posted in Breakfast & Brunch

Starbuck’s Pumpkin Scones

Cute, trendy coffee shops seem to be popping up all over the place… yet I am always drawn to the old standby- Starbucks. Maybe it’s the sheer number of SBux that have infested the planet. Maybe it’s their iced coffee or their Pumpkin Spice Lattes. Or maybe it’s their scones. Continuing my obsession with all-thing-Starbucks, I decided to feature the recipe for Starbuck’s Pumpkin Scones.

These taste just like the real deal, yet you’ll find that they’re much more tender and delicious than those you buy at the coffee shop. Here’s how you make them:

Dry ingredients are mixed with wet and then formed into a flattened rectangle on a greased and floured, parchment-lined cookie sheet. The dough will be wet. That’s okay. Just keep sprinkling flour on it until it is a little easier to handle. Your hands will get messy.

Cut the rectangle into thirds. Three equal pieces. It’s easiest to use a greased pizza cutter for this, but if you don’t own one then just use a greased, sharp knife instead.

Use your cutter to cut each square in half, on the diagonal. You’ll end up with 6 triangles.

Oh so carefully pull the scones apart so that there is a little bit of space between them. Again, the dough is sticky and your hands will get messy. If you mess up the shape while you’re doing this, just form it back together again. It’s going to bake and spread, so no big deal if it looks sloppy.

When they bake, they puff up and crash into each other. That’s okay, because…

…you’ll gently cut them and pull them apart again.

Here where things get crazy.  You’re going to put two layers of glaze on these scones.  The first layer is a base layer of plain glaze.  It’s going to act as a barrier between the spiced glaze and the scone, giving the spiced glaze something to stick to.

Just give them all a once-over with the plain glaze, and then give it a few minutes to set.

Then you’ll brush on the spiced glaze.  The good stuff.  You can brush it on like I did, or you can get all fancy and drizzle it on in a squiggly back & forth motion.  I didn’t have anyone to impress on my scone-making day, so I brushed.

And I was generous with my brushing.  I let it drizzle down the sides, attempting to cover all available nooks and crannies.

And there it is.  Ready for scones with your coffee.  Or coffee with your scones.  Or mid-day snack with milk.  Or breakfast for dinner.  They are tender and delicious, which is what a coffee shop scone usually isn’t.  And I might mention that they freeze well too.  Wrap each individually in foil and just pop them into your freezer.  They defrost quickly in the microwave.

So I’ve shown you how to make a Pumpkin Spice Latte… and an Iced Coffee… and a Pumpkin Scone.

Now you’re all set to “coffee shop it” at home!

Yield: 6 scones

Prep Time: 30 min

Cook Time: 15 min

Starbuck's Pumpkin Scones

More tender and delicious than the original...


2 cups all-purpose flour (and more, as needed)
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes

1/2 cup powdered sugar (sifted)
1 tablespoon milk (any kind)

3/4 cup powdered sugar (sifted)
1 to 2 tablespoons milk (any kind)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground ginger
pinch of ground cloves


1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.

2. In a large bowl, whisk together dry ingredients (through ginger).

3. In a separate bowl, whisk together pumpkin, half and half and egg.

4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).

5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle (you'll be working in 1/4 to 1/2 cup additional flour to get the right consistency). Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.

6. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.

7. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.

8. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.

9. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving.

Source: (Adapted from Top Secret Recipes)

105 Responses to “Starbuck’s Pumpkin Scones”

  1. postedOct 14, 2010 11:33 AM

    Oh my gosh!! These are better then Starbucks! I am an avid pumpkin scone eater from Starbucks, but I really am tired of the cost $$$$ at Starbucks. So I tried them and my daughters flipped! We even went to Starbucks and bought a scone and did a taste test; the results were hands down on this recipe! They are bigger and no preservatives!! Try them and you will be so surprised!! I will never waste another $2.00 on their scones again!! Thanks Recipegirl!!

