Pumpkin Scones (Starbucks Copycat Recipe)

4.95 from 19 votes

Pumpkin Scones (Starbucks Copycat Recipe)

These Pumpkin Scones are everyone's favourite fall treat for pumpkin season - and they taste even better than Starbucks Pumpkin Scones!

Course Baking, Breakfast, Brunch, Dessert, Snack

Cuisine American, Baking, Bread, Brunch, Cake, Comfort Food

Keyword Best Ever Starbucks Pumpkin Scones, Pumpkin Scones

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 386kcal

Author Chrissie

Equipment

Ingredients

For the scones:

1/2 cup pumpkin puree (canned pumpkin puree is best)
1 egg
1/4 cup whipping cream
2 cups all purpose flour
1/3 cup white sugar
1 tablespoon baking powder
a pinch of salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup unsalted butter cold from the fridge

For the glaze:

2 cups powdered sugar
2-3 tablespoons whipping cream
2 pinches ground cinnamon
1 pinch each of ground cloves and ground nutmeg

US Customary - Metric

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a large baking sheet by lining it with parchment paper.
In a medium bowl, combine the pumpkin puree, egg, and whipping cream with a fork. Set aside.
In a separate bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, ginger, and cloves with a wire whisk.
Cut the cold butter into cubes and add to the flour mixture.
Using your hands, pick up a handful of the flour mixture and butter cubes and rub your hands together only once before dropping the mixture back into the bowl. Repeat this process until all the butter has turned into thin sheets distributed throughout the flour mixture.
Pour the pumpkin mixture into the flour and butter mixture and gently mix together with a rubber spatula until it's mixed about half way.
Dump the half-mixed dough onto a floured work surface. Using your hands, pick up half the dough and fold it over the other half. Continue working the dough in this folding motion, very gently, until almost all the flour is incorporated. As you do this, slowly create a round shape about 2 inches thick.
Slice the round dough into 8 triangular pieces and place them on the prepared baking sheet.
Bake for about 20-22 minutes at 375 degrees Fahrenheit (190 degrees Celsius) or until the scones have puffed up slightly and are firm to the touch. If the scones start to brown on top, remove them from the oven so they don't over-bake.
Let the scones cool on the pan for a few minutes, and then transfer to a cooling rack to cool completely.
While the scones are cooling, make the glaze by combining the powdered sugar and whipping cream in a medium bowl. Add the powdered sugar first and whisk while adding the whipping cream, one tablespoon at a time, until a thick glaze forms.
Divide the glaze into 2 separate bowls. Leave one bowl aside (this will be the white glaze) and to the second bowl add the cinnamon, cloves, and nutmeg and whisk to combine (this will be the spice glaze).
When the scones are cool, dip them upside down into the white glaze until the glaze coats the top of the scones.
Set on a plate or cooling rack and let the glaze dry for about 5 minutes.
Add the spice glaze to a small piping bag or ziploc bag and snip off the end. Pipe the spice glaze on top of the white glaze to create a lined pattern, or any pattern you wish.
Discard any remaining glaze and allow the scones to sit for about 15 minutes before enjoying, so the glaze can harden just slightly.
Store in an airtight container for up to 2 days, or enjoy them while they're fresh for best results!

Video

Notes

Make-Ahead Instructions

Feel free to make these scones up to 24 hours ahead of time. We recommend glazing about 1-2 hours before serving for best results.

Freezer Instructions

These scones can be frozen (we recommend NOT glazing them before freezing) for up to 3 months in an airtight container. Thaw them at room temperature and then glaze them before serving.

Nutrition