Starbucks Pumpkin Scones Recipe

Pumpkin Scones at Starbucks is one of our favorite things to get at Starbucks. When the pumpkin flavors hit the coffee shop, we love to grab one with our favorite Starbucks Pumpkin Spice Latte Recipe.

We love to recreate our recipes from out favorite coffee shop. We have made Copycat Starbucks Vanilla Bean Frappuccino because my kids love it so much. Making it at home has saved me so much money and it taste better.

This soft and tender, full of flavor pumpkin scone is delicious and easy to make. We add an amazing glaze for added flavor and to finish off this amazing dessert recipe.

What is a Pumpkin Scone?

Scones are one of my favorite items to get at our local bakery. But Pumpkin Scones are so delicious as I am a big fan of Pumpkin flavored desserts.

• Soft and Flaky – We love the soft and flaky inside that a scone has. The crumbly and crispy texture is why I pick this bakery every time.
• Pumpkin Flavor – This pumpkin scone is loaded with flavor. I love that every bit has the sweet and spicy flavor of pumpkin.
• Easy to Make – Even though the recipe may look complicate, these pumpkin scones are easy to make.

Ingredients

For the Scones: 

• Pumpkin Pie Spice – Learn How to Make Pumpkin Pie Spice
• Brown Sugar – If you are out, check out these The Best Brown Sugar Substitutes
• Butter – We used unsalted butter that has been chilled and cut into cubes 
• Pumpkin Purée – You can even use Homemade Pumpkin Puree

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Make a Starbucks Pumpkin Scone

FOR THE SCONES: 

• Prepare oven and baking sheet – Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 
• Combine dry ingredients and butter – In a large mixing bowl, combine together the flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar.  Then cut in the cold butter with either a pastry cutter or two knives until the mixture looks like coarse crumbs. 

• Mix Wet Ingredients – In a separate bowl stir together the pumpkin purée, milk, egg and vanilla extract.  
• Combine Wet and Dry Ingredients – Then add the wet ingredients into the dry ingredients.  Stir together with a wooden spoon or spatula until just combined.  Be careful not to over mix.  

• Knead the dough –On a lightly floured surface, knead the dough 3-4 times until it comes together. 
• Roll Dough into a circle – Roll the dough out with a rolling pin to an approximately an 8 inch circle that is approximately 1 inch thick.  Then use a sharp knife or pizza cutter to cut the dough into 8 wedges (triangles). 

• Place wedges to baking sheet – Transfer the wedges to the parchment paper lined baking sheet.  Bake for 10-13 minutes until a toothpick inserted into the middle comes out clean.  Then allow the scones to cool at room temperature for 10-15 minutes. 

How to Make the Pumpkin Glaze

• Preparing the Glaze – While the scones are cooling, prepare the glaze. 
• Combine the powdered sugar and Milk – Place the powdered sugar into a large mixing bowl.  Gradually stir in the milk, 1 tablespoon at a time, until a thick glaze forms.  You may not need all the milk. 

• Make pumpkin flavored glaze – Then divide the glaze evenly into 2 separate bowls.  Set aside one bowl and then stir in the pumpkin purée and pumpkin pie spice into the 2nd bowl to make the spiced glaze. 
• Dip scone into white glaze – Once the scones have cooled, dip them upside down into the white glaze until the glaze coats the top of the scones.  Then set them on a plate or cooling rack to dry (15-20 minutes). 

• Drizzle Pumpkin Scone – Add the spiced glaze to a piping bag with a small round tip or a ziplock bag with a cut in the corner of the bag.  Drizzle the spice glazed over the top of the scones and allow this glaze to cool as well (15-20 minutes).  

• Serve and Enjoy – Serve and enjoy.

Recipe Tips

• Cutting Butter – Instead of cutting in the butter, you can add the dry ingredients and the cubed butter to a food processor and blend them together until the batter resembles coarse crumbs. 
• Pumpkin Puree – Make sure to use pumpkin purée and not canned pumpkin pie filling for this recipe. 
• Frozen Butter – We recommend using frozen butter when making scones. When mixing with the dry ingredients, the texture will be crumbling. As the scones scones cook, it helps to keep the scones flaky and soft.
• Grated Butter – Another way to cut the butter, is to grate the frozen butter.
• Don’t Overmix – When mixing the dry ingredients and the wet ingredients together, make sure to stir until combine. Mixing to much can result in a tough texture.
• Heavy Cream – You can use heavy cream instead of milk if you prefer. You can even brush the tops of the scone before baking with some heavy cream. This gives a sweet flavor.
• Glaze – We used powdered sugar and milk for the glaze. For a thicker glaze, you can substitute the milk for heavy cream.
• White Glaze – Before drizzling with the pumpkin glaze, let the white glaze sit for at least 15 minutes. It is more eye pleasing with the two separate glazes.
• Cream Cheese – These pumpkin scones would be amazing with a cream cheese glaze if you prefer.
• Gluten Free – If you prefer these scones to be gluten free, use gluten free flour. You can substitute 1:1 with all purpose flour. Make sure you check the other ingredients to ensure they are gluten free as well.
• Wire Rack – I like to let the scones cool on a wire rack before glazing them.