Pumpkin Scones {Starbucks Copycat}

08.13.2014

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!

Enjoy!

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Pumpkin Scones (Starbucks Copycat) | Cooking Classy

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Pumpkin Scones {Starbucks Copycat}

4.94 from 15 votes


Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 8 scones
Calories: 415 kcal

Ingredients

Scone

  • 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

Instructions

  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*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 54mg 18%
Sodium 209mg 9%
Potassium 225mg 6%
Total Carbohydrates 69g 23%
Dietary Fiber 1g 4%
Sugars 40g
Protein 5g 10%
Vitamin A 61.9%
Vitamin C 0.8%
Calcium 9.4%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.

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113 comments

  • Sandra: I just baked these and they are wonderful. I love anything pumpkin. October 1, 2018 at 9:08pm Reply

  • Debbie Garcia: I just made these and they were a hit.Thank you September 26, 2018 at 8:42pm Reply

  • Linda: I have made these 6 times and every time is a winner! This is a great recipe! BETTER than Starbucks (and this is coming from a Starbucks lover haha). August 7, 2018 at 6:52am Reply

    • Jaclyn: So glad you enjoyed it! Thanks for the feedback! August 7, 2018 at 2:42pm Reply

  • Debbi Herman: Can we have the calorie, fat and fiber of each. Thank you. July 26, 2018 at 6:09am Reply

    • Jaclyn: Just added those now. :) July 28, 2018 at 12:29pm Reply

  • Heidi J Hutchison: I make these regularly and send them to my son at college in the Midwest. He loves them! I have used plain yogurt mixed with a little milk when I don’t have buttermilk and it works well. Delicious, and better than Starbucks. February 5, 2018 at 10:46am Reply

    • Jaclyn: Thanks for taking the time to leave such a nice review Heidi! February 9, 2018 at 11:52am Reply

  • Stacy: How many WW points using new plan? December 26, 2017 at 10:59am Reply

  • Delee: They taste really good! I would make them smaller next time though. November 26, 2017 at 3:47pm Reply

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