Pumpkin Scones {Starbucks Copycat}


Pumpkin Scones (Starbucks Copycat) | Cooking Classy

Since I still had plenty of pumpkin left from the last pumpkin recipe I just posted (I always just by the big can), I decided to post another pumpkin recipe I’ve been dying to try. Seeing as Starbucks isn’t currently selling pumpkin scones, I can’t say these are identical since I can’t do a side by side comparison, but I did go off the ingredients list they have posted on their website so they should be very close. Once you try these you might likely even say they are better!

These are one of the softest and moistest scones I’ve ever had even though there is no cream in the dough base (unlike a traditional scone that uses about a cup of cream). They are pretty much my idea of the perfect scone, especially considering they are pumpkin and we all know how much I love pumpkin baked treats. How could these not be good though? You get this deliciously spiced pumpkin scone topped with not just one icing, but two! I’m sure these are going to be a new favorite Fall baked good for me!


Pumpkin Scones (Starbucks Copycat) | Cooking Classy

Pumpkin Scones (Starbucks Copycat) | Cooking Classy Pumpkin Scones (Starbucks Copycat) | Cooking Classy

Pumpkin Scones {Starbucks Copycat}

Prep Time: 25 minutes

Cook Time: 15 minutes

Yield: 8 scones

Pumpkin Scones {Starbucks Copycat}


  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
  • 1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don't chill in can)
  • 3 1/2 Tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp honey
  • 1 Tbsp half and half
  • Glaze
  • 1 cup powdered sugar
  • 2 Tbsp half and half, then more as needed
  • Pumpkin Icing
  • 3/4 cup powdered sugar
  • 1 Tbsp pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp half and half


  • For the scones:
  • Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
  • In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
  • Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
  • For the glaze:
  • In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
  • For the pumpkin glaze:
  • In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.
  • Recipe Source: Cooking Classy

Pumpkin Scones (Starbucks Copycat) | Cooking ClassyPumpkin Scones (Starbucks Copycat) | Cooking ClassyPumpkin Scones (Starbucks Copycat) | Cooking ClassyPumpkin Scones (Starbucks Copycat) | Cooking ClassyPumpkin Scones (Starbucks Copycat) | Cooking ClassyPumpkin Scones (Starbucks Copycat) | Cooking Classy

Pumpkin Scones (Starbucks Copycat) | Cooking Classy


  • Jen @ Baked by an Introvert: These look so dang delicious! I am so glad I stumbled upon your site. Thanks for sharing! August 13, 2014 at 1:17pm Reply

  • Laura (Tutti Dolci): I love pumpkin scones, these look heavenly! August 13, 2014 at 1:38pm Reply

  • Averie @ Averie Cooks: Jaclyn these are gorgeous and this post is going to be a mega hit! :) I love baking with pumpkin because it’s so moist and I imagine it did wonders for these! Everything right down to the pumpkin drizzle is just stunning! August 13, 2014 at 3:39pm Reply

    • Jaclyn: Thanks so much Averie!! August 13, 2014 at 8:52pm Reply

  • Katrina @ Warm Vanilla Sugar: I’ve always wanted to make my own pumpkin scones!! These look just like Starbucks – yum! August 14, 2014 at 4:47am Reply

  • Cate @ Chez CateyLou: Ohmygosh – these look JUST like the Starbucks scones! Literally identical, I’m so impressed! Those are one of my favorite fall treats – I’m so glad I can make them at home now! August 14, 2014 at 6:42am Reply

  • Jessica @ A Kitchen Addiction: Now you have me craving cool weather, hoodies, and all things pumpkin! August 15, 2014 at 5:50am Reply

  • Rachel @ Bakerita: Is it almost pumpkin season again!?!??! These scones look so perfect for fall and the idea of a pumpkin scones sounds delicious…I’ve never had one before, from Starbucks or otherwise. Gotta make these! August 15, 2014 at 8:27am Reply

  • Megan {Country Cleaver}: I’m sooooo ready for Pumpkin Mania to begin – and those scones are always my favorite!! My husband will be so glad I’m not spending $3 a pop on them anymore too!! WIN!! August 16, 2014 at 6:19pm Reply

  • Annie Csak: So happy to find this recipe. I looove Starbucks Pumpkin Scones but for some reason, they don’t like me. Will have to bring home a Cafe Misto (blonde) to complete the “happy” picture… August 18, 2014 at 8:02am Reply

  • Renee @ Awesome on $20: These look lovely. I can’t wait to compare this to the recipe I’ve used in the past. September 3, 2014 at 12:12am Reply

