Tuesday, October 14, 2014

Pumpkin Scones (Starbucks Copycat)

Starbucks Copycat Pumpkin Scones
Fall has arrived in the northeast! The trees are ablaze with vibrant reds, golds, and yellows; especially beautiful when the sun shines down on them! Travel down most of the country roads in my area, and you will find farm stands filled with beautiful crisp apples, pumpkins, winter squash, gourds and apple cider! Apple picking is in full swing! The sight of golden pumpkins is a sure sign that autumn has arrived! Soon they will be carved and decorated to greet the throngs of trick or treaters, who will be descending upon us for Halloween.  Although they make wonderfully spooky Jack-O-Lanterns, they also add some great flavor to the foods we love to eat. Especially baked goods!

I have a whole repertoire of wonderful pumpkin recipes that I have been saving for years. These scones are one of those fabulous recipes. Have you ever enjoyed the pumpkin scones at Starbucks in the fall? They are one of their seasonal treats!  Heavily spiced, and perfect with your cup of coffee or tea! I love them for breakfast, but they’re pretty wonderful for an afternoon snack, too!

Dripping with deliciousness
If you’ve never made scones before, the secret to a great scone is cold butter. It needs to be cold, so those specks of butter can create steam pockets. That’s what helps your scones rise.
Don’t over mix or over work your dough. A light touch will keep your scones tender. Mix just until all ingredients are combined. If you handle the dough too much, the warmth of your hands will affect the texture of your finished scones.

These were so melt in your mouth luscious….perfect for breakfast, brunch or snack
Go ahead and make some…you know you want one!! 

Pumpkin Scones (Starbucks Copycat)

Yield: 8 scones
Prep Time: 30 min
Cook Time: 15 min
adapted from Todd Wilbur


  • 2 cups all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼  teaspoon ground cloves
  • ½  teaspoon ground ginger
  • ½  teaspoon ground nutmeg
  • ½  teaspoon baking soda
  • ¼  teaspoon salt
  • ½  cup (1 stick) unsalted COLD butter, cut into cubes
  • ½  cup pumpkin puree (not pie filling)
  • 3 tablespoons milk or half and half cream
  • 1 large egg
  • 2 tablespoons maple syrup 

    For the spiced glaze
  • 1 cup confectioners' sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • Pinch of nutmeg
  • 2 tablespoons milk
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, and using a pastry blender work the butter into the dry ingredients until it resembles coarse crumbs. You want to see some very small pieces of the butter.
  • In a large glass measuring cup or another bowl, whisk together pumpkin puree, cream, egg and maple syrup. Pour mixture over dry ingredients and stir using a rubber spatula just until a soft dough forms.
  • Working on a lightly floured surface, knead the dough a few times until it comes together.  With lightly floured hands, pat the dough into a rectangle measuring roughly 7x9.  Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles. 
  • Place scones onto prepared baking sheet. Place into the oven and bake for 15 minutes, or until a tester inserted in the center comes out clean. 
  • To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth.
  • When the scones are done, cool for 10 minutes, then drizzle the glaze over each scone, and spread with back of spoon.
  • Allow glaze to set before serving.
  • These scones freeze beautifully.  So save some for later!


  1. Dear Kathy, These certainly would be perfect for breakfast with a nice cup of coffee. My daughter would love these. Blessings dear. Catherine

  2. o Kathy, I want more than just ONE! How about the whole batch? These look fantastic!

  3. That dripping icing! Oh my. I wish our Starbucks had these scones but your recipe can take care of that.

  4. PERFECT timing! I planned to make pumpkin scones tomorrow and I've been perusing recipes. Yours looks perfect!

  5. I've made a copycat of Starbucks vanilla scones before (via The Pioneer Woman) but not these. They look delicious and perfect for Thanksgiving morning.

  6. You really are the Queen of scones Kathy!!! Is there a cookbook in your future??? I love the combination of flavors in these scones Kathy. They "smell" like Fall:) I really need to do more pumpkin baking before the season whizzes by.

    Thank you so much for sharing, Kathy...enjoy the sights and smells of Fall:)

  7. Everything about this Post works - the recipe, the photography and your beautiful scones. On my long List.

  8. These look delicious, Kathy! I don't go to Starbucks, so don't have a clue what their pumpkin scones are like, but I do love this recipe. Fall means pumpkin to me too and I DO miss all the lovely leaves this time of year. There is fall in Florida, but not the colorful drama!

  9. I bet these are soooo much better than the ones at Starbucks! I can't wait to try them! ~ David

  10. I'm going to have to set my scone-making daughter on these. Love pumpkin, love scones, so...

  11. Oh no, Kathy, this pumpkin scones look so irresistible and tempting, Great for tea-time, breakfast or even for snacking. Healthy and easy to pack and take away with you. Yummy... Thanks for sharing and warmest regards :)

  12. Forget Starbucks brand, Kathy! No comparison with theirs. Love the scones, and especially the beautiful glaze!