  2. postedOct 27, 2011 3:21 AM
    Averie @ Love Veggies and Yoga

    Starbucks better move over, because they’ve got Lori hot on their trail with these. WOW! You outdid yourself..they look…soooooo good!

    Between the pumpkin spice, the glaze, the recipe itself…magnificent!

  3. postedOct 27, 2011 3:58 AM

    These sound out-of-this-world delicious! Can’t wait to try these perfect buns of love!

  4. postedOct 27, 2011 4:54 AM

    these totally have my mouth watering!

  5. postedOct 27, 2011 6:37 AM

    i love these! they go perfectly with a PSL! 🙂

  6. postedOct 27, 2011 6:40 AM

    I am not a coffee drinker, so I have never tried a Starbucks pumpkin scone. I have heard so much about them though, I feel like I am really missing out. Can’t wait to try this recipe – looks amazing!

  7. postedOct 27, 2011 7:18 AM

    These look decadent!

  8. postedOct 27, 2011 7:53 AM

    ohh lori I love these. Those ones at Starbucks are just too dry and too sweet.
    I’m so glad you made these. Need to give them a go.

  9. postedOct 27, 2011 8:51 AM

    These look fantastic!!! Can’t wait to make these! – mary

  10. postedOct 27, 2011 9:06 AM

    Love, love, love the pumpkin scones at Sbux…. Thank you for giving me the recipe so that I can make them out of season as well! They are going to make it into my scone rotation at my next tea party with my sorority! Thanks

  11. postedOct 27, 2011 10:22 AM

    Looks delicious—I adore those scones from Starbucks!!!

  12. postedOct 27, 2011 10:51 AM

    It is snowing here in NY, our first for this season. Think I will make these along with some Pumpkin Spice Coffee. Yum!

  13. postedOct 27, 2011 3:12 PM

    GAH!!! THANK YOU SO MUCH!!! I have always, always wanted to find a good recipe for these. This is the best!! (happy sigh)

  14. postedOct 27, 2011 3:51 PM

    YUM! I was just asking my daughter what we should make this weekend for a special Halloween treat. This is it!

  15. postedOct 27, 2011 3:58 PM

    I love their scones. I also love their pumpkin loaf but have not found a comparilble recipe, got one?

  16. postedOct 27, 2011 4:03 PM
    Courtney Dutton

    This looks simply delectable. I’ve always wanted to know how to make the Starbucks Cinnamon Scone. Maybe you could try that next?!

    I can’t wait to try this holiday-appropriate recipe!

  17. postedOct 27, 2011 6:45 PM

    These look awesome! I am in love with everything pumpkin right now. Thanks for sharing.

  18. postedOct 27, 2011 8:26 PM

    I’ve been on a scone-making kick and these look perfect for my next round of baking — tomorrow morning! So looking forward to enjoying them soon!

  19. postedOct 27, 2011 9:25 PM
    Adrianna from A Cozy Kitchen

    WHOA! These have Thanksgiving breakfast written all over them. I bet they’d freeze up perfectly, too!

  20. postedOct 28, 2011 12:13 AM

    These look so yummy! I will have to try them. I have never tried the ones at Starbucks due to the food not being covered and each time I visit there are always flies that are gathered on the food.

  21. postedOct 28, 2011 9:40 AM

    Funny I was thinking the same thing this morning at Starbucks–What is it about Starbucks that keeps me going back. Pumpkin spice lattes, of course, but I also just love the buzz in there–so much energy!
    These scones look great! 🙂

  22. postedOct 28, 2011 9:54 AM

    Thanks I will try the loaf recipe today.

  23. postedOct 29, 2011 11:54 AM

    Tried these today, they were delicious! A hit for my whole family, ages 8 through 41!

  24. postedOct 29, 2011 4:00 PM

    I made these scones and Pumpkin Latte yesterday. One word…YUUUUMMM. Love the scones so much I am going to buy a scone pan and try some different flavors. The spiced glaze is soooo gooood. Thanks for these recipes.