  • Shauna: I made these scones this morning for my husband. They are delicious! The recipe is quite easy to make and it fills the house with an amazing aroma. What a great Fall treat! Thank you so much for sharing! September 3, 2014 at 8:23am Reply

    • Jaclyn: I’m so glad you enjoyed them Shauna! Lucky husband :)! Thanks for your comment! September 3, 2014 at 9:46am Reply

  • Kim: I just made these and they are so much better than Starbucks! So tender and amazing! September 4, 2014 at 8:32pm Reply

    • Jaclyn: I’m so happy to hear that Kim! Thanks for your review! September 4, 2014 at 8:45pm Reply

  • Darleen: Just made these and can’t wait to try them in the morning. Wowza!!! They look and smell heavenly. Thank you so much for sharing this recipe. September 6, 2014 at 7:13pm Reply

    • Jaclyn: I hope you love them Darleen! Thanks for trying the recipe! September 6, 2014 at 11:11pm Reply

  • Jennifer @ GrowingUpTriplets.com: I’m going to have to try these for my pumpkin-addict hubby! Yum! September 7, 2014 at 8:41pm Reply

  • Cheryl Bouchard: They are in the oven now! I can’t wait to try them. I own a small cafe and would love to start making scones. Thanks for this lovely recipe. :) September 8, 2014 at 8:35am Reply

    • Jaclyn: I hope you love these Cheryl! Thanks for leaving a comment! September 8, 2014 at 9:59am Reply

  • Loni: My son and I love to make scones together and these were a total winner this morning. What a treat!! September 8, 2014 at 10:02pm Reply

    • Jaclyn: I’m glad you both enjoyed them :). Thanks for your comment Loni! September 28, 2014 at 12:37am Reply

  • Shari: LOVED these! Moist and delicious. Already made them several times. I ended up making two rounds to make 16 triangles, much better for my little ones and more to share with others. I had to go with my cinnamon cream cheese icing and caramel drizzle as well. Pure yum!! Thanks for the recipe! September 25, 2014 at 8:01pm Reply

    • Jaclyn: I’m glad you liked the recipe Shari :)! Thanks for leaving a review! September 25, 2014 at 8:12pm Reply

  • Nicole: I wonder if I could just use pumpkin pie spice in place of all the spices you listed. If so, how much do you think I should use? September 27, 2014 at 11:02am Reply

    • Jaclyn: I would use an equal amount, but I might replace some of it with a little cinnamon as well if you have that on hand. November 4, 2014 at 10:48pm Reply

  • MJ: Can’t wait to bake these! I love Shari’s suggestion of making them into 2 rounds…I think I’ll try that, too! September 27, 2014 at 3:57pm Reply

  • Gerri: Made this morning and they were so easy. Great flavors. Tender and moist. My family loved them!!! October 3, 2014 at 3:48am Reply

  • Debbie: I made these a few a days ago and they were delicious. I need to point out tho, you forgot to include adding the half and half in the instructions. October 3, 2014 at 9:31am Reply

    • Jaclyn: Sorry I’m not seeing where? It seems to all be there to me but I could just be missing it :). I’m glad you liked them! October 21, 2014 at 7:31pm Reply

    • Suzanne: The 1 T of half and half for the scones is just to brush on the tops before baking. There is no half and half mixed into the dough. Hope that helps! September 13, 2015 at 7:47am Reply

  • Becky: Made these this morning for breakfast. They were easy, turned out great and my family loved them. Will definitely make again (and soon!). October 12, 2014 at 12:27pm Reply

  • Amy: My husbands co workers have requested these for the second time :)
    Have you ever freezed them and if so how did they do? October 14, 2014 at 7:31pm Reply

    • Jaclyn: I’m glad the recipe has been enjoyed :)! I haven’t tried freezing them, I’m so picky about fresh baked goods so I rarely freeze anything but they should be okay since they are moist. October 15, 2014 at 10:54pm Reply

  • Sarah | Broma Bakery: Well these look absolutely stunning. Pinned! October 16, 2014 at 9:02am Reply

    • Jaclyn: Thanks Sarah! October 16, 2014 at 10:31am Reply

  • Anne: I don’t have all of those spices but I do have “pumpkin pie spice.” Any idea how much I could use so that I don’t have to go to the store before I make these? October 18, 2014 at 11:38am Reply

