Simple Starbucks Pumpkin Scones Recipe

Introduction

These simple Starbucks-inspired pumpkin scones bring the cozy flavors of fall right to your kitchen. Tender and flaky with a warm blend of spices, they’re perfect for breakfast or an afternoon treat with coffee.

Ingredients

• 1/2 cup unsalted butter (cold and diced into small cubes)
• 2 tbsp white sugar
• 1/3 cup brown sugar (packed)
• 1/4 tsp ground cloves
• 1/4 cup milk (cold)
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 cup pumpkin puree (cold)
• 1 egg (cold)
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp ground ginger

For the vanilla glaze:

• 1 cup powdered sugar (sifted)
• 2–3 tbsp heavy cream

For the spiced glaze:

• 1/4 tsp pumpkin pie spice
• 1 tbsp powdered sugar
• 1/4 tsp pumpkin puree

Instructions

1. Step 1: Preheat your oven to 400°F. Prepare all ingredients by dicing the cold butter into small cubes and keeping it cold. Measure pumpkin puree, milk, and spices, keeping wet ingredients cold. Sift powdered sugar to remove lumps.
2. Step 2: In a small bowl, whisk together the cold pumpkin puree, cold milk, egg, and vanilla extract until well combined. Keep this mixture cold until ready to use.
3. Step 3: In a large bowl, whisk together the flour, brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt until evenly mixed.
4. Step 4: Add the cold diced butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces.
5. Step 5: Pour the wet mixture into the crumbly dry mixture. Stir gently with a fork or wooden spoon until just combined, leaving some lumps. Avoid overmixing to keep the scones tender.
6. Step 6: Turn the dough out onto a lightly floured surface. Gently press it into an 8×5 inch rectangle about 1 inch thick. Cut into 6 equal squares and place on a parchment-lined baking sheet, spaced 2 inches apart.
7. Step 7: Bake at 400°F for 17–18 minutes until golden brown and a toothpick comes out clean. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
8. Step 8: Once cooled, whisk together powdered sugar and heavy cream gradually to make the vanilla glaze. Spread evenly over scones and let set 5–10 minutes. Mix 1 tablespoon vanilla glaze with powdered sugar, pumpkin puree, and pumpkin pie spice to make the spiced glaze. Drizzle over vanilla glaze and let set 15–20 minutes before serving.

Tips & Variations

• Use freshly ground cinnamon for a more vibrant spice flavor.
• Keep all wet ingredients cold to ensure a tender, flaky scone texture.
• Substitute maple syrup for vanilla extract for a richer sweetness.
• For a dairy-free option, use a plant-based milk and butter alternative.

Storage

Store the scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a warm oven or microwave before serving. The glaze is best added fresh but will keep covered in the fridge for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these pumpkin scones?

Yes, freeze unglazed scones in a sealed container for up to 3 months. Thaw overnight in the fridge and warm before glazing and serving.

What can I use instead of pumpkin puree?

You can substitute butternut squash puree or sweet potato puree in equal amounts for a similar texture and flavor.

Simple Starbucks Pumpkin Scones Recipe

Print Recipe

★★★★★

4.8 from 137 reviews

Enjoy the comforting flavors of fall with these Simple Starbucks Pumpkin Scones. Tender, flaky, and spiced perfectly with cinnamon, nutmeg, ginger, and cloves, these scones are topped with a luscious vanilla glaze and a decorative spiced glaze for that perfect seasonal treat.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 45 minutes
• Yield: 6 scones 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Scone Dough

• 1/2 cup unsalted butter, cold and diced into small cubes
• 2 tbsp white sugar
• 1/3 cup brown sugar, packed
• 1/4 tsp ground cloves
• 1/4 cup milk, cold
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 cup pumpkin puree, cold
• 1 egg, cold
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp ground ginger

Vanilla Glaze

• 1 cup powdered sugar, sifted
• 2–3 tbsp heavy cream

Spiced Glaze

• 1 tbsp powdered sugar
• 1/4 tsp pumpkin puree
• 1/4 tsp pumpkin pie spice

Instructions

1. Prepare Mise en Place and Preheat Oven: Preheat your oven to 400°F. Dice the cold butter into small cubes and keep it cold. Measure out the pumpkin puree and milk, keeping them cold. Sift the powdered sugar to remove lumps and have all spices measured and ready. Using freshly ground cinnamon when possible enhances flavor.
2. Mix Wet Ingredients: In a small bowl, whisk together the cold pumpkin puree, cold milk, egg, and vanilla extract until well combined. Keep this mixture cold until ready to combine with dry ingredients to maintain tender scones.
3. Create Dry Ingredient Mixture: In a large bowl, whisk together flour, brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt until evenly combined.
4. Cut Butter Into Dry Mixture: Add cold diced butter to the dry ingredients. Using a pastry cutter, two knives, or fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces visible. Work quickly to keep butter cold.
5. Combine Wet and Dry Ingredients: Pour the wet mixture into the crumbly dry mixture. Stir gently with a fork or wooden spoon until just combined—a shaggy dough that barely holds together. Avoid overmixing to keep scones tender.
6. Shape and Cut Scones: Turn dough onto a lightly floured surface and press into an 8×5 inch rectangle about 1 inch thick. Cut into 6 equal squares using a sharp knife. Place squares on a parchment-lined baking sheet spaced 2 inches apart.
7. Bake and Cool Scones: Bake at 400°F for 17-18 minutes until tops are golden and a toothpick inserted comes out clean. Let cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
8. Prepare Glazes and Finish: Whisk 1 cup sifted powdered sugar with 2-3 tablespoons heavy cream gradually until pourable. Spread vanilla glaze over cooled scones and let set 5-10 minutes. For spiced glaze, mix 1 tbsp vanilla glaze, 1 tbsp powdered sugar, 1/4 tsp pumpkin puree, and 1/4 tsp pumpkin pie spice until smooth. Drizzle over scones and let set 15-20 minutes before serving.

Notes

• Keep butter and wet ingredients cold for tender, flaky scones.
• Do not overmix dough to avoid tough scones.
• Freshly ground cinnamon adds better flavor than pre-ground.
• Let glazes set completely for best texture and appearance.
• Use parchment paper for easy cleanup and even baking.

Keywords: pumpkin scones, Starbucks copycat, fall recipes, pumpkin spice, breakfast scones, homemade scones, fall baking