  25. postedOct 30, 2011 7:43 AM

    Oh yummm! You just gave me another reason to enjoy my coffee and scones at home!! 🙂

  26. postedOct 30, 2011 4:08 PM

    Yum! These look great! Can I use bisquick in place of actual flour/baking powder? I dont really know if that would work haha. Ive only recently started baking chocolate chip scones but ive been dying to find a recipe for pumpkin scones!

    • postedOct 30, 2011 8:45 PM

      No, don’t use bisquick- just go w/ what the recipe calls for.

  27. postedOct 31, 2011 11:19 AM
    sharon Brown

    I very much enjoy your site! I look forward to your recipes. I made the scones last night and just finished having coffee and a wonderful pumpkin scone. Thanks and keep on cooking and posting.

  28. postedNov 3, 2011 11:36 AM

    These look amazing, I was looking for new pumpkin ideas with all the leftover pureed pumpkin I have. I might skimp on the glaze though, not much of an icing fan.

    Can’t wait!

  29. postedNov 3, 2011 4:19 PM

    Great tip about the two layers of glaze!

  30. postedNov 6, 2011 12:48 AM

    These are currently cooking in my oven but I wanted to offer my two-cents on the recipe…I followed it to the letter with ONE exception, I used from scratch pumpkin puree that I made myself and my dough was so sticky that I was adding flour for nearly 30 minutes…if I had to guess I probably needed to add an additional cup AT LEAST, so that I could shape and cut it…and it still stuck to the parchment paper as I was spacing them out…I’m hoping all the extra flour won’t dry them out or leave them flavorless.

    • postedNov 6, 2011 5:34 AM

      Hmmm, mine were sticky and I definitely had to keep adding sprinkles of flour as I was working with the dough… but not a whole cup. Let me know how they turn out w/ that extra flour!

  31. postedNov 6, 2011 11:00 AM

    They will rise better (as they look a little flat) if you also add 1/2 tsp. baking soda – then you can cut the salt to 1/4 tsp or less (at least two pinches).

    • postedNov 6, 2011 12:49 PM

      Thanks for the tip!

  32. postedNov 6, 2011 12:45 PM

    I had the same gooey issue that Marlena had. But I didn’t add any more flour because I didn’t want my scones to taste flour-y. Instead I just scooped out the dough instead of cutting it into triangles. They took a little longer to cook in the oven, but besides that they turned out great!

    • postedNov 6, 2011 12:50 PM

      Me too- it’s a wet batter. I just worked the extra flour into it until it was manageable to work with.

  33. postedNov 7, 2011 10:51 AM

    I love Starbucks Pumpkin scones! And I definitely love this recipe! Thanks for sharing it!

  34. postedNov 7, 2011 2:48 PM

    Hmmm…I have about half a can of pumpkin that I need to use up, and I have everything else on hand for this except the half & half. I wonder if it would be terrible to sub the 1% milk I have in the fridge…

  35. postedNov 9, 2011 10:40 AM

    I made these today. I’ve never had a Starbucks scone, so I’m not sure what they should taste like. I felt that mine came out tasting doughy. I didn’t have such a sticky batter as some people mentioned. almost as if there was too much flower in the batter, but I followed the recipe exactly. what consistency is a scone supposed to have? More like bread or like a biscotti?

    • postedNov 9, 2011 10:42 AM

      A scone usually (in coffee shops) comes out very dry, not-so-cakey. I guess the best way to describe it is like stale-ish cake (not hard like biscotti). This scone recipe should come out much more cakey than that.

  36. postedNov 13, 2011 8:41 AM

    So I did make these yesterday, and the 1% milk worked out fine. These were even better than the ones at Starbucks! They were moist and delicious and my husband and I really loved them. Thanks so much for sharing! I posted my results with a link to your post over on my blog. I’ll be making these again for sure 🙂

  37. postedNov 13, 2011 3:46 PM

    These pumpkin scones brought rave reviews at breakfast this morning! I also added a bit of flour to manage the dough from bowl to oven. But I will certainly make this recipe again as the scones did not last till lunchtime!