    • Jaclyn: I would use nearly the same amount but I would also substitute some of it with cinnamon if you have that on hand. November 6, 2014 at 10:10pm Reply

  • Cortney: I am about to make these and do not have the parchment paper or silpat. Should I hold off or will they cook ok directly on the cookie sheet?? October 18, 2014 at 3:08pm Reply

    • Jaclyn: They should be fine on a buttered cookie sheet. October 19, 2014 at 1:02am Reply

      • Cortney: These are heavenly :) October 19, 2014 at 7:30am Reply

  • Jocelyn: These are superb! They freeze beautifully. October 21, 2014 at 6:09pm Reply

    • Jaclyn: Thanks for the info Jocelyn! October 21, 2014 at 6:47pm Reply

    • Alicia: Jocelyn- did you freeze them before baking or after baking? And if freezing after baking, did you freeze with the icing on the scones? Thanks for any help! October 28, 2014 at 4:14pm Reply

  • C.B.Whyte: Made these to use up all the pumpkin purée I made this season! They were yum,yum, yummy! I did use part whole wheat flour and added about 1/4 cup of ground flax; needed an extra tsp of milk. Loved these way better than Starbucks. Thanks for the great recipe :D October 25, 2014 at 9:34pm Reply

  • # pumpkin scones | hashtag marci: […] source: Cooking Classy […] November 6, 2014 at 8:36pm Reply

  • Betsy: YUM! Just made these. Great recipe, thanks for sharing! Just may make them again tomorrow! ;) November 22, 2014 at 10:09am Reply

    • Jaclyn: I’m so glad you liked them Betsy! November 22, 2014 at 1:12pm Reply

  • Sandy: Finally made these this morning. They are amazing. I can’t believe how light as air they are. I opted not to glaze as I wanted to eat them warm with cinnamon honey butter. Delicious! Will make them again for sure. November 23, 2014 at 9:42am Reply

  • Pumpkin Scones | Nostalgic Kitchen: […] you to google for helping me stumble upon this Starbucks pumpkin scone copycat recipe from Cooking Classy and adjusted the recipe […] December 5, 2014 at 5:29pm Reply

  • Elizabeth: I made these. Substituted whole wheat pastry for the flour, 4 tsp baking powder (no soda), 3 T soy milk with 1/2 tsp vinegar for the buttermilk (let sit 15 min or so), and used about 2 T honey instead of 1 (because I was lazy, didn’t measure, and I think that’s how much came out of my jug : ). They came out great. I glazed them with the pumpkin glaze (used soy milk again), and we really enjoyed them. Will be making more soon. January 19, 2015 at 9:11pm Reply

  • Martina: Just made these and they turned out perfect! I was having my parents over for bunch and everyone really enjoyed them, my fiance even ate two! Next time I think I will cover the top with pumpkin icing because it was much tastier than the white icing.

    Everyone thought it was much better than the ones you buy at starbucks! I find those yummy but quite dry.

    Great recipe, I will definitely make again! February 1, 2015 at 5:46pm Reply

  • Robyn: These were fantastic! I had everyone asking for the recipe. Only thing to watch is I think I ended up making the pumpkin icing too runny. Just watch your portions of icing sugar to the rest of the mix and you should be good. Either way they tasted awesome! September 10, 2015 at 8:24am Reply

  • Hannalora: These are DELICIOUS!! I made some and they are so moist and flavorful. Although, my pumpkin glaze looks worse! Thank you for sharing this! September 10, 2015 at 9:37pm Reply

  • Molly: Can I replace the individual spice ingredients with pumpkin pie spice? Do you have a suggestion for the measurement? September 20, 2015 at 6:54am Reply

  • Carole: Just made these… They came out awesome!!!! Definitely making these again. I also used almond milk instead of half and half, and made a substitution for buttermilk (milk with vinegar). Even with those subs, they came out fantastic!!! Thanks for this recipe! September 20, 2015 at 3:24pm Reply

  • Aman: I just made some and they are soo delicious! So moist and tender. 100% better then Starbucks. The hardest part was letting the icing set before eating them, lol. Will be making these over and over again September 26, 2015 at 10:31am Reply

  • michele: Making these this season again! This recipe is fabulous! My family loves them and now it is part of our fall tradition. September 26, 2015 at 6:49pm Reply

  • Megan Stewart: These scones are light, airy and delicious.
    They are time consuming but well worth it. They smell amazing as they are cooking. September 27, 2015 at 12:39pm Reply

