Starbucks Pumpkin Scones Recipe

Pumpkin scones on a piece of white parchment paper.

Starbucks Pumpkin Scones Recipe

These Copycat Pumpkin Scones are even better than the Starbucks version! Fluffy, light and moist with the perfect amount of fall flavor.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 114kcal

Author Kate @ I Heart Eating

Ingredients

Scones

2 cups all purpose flour
2 ½ teaspoons baking powder
½ cup granulated white sugar
½ tsp salt
1 ½ teaspoons ground cinnamon
1 tsp pumpkin spice
½ cup unsalted butter cubed and cold
1 large egg
3 tablespoons milk
½ cup pumpkin puree
1 tablespoon milk for brushing

White glaze

1 cup powdered sugar
2 tablespoons milk

Spiced pumpkin glaze

¾ cup powdered sugar
1 tablespoon pumpkin puree
½ teaspoon pumpkin spice
1 tablespoon milk

US Customary - Metric

Instructions

Preheat the oven to 400ºF and line a baking sheet with parchment paper.
In a large mixing bowl add the flour, baking powder, sugar, salt, cinnamon, and pumpkin spice and mix together.
2 cups all purpose flour, 2 ½ teaspoons baking powder, ½ cup granulated white sugar, ½ tsp salt, 1 ½ teaspoons ground cinnamon, 1 tsp pumpkin spice
Add the cold butter to the mixing bowl and cut it into the flour mixture until it resembles fine breadcrumbs.
½ cup unsalted butter
In a separate bowl add the egg, milk, and pumpkin puree and whisk together.
1 large egg, 3 tablespoons milk, ½ cup pumpkin puree
Pour the wet ingredients into the dry ingredients and briefly mix until a dough starts to form. Do not over mix.
Lightly flour a work surface then turn the dough out on to it. With lightly floured hands work the dough into a ball then use the palm of your hand to flatten it into a disc of about 8 inches. Be careful not to over-handle the dough.
With a sharp knife, cut the dough into 8 triangles. It will be quite sticky and that’s fine.
With lightly floured hands transfer the dough triangles on to the prepared baking sheet and brush the tops with the 1 tablespoon milk. Leave some space in-between the scones - you may need to use two sheets.
1 tablespoon milk
Bake in the center of the preheated oven for 15 minutes, or until the scones are light golden brown. Transfer to a wire rack and cool for 10 minutes.
Meanwhile, to make the white glaze, add the powdered sugar into a small mixing bowl and slowly pour in the milk while mixing. The glaze should be thick and pourable but not runny.
1 cup powdered sugar, 2 tablespoons milk
Use a spoon to spread the glaze in an even layer on top of each scone then leave to set for a few minutes.
Meanwhile, to make the spiced pumpkin glaze, add the powdered sugar, pumpkin puree, and pumpkin spice into a small mixing bowl then slowly add the milk. The glaze should be thick and pourable but not runny.
¾ cup powdered sugar, 1 tablespoon pumpkin puree, ½ teaspoon pumpkin spice, 1 tablespoon milk
Transfer the spiced pumpkin glaze to a piping bag and then snip the end off with a pair of scissors. Drizzle it over each scone.
Allow the glaze time to set then serve and enjoy!

Notes

Pumpkin spice: If you don’t have pumpkin spice on hand, you can easily make it with this this homemade pumpkin spice blend recipe.
Glazes: If either of your glazes are too thick gradually add a few drops more milk. If too thin, add a little more powdered sugar until the desired consistency is reached.
Nutritional values are estimates.

Nutrition