  38. postedNov 17, 2011 11:03 PM

    These were AWESOME!

    I also did a gluten-free vegan version and they turned out amazing (substituted Bob’s Red Mill GF flour, 1 tbsp ground flax mixed with 1/4 cup warm water for the egg, and Earth Balance for the butter)…

  39. postedNov 18, 2011 9:14 AM
    Nancy Acosta

    Hi Susie’s sister! I always make mine GF/dairy free and no one at work can tell the difference. I use whatever alternative milk I have, Bob’s Red Mill GF flour because it is easy, and add xanthan gum. I like Zoe’s flax idea; I was thinking of trying chia seeds instead of eggs in my next batch.

    • postedNov 18, 2011 11:34 AM

      You’ll have to try my GF Pumpkin Cornbread too! Just posted it!

  40. postedNov 20, 2011 11:58 PM

    I just made these today and I died eating them!

  41. postedNov 22, 2011 8:00 PM

    Made these this morning, they turned out great! The dough really was very very sticky, but that lead to incredibly moist scones. It took me a bit longer than 30 min though, probably 45 min prep, 15 minutes to cook, 15 minutes to cool and ten for frosting, so 1.5 hours.

  42. postedNov 23, 2011 4:36 AM
    Becky R

    I need mine to be soy and dairy free. I’ve cooked with earth balance before( pie crust) and have been do disappointed. Do you know of a butter substitute that’s dairy and soy free that would work? I can’t wait to make these!

    • postedNov 23, 2011 3:51 PM

      not sure…

  43. postedNov 24, 2011 6:30 AM
    Becky R

    I made these using the earth balance butter substitute, no other options. I also used almond milk for the glaze, and mimiccreme for the cream substitute for a dairy and soy free desert! Amazing!

  44. postedNov 24, 2011 8:34 PM

    Wow! Googled for a similar recipe & stumbled in here. Looked good, so my 11 yr old and I whipped up a batch for Thanksgiving Brkfst this AM. They were super sticky, so we floured a lot. I was a little worried about that, but they turned out ridiculously yummy!!! So moist and just the right amount of sweet for us. Strbux can’t touch these babies. All the kids loved them as much as the adults. None of us could stop nibbling! Thanks for this one. It’s going in the keeper file! My tea kettle’s whistling. Off for a cup and another scone, while he kids are asleep- ha!

  45. postedNov 24, 2011 8:38 PM

    oop! forgot to comment that we used non-dairy creamer instead of half-n-half and it was TOTALLY fine. Richness was all in there!

  46. postedNov 27, 2011 11:55 AM

    These are great. I made it exactly as the recipe states, with the addition of the suggested 1/2 tsp baking soda. They are in a whole different class then the ones at Starbucks. These are light and moist, the spices are wonderful. Mine rose more then the picture suggests. i cut the “middle” rectangle i to 4 triangles because my middle was a little too big. The “small” ones are even very large, when baking again I would do all the thirds into four pieces. The suggestion to drip the spice glaze looks lovely. Thanks for this recipe.

  47. postedNov 27, 2011 9:41 PM

    These are amazing. I just made them for my neighbor (secret santa). Thank You so much for the wonder spot – on recipe.

  48. postedDec 7, 2011 8:21 PM

    I had leftover fresh pumpkin from Thanksgiving, so decided to surprise the family with some fresh pumpkin scones for breakfast. These were fabulous!!! I used Eggnog instead of half-n-half. Also used eggnog and powdered sugar for the icing. In 30 minutes I had an amazing breakfast treat for the family.

  49. postedJan 12, 2012 8:50 AM

    I love, love, love Starbucks pumpkin scones and I can’t believe they are not available everyday, outside of holidays! I am so thrilled to have this recipe!

