Pumpkin Scones {Starbucks Copycat}

August 13, 2014

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Pumpkin Scones – soft and tender, perfectly pumpkin-y and deliciously spiced. Then of course finished with the perfect vanilla and pumpkin glaze!

Pumpkin Scones (Starbucks Copycat) | Cooking Classy

Pumpkin Scones

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!

Pumpkin Scones (Starbucks Copycat) | Cooking Classy

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}

4.97 from 29 votes

These delicious pastries are likely to become a new favorite autumn treat! They're loaded with pumpkin and spice flavor and are even better than Starbucks!

Servings: 8 scones
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes



  • 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


  • 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


  1. For the scones:
  2. 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.
  3. 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).
  4. 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.
  5. For the glaze:
  6. 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.
  7. For the pumpkin glaze:
  8. 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.
  9. Recipe Source: Cooking Classy
Nutrition Facts
Pumpkin Scones {Starbucks Copycat}
Amount Per Serving
Calories 415 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 54mg18%
Sodium 209mg9%
Potassium 225mg6%
Carbohydrates 69g23%
Fiber 1g4%
Sugar 40g44%
Protein 5g10%
Vitamin A 3095IU62%
Vitamin C 0.7mg1%
Calcium 94mg9%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Scones
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




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  • Renee F.

    These are amazing. I made these 3 times this fall/winter and got rave reviews each time. So delicious!

  • Robin

    My glaze was a little thinner than it should have been (note to self for next time) but overall, these turned out delicious! Even my 3 year old loved them.

  • Maria Vasquez

    I tried them thanks for the recipe I have a you tube cooking channel which I will make these and share your recipe i changed the glaze delicious ?

  • Avid Baker

    Looks great, smells great….but there’s definitely an off taste to it. I think the baking powder is giving the scones an acidic sourish taste that’s off putting. The texture is also more cake-like than scone.

    • Jaclyn

      Jaclyn Bell

      I recommend you use aluminum free baking powder in all of your baking. Regular baking powder shouldn’t be acidic or sour but it can taste faintly metallic if larger amounts are used.

  • Pottergirl

    I made these exactly like the recipe states except mistakenly spread the pumpkin glaze on first and then piped the white glaze on. Still, they looked pretty and the flavors are fantastic in the scones and glazes/icings. Thank you for a recipe that ends up tasting fantastic and also ends up looking just like your picture (aside from the swapped glaze/icing; my fault!)



    • Jaclyn

      Jaclyn Bell

      Sorry to hear that something had to have gone wrong because they should not taste bad at all. Something may have been mis-measured or expired.

      • Laura Burnett

        Never made scones before. These were so easy to make and they turned out perfect! This Will be a new favorite in my house. Perfect for the upcoming holidays. They look just like your pictures too! Thank you.

  • Donna Root

    Fantastic scones! I did add some chopped walnuts & craisens to mine, which was a fun addition (mini chocolate chips was my other option, which I think would have been good too). I also like mine a little sweeter, so bumped up the sugar to 1/4 c. Super good…loved them! Way better than Starbucks.