  • Sandra: These were delicious! My daughter (10) wants to have her own bakery when she grows up and made these for us last night. They were Spectacular with coffee this morning. She made an addition as follows:
    Half with the white icing and toasted coconut, and half with pumpkin icing and white drizzle. She came up with that idea all on her own. She loves Pioneer Woman and watches Master Chef. Thanks for sharing. October 6, 2015 at 6:10am Reply

  • microserfs: Made these again and they turned out wonderful! They are so easy to make and come out perfect every time! This time I made 5 normal sized scones and then used the rest of the batter to make mini scones for my coworkers and they loved them :)

    The only modification I make is I reverse the icings. I use the pumpkin icing as the main layer because it has so much flavour and then pipe on the white glaze on top. October 6, 2015 at 9:44am Reply

  • Daphne: These scones are FANTASTIC! My almost 2 year old (who normally does not eat sweets) devoured an entire pumpkin scone :) thanks so much for sharing – I will definitely be making them again!! October 18, 2015 at 3:36pm Reply

  • Rose: I see half and half as an ingredient for the dough and the glaze but I don’t see instructions on when to add it to the dough mixture. Is this a typo and therefore not to be added to the dough? Thanks! October 19, 2015 at 7:27am Reply

  • Rose: I now see where the half and half is added. I scanned the recipe multiple times but my eyes refused to see it! I’ve never heard of scones and these are delicious! Thanks for the recipe! October 19, 2015 at 8:30am Reply

  • Vicki: Just made these and they are so good! So easy! I never leave reviews, but this time I had to. Don’t change a thing, it’s perfect. They turned out just like the picture! October 31, 2015 at 2:43pm Reply

  • Maija: Made it, liked it, but used 1/4 cup whole milk instead of the other 2 dairy products (inside the dough and brushing). My plain glaze was good but my pumpkin glaze was WAY more watery than the pictures shown (ended up drizzling with a spoon and it still tastes fine, just doesn’t look as fancy). I had extra pumpkin glaze so I put it in my coffee with a little caramel sauce and BOY OH BOY!! haha! I will definitely make this again and I can’t wait to share some with my neighbors at Thanksgiving! :) November 4, 2015 at 11:38am Reply

  • Dana: Absolutely perfect! Thank you so very much for the excellent recipe. Happy Thanksgiving! November 22, 2015 at 3:46pm Reply

  • Miranda Cunningham: Anyone try to sub gluten free for these? The best part of copy cat is it sometimes means I can eat something I couldn’t get out. February 4, 2016 at 1:40pm Reply

  • Melissa: I made these tonight using an all purpose gluten free flour and they came out great! I had to use a little extra buttermilk than the recipe called for, but otherwise followed the recipe exactly. Thank you so much for sharing this wonderful recipe! February 13, 2016 at 11:19pm Reply

  • Jennifer Smith: I hope you don’t mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can’t wait for Autumn :) July 14, 2016 at 7:25pm Reply

    • Jaclyn: That’s great! Thanks Jennifer! July 15, 2016 at 5:58pm Reply

  • Marissa: Hi! I was just wondering if you know how to adjust the recipe for high altitude? I made these back home and absolutely loved them but recently moved to Denver and am not sure how to adjust recipes! July 26, 2016 at 6:53pm Reply

  • Liz: Hi! This looks amazing. Do you think it would work to do the wet ingredients in a stand mixer, and then add in the dry, similar to how most cakes and cookies are prepares?

    Thank you! August 25, 2016 at 9:27am Reply

  • Sherry: These look heavenly. I’m going to make these tomorrow but would like to sub all purpose flour with almond & coconut flour.

    Has anyone tried it? And if so how much more liquid might I need? October 1, 2016 at 11:32am Reply

  • Alor: I recently tried out this exact recipe and it is SOO similar to the Starbucks recipe. I was really impressed well done!! I posted it into a YouTube tutorial if you are interested to check it out :)


    If you would like to collaborate on my next video I would love to go through a few ideas. I look forward to hear from you. October 5, 2016 at 11:19am Reply

    • Jaclyn: Thanks for the great review Alor! And good job on the video! October 6, 2016 at 4:00pm Reply

  • Brandyn: Hi, I am excited to try the recipe Friday night but was wondering if it was fine to make them Friday night, and then glaze and ice them Saturday morning since I am having them Saturday but don’t have time to actually bake them Saturday morning? Thanks!! October 13, 2016 at 9:10am Reply

    • Jaclyn: Yes that would be fine. I hope you love them Brandyn! October 13, 2016 at 10:54am Reply

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