  50. postedJan 12, 2012 10:38 PM

    I put the dry ingredients into my food processor and gave
    it a couple of pulses then added the butter and pulsed until
    it resembled crumbs, I then added the wet beaten mixture
    and pulsed until it formed a loose ball. Turned the dough
    onto a floured surfaced and shaped into a flattened round
    about 1/2 inch thick and cut into 8 pie shaped pieces.
    These more than doubled in height after baking about 16
    minutes. This is a super fast, easy, moist and DELICIOUS
    Scone!!!! I will be doubling the recipe tomorrow. Thanks Lori

  51. postedJul 2, 2012 8:01 AM

    Wonderful! I substituted the pumpkin for zucchini and they turned out amazing! So happy to find a recipe that works for all this squash I’m getting out of the garden 🙂 Thank you!

    • postedJul 2, 2012 3:20 PM

      What a great idea! I’m gonna try that this summer.

  52. postedAug 23, 2012 5:24 AM

    I am going to make these for a meeting tomorrow at work and was wondering if you thought I could make the dough up the night before and bake them in the morning before I go to work. What do you think? They sound so tasty and thought they would be even better fresh from the oven. Thanks!

  53. postedSep 10, 2012 6:04 AM

    I’ve been using this recipe for 2 years now. The scones come out almost perfect – the inside is moist but the outside doesn’t quite harden enough so I suggest a couple of minutes longer in the oven. Also, the glaze recipe needs a makeover. Its tastes good, but its too thin (even if you reduce the milk it still doesn’t come out right). The glaze never dries and hardens – it remains sticky, runny, but darn tasty I will admit. I would love ot hear from someone who’s mastered the glaze.

  54. postedSep 19, 2012 4:14 PM

    Holy moly! These are fantastic! Only thing, the pieces bake up huge, so I cut 12 instead of 6 the second time around. Thanks very much!

    • postedSep 19, 2012 5:02 PM

      yes, good point… if you’d like smaller portion scones, cut them in 12 pieces!

  55. postedSep 23, 2012 7:14 PM

    Made these tonight and they were delicious!! Thanks so much for this recipe!!!

  56. postedSep 28, 2012 9:16 AM

    Very sticky indeed. I’d estimate they undershot the flour by at least 1/2-3/4 cut. I’m an experienced baker, so that is a lot if extra flour. Mine are in the oven now. I added 1/2 cut toasted, chopped pecans too.

  57. postedOct 1, 2012 10:42 AM

    Just made these for a group of people and EVERYONE loved them! They were so delicious! I didn’t have any ginger but it turned out great anyway!

  58. postedOct 2, 2012 6:21 PM

    These look so great! Like many right now, I’m in a pumpkin kick and just posted about your recipe in my blog. Here’s the link if you’re interested:

  59. postedOct 3, 2012 5:47 AM
    Ashley Valerio

    Made them yesterday and at first I wasn’t really impressed. But then I ate a Whole one for breakfast this morning with my coffee and OMG delish. Thanks!

  60. postedOct 5, 2012 3:32 PM

    I made these a cople of days ago and they had good flavor but the texture was not anything resembling a scone. It was like bread instead. I was hoping it would be flakier.

  61. postedOct 6, 2012 5:11 PM

    Made these up using 1/8 cup dark brown sugar. Found the glaze firmed up if it sat for about 30min before drizzling. Dough was too sticky to separate the slices, I lacked the confidence to tinker with the recipe first time using.

  62. postedOct 11, 2012 9:04 PM

    The scones are super tasty and they were easy and quick to make. The only thing that I changed about the recipe was that I substituted the milk with pumpkin purée when making the spiced frosting… it pumped up the pumpkin flavor and gave the scones a nice color accent.. Thanks for sharing this yummy treat.

    • postedOct 11, 2012 10:55 PM

      Great idea!

  63. postedOct 14, 2012 2:21 PM

    I just made these this afternoon and they are amazing! I also had to add quite a bit more flour to the dough in order to reduce the stickiness. I don’t think I ever got it quite the same texture as it looks in the pictures. It was too sticky to form into a rectangle, so I went with more of a circle and cut them into wedges. I also added a little pumpkin to the spiced icing which gave it great color and flavor. Thanks for posting these, they were delicious!

