TWO: Spoon the glaze over the top of each scone and leave to set for at least twenty minutes.
For the Pumpkin Glaze:
STEP ONE: In a medium bowl, add the powdered sugar, pumpkin puree, pumpkin pie spice, ground cinnamon, all spice, ground ginger, and heavy cream. Whisk together until no lumps remain.
STEP TWO: Put the pumpkin glaze into a piping bag with a small round tip. Pipe the glaze over the scones. Allow to set for at least twenty minutes before serving.
HOW TO SERVE
These Starbucks scones are delicious with a homemade pumpkin spice latte on the side. Or you can add these scones to a plate alongside our Starbucks lemon loaf.
MORE PUMPKIN RECIPES
STORAGE
IN THE FRIDGE: It’s best not to put your pumpkin scones in the fridge, as the cold air can make them dry out. Instead, place them in an airtight container at room temperature and they’ll be good for around five days.
IN THE FREEZER: Pumpkin scones freeze really well. Just wrap each scone in plastic wrap and place them in a zip-top bag. You can keep scones in the freezer for up to three months. Defrost at room temperature or in the microwave.
We believe that this copycat Starbucks pumpkin scones recipe tastes just as good as the real thing, if not better! Moist and flavorsome with sweet pumpkin and warm fall spices, these scones are the perfect treat to enjoy on your coffee break.
FREQUENTLY ASKED QUESTIONS
Can I keep these scones on the counter?
These scones should be kept on the counter as they will dry out in the fridge. Just make sure to store them in an airtight container.
If I can’t find pumpkin pie spice, what can I use instead?
If you can’t find pumpkin pie spice in the store, you could use either cinnamon or a combination of cinnamon and nutmeg.
Can you freeze these scones?
You can freeze the scones for up to three months.
MORE RECIPES YOU’LL LOVE
- Cabbage Roll Soup
- Crockpot Chicken and Gravy
- Apple Pie Bites
- Pie Crust
- Cheese Danish
- Pumpkin Coffee Cake
- Pumpkin Spice Muffins
Starbucks Copycat Pumpkin Scones
This Starbucks copycat pumpkin scones recipe is the perfect fall treat to enjoy with your morning coffee.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- ¼ cup packed light-brown sugar
- 3 tablespoons granulated sugar
- ½ cup salted butter cold and diced into ½-inch pieces
- ½ cup canned pumpkin puree chilled separately in a bowl
- 3½ tablespoons buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 1 tablespoon whole milk
White Glaze
- 2 cups powdered sugar
- 1 tablespoon melted butter
- ¼ cup heavy cream then add more as needed 1 tablespoon at a time
Pumpkin Glaze
- 1 cup powdered sugar
- 1 tablespoon canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon allspice
- ⅛ teaspoon ground ginger
- 3 tablespoon heavy cream then add more as needed 1 tablespoon at a time
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, allspice, ground ginger, pumpkin pie spice, light brown sugar, and sugar. Whisk together. Add cold butter and cut together using a pastry cutter, two knives, or you could also put the dry ingredients in a food processor and pulse until mixed.
- In a separate large mixing bowl combine chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey. Stir with a whisk to combine. Add wet ingredients into the bowl with dry ingredients. Stir with a large mixing spoon until just combined. Lightly flour a flat surface and set down dough. Knead together several times to fully combine. Pat out and shape into a 8-inch round circle. Use a sharp knife to cut out 8 wedges.
- Place wedges on your parchment paper lined baking sheet. Brush the top of the scones with whole milk. Bake at 400°F for 13-15 minutes, or until a toothpick inserted in the center of a scone comes out clean. Scones should be a light golden brown on the top. Place each scone on a wire rack to cool for 8-10 minutes.
White Glaze
- In a medium mixing bowl add powdered sugar, melted butter, and heavy cream. Whisk together until no lumps remain. It should be on the thicker side, not runny. If you need to add additional cream add it 1 tablespoon at a time until desired consistency.
- Spoon and spread glaze over the top of each scone. Let the glaze set for at least 20 minutes.
Pumpkin Glaze
- In a medium mixing bowl add powdered sugar, pumpkin puree, pumpkin pie spice, ground cinnamon, allspice, ground ginger and 3 tablespoons heavy cream. Whisk together until no lumps remain.
- Add glaze to a piping bag with a small round tip. Drizzle pumpkin glaze over the scones. Allow glaze to set for at least 20 minutes.
- Serve and enjoy!
Notes
TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: You could also use a food processor to mix in the butter.
TIP: A pizza cutter works really well to cut the dough into wedges.
TIP: Check the scones are done by inserting a toothpick into the centre of a scone – it should come out clean.
Nutrition
Calories: 540kcal | Carbohydrates: 89g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 180mg | Potassium: 227mg | Fiber: 2g | Sugar: 59g | Vitamin A: 3306IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg
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Comments
Gloria says
Delicious and so cozy.