Pumpkin Scones {Starbucks Copycat}


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

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Pumpkin Scones {Starbucks Copycat}

4.95 from 18 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*
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.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Scones
Calories: 415 kcal
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




  • Rosemary Hackman: Can these yummy scones be made gluten free. February 22, 2019 at 8:25pm Reply

    • Jaclyn: Sorry without further recipe testing I cant say for sure. February 25, 2019 at 9:49pm Reply

  • Anna: These were so wonderful and moist. I’ve made them twice now for two different groups, everyone loved them. Thank you for sharing the recipe! January 9, 2019 at 12:44pm Reply

  • Joann: I loved these scones. Even better than Starbucks! Not dry at all. Perfect!! January 3, 2019 at 2:13pm Reply

  • Angie R.: Can I use pumpkin pie filling instead of pumpkin puree? I assume I would need to eliminate the spice like: cinnamon, nutmeg, cloves, ginger? November 21, 2018 at 10:19pm Reply

    • Jaclyn: I wouldn’t recommend it because it has added sugar syrups, water and salt not just the added spices. November 22, 2018 at 1:42pm Reply

  • Mary: Can I use milk instead of buttermilk? November 20, 2018 at 7:02am Reply

    • Jaclyn: I’d just mix 3/4 tsp lemon or white vinegar with the milk and that would work the same. November 22, 2018 at 1:58pm Reply

  • Katie Presley: Why did you choose to use cold butter instead of softened? I am getting ready to try this recipe and am big on doing all my homework, making sure I have all the science down before I begin, so I am just curious as to the reasoning:) November 12, 2018 at 8:18am Reply

    • Jaclyn: More tender result and less spreading. Hope you enjoy! November 12, 2018 at 8:38am Reply

  • mindy: Holy Smokes! These truly were amazing! I followed it completely and they were perfect! Great job! I think they are much better thank Starbucks! Thank you! November 8, 2018 at 1:07pm Reply

  • Suzanne: Can you replace brown sugar with coconut sugar? October 26, 2018 at 8:46am Reply

    • Jaclyn: Without testing I can’t say for sure what the outcome would be but it may work fine. November 9, 2018 at 2:56pm Reply

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