copycat starbucks pumpkin scones

Pumpkin Scones with Spiced Glaze

There’s something about the first crisp mornings of autumn that makes me crave all things cozy and spiced. The air feels a little slower, the leaves are shifting, and suddenly I want warm drinks and something sweet to go alongside them. For years, Starbucks pumpkin scones were my little ritual this time of year, but since they haven't sold them for years and I'd prefer to know exactly what's in them...I ventured out to make a copycat version.

I started hunting down recipes from other bakers, but none of them felt exactly perfect to me. I tested recipe after recipe, searching for that moist and crumbly scone texure, that perfect blend of pumpkin and spice, and the double layer of glaze I had hidden in my memory. This version, inspired by Bellyfull.net’s recipe, is the one I’ll be coming back to again and again. It’s cozy, it’s spiced just right, and it’s everything I wanted from a fall treat!

Tips & Tricks for the Best Pumpkin Scones

Glaze consistency is everything. The white glaze should be thick but still pourable. If it’s too stiff, add a splash more heavy cream. Always let it set before adding the pumpkin glaze.

Keep your butter cold. Cold butter = flaky layers. Don’t let it soften.

Don’t overmix. Stir gently until the dough just comes together. Overworking it makes scones tough.

Bake just until golden. Pull them at 15–17 minutes, as soon as they’re lightly golden on top and bottom.

Store smart. They’re best fresh, but you can keep them in an airtight container for 2 days or freeze (unglazed) for up to 3 months.

Ingredients

For the Scones

• 1 cup pumpkin puree (not pumpkin pie filling)

• 6 tablespoons heavy cream

• 2 large eggs

• 2 teaspoons vanilla extract

• 4 cups all-purpose flour (spooned & leveled)

• 2/3 cup brown sugar

• 5 teaspoons pumpkin pie spice

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1 cup unsalted butter, cold and cubed

White Frosting

• 2 cups powdered sugar

• 4–6 tablespoons heavy cream

Pumpkin Glaze

• 1 1/2 cups powdered sugar

• 4 teaspoons pumpkin pie spice

• 2 tablespoons pumpkin puree

• 4 tablespoons heavy cream

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How to Make Pumpkin Scones

1. Prep the oven. Heat oven to 400°F. Line 2 baking sheets with parchment or silicone baking mats.

2. Mix the wet ingredients. In a small bowl, whisk together 1 cup pumpkin puree, 6 tablespoons heavy cream, 2 large eggs, and 2 teaspoons vanilla extract until smooth.

3. Mix the dry ingredients. In a large bowl, combine 4 cups all-purpose flour, 2/3 cup brown sugar, 5 teaspoons pumpkin pie spice, 3 teaspoons baking powder, and 1 teaspoon salt. Whisk to blend.

4. Cut in the butter. Add 1 cup cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.

5. Bring the dough together. Make a well in the center of the flour mixture. Pour in the pumpkin mixture and stir gently with a spatula until the dough just comes together.

6. Shape. Transfer dough to a lightly floured surface. Gently knead 2–3 times, then pat into a circle about 1 inch thick. Slice into 16 wedges and place them on the prepared baking sheet.

7. Bake. Bake for 15–17 minutes, until the tops and bottoms are lightly golden and the centers are set. Cool on the pan for 5 minutes, then transfer to a wire rack for 10-15 minutes.

8. White glaze. In a small bowl, whisk 2 cups powdered sugar with 4–6 tablespoons heavy cream until smooth and just pourable. I actually prefer this pretty thick, so I lean a little towards that 4-5 tablespoon mark! Spoon over cooled scones and let set for 10-15 minutes.

9. Pumpkin glaze. In bowl or measuring cup with a pour spout, whisk 1 1/2 cups powdered sugar, 4 teaspoons pumpkin pie spice, 2 tablespoons pumpkin puree, and 4 tablespoons heavy cream until smooth. Drizzle over the set white glaze using the pour spout or a Ziploc bag with the corner snipped. Let set before serving or storing!

   
   

Final Thoughts

These scones are tender, warmly spiced, and topped with the perfect double glaze. They taste like autumn itself..cozy, slow, and meant to be savored with a warm mug in hand. If you’ve been missing the Starbucks pumpkin scone as much as I have, this recipe will feel like bringing back a little piece of fall tradition right into your own kitchen.