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+ servings

Starbucks Copycat Pumpkin Scones

This Starbucks copycat pumpkin scones recipe is the perfect fall treat to enjoy with your morning coffee.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 8
Calories 540 kcal


  • 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
  • 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
  • teaspoon allspice
  • teaspoon ground ginger
  • 3 tablespoon heavy cream then add more as needed 1 tablespoon at a time


  • 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!


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.


Calories: 540kcalCarbohydrates: 89gProtein: 5gFat: 19gSaturated Fat: 12gCholesterol: 74mgSodium: 180mgPotassium: 227mgFiber: 2gSugar: 59gVitamin A: 3306IUVitamin C: 1mgCalcium: 100mgIron: 2mg