  64. postedOct 18, 2012 12:30 PM

    I am making these now and they are turning out great! Because you use milk in the icing, do the scones need to be refrigerated if they are not going to be eaten right away? I am making them today for a coffee date tomorrow. Thanks!

    • postedOct 18, 2012 12:42 PM

      Hi Kristin, I would ice them in the morning! Otherwise though, yes- probably keep them in a covered container in the fridge overnight.

  65. postedOct 21, 2012 11:47 AM

    I cut the butter in (by mistake) after I had folded in the wet ingredients (I also substituted heavy cream as that is what I had on hand). I only needed a couple sprinkles of flour on my hands to keep from sticking as I worked the dough into my rectangle. Very easy to work and sliced nicely. I have long been searching for a recipe that is crisp on the outside and not “cakey.” I baked it in a convection oven for 12 min @ 400 and then let it sit in the oven with the door ajar (oven off) for a few more minutes. My family isn’t much for glaze so I whipped up some heavy cream and stirred in some pumpkin to make a creamy topping for the scone. Heaven!

  66. postedOct 23, 2012 4:47 PM

    Can the spices be substituted for pumpkin pie spice? If so, how much do I use?

    • postedOct 23, 2012 7:33 PM

      I guess I’d use 1 1/2 teaspoons of pumpkin pie spice.

  67. postedOct 25, 2012 7:40 AM

    I made these scones last year and I’m making them today to take to the hospital for when my new Granddaughter is born! These are the best scones!

  68. postedOct 25, 2012 1:07 PM

    Exactly HOW MUCH is “1/2 can” of pumpkin?? I have 2 different sizes in my pantry, one makes one typical pumpkin pie, the other makes two (Libby’s pure pumpkin, not the pumpkin pie mix) and they are the most commonly available in the U.S. Please give the ounce or cup measure!!

    • postedOct 25, 2012 1:09 PM

      Hi Linda, where are you seeing “1/2 can?” The recipe calls for 1/2 cup canned pumpkin puree. Are you seeing something else?

  69. postedNov 4, 2012 7:24 PM

    Thank you SO much for sharing this recipe!

  70. postedNov 13, 2012 2:56 PM
    Liz B.

    Just made these today. I didn’t think they were pumpkin-y enough. Only half a cup is not enough…they tasty flour-y and were sort of dry. If I made these again, I would double the amount of pumpkin.

    • postedNov 13, 2012 7:29 PM

      Might run into trouble with consistency doubling the pumpkin. Let me know!

  71. postedNov 22, 2012 12:11 PM

    I made a double batch of these because I was planning on giving them away. They were delicious except for the terrible aftertaste. It tastes like there was way too much baking soda. I followed the recipe correctly so beware. I would reduce the baking soda because other than that they were amazing. Unfortunately, I had to throw them all out because the after taste was too overwhelming. It was quite a bummer.

    • postedNov 26, 2012 8:44 AM

      there is actually no baking soda in the recipe. It calls for baking “powder.”

  72. postedNov 25, 2012 6:23 PM

    I think if you were following the recipe correctly Rebekah… wouldn’t have used baking soda…..oops

  73. postedDec 1, 2012 8:10 AM

    Tried this recipe since I have pumpkin puree leftover from making pumpkin cheesecake. Great texture. The scones came out looking nice. Directions were very easy to follow. However, the amount of spice needs to be increased in the dough otherwise it is a bit bland.

  74. postedDec 4, 2012 4:43 PM
    Umm Autumn

    I have made these several times now. So easy, I amaze my own self! I usually just freeze the leftover canned pumpkin puree and use it on as as needed basis. Never seem to need an entire can.
    I used Trader Joes Pumpkin Pie Spice and sibsituted it in the glaze as well as the scone itself with equal amounts to the combined spices. It worked great and was nice and easy.
    Also, they are a little big for me and my family so I made 8 instead of six and this worked out perfect. I might even scale them down a little more and make ten!

    Thanks, I love these scones.

  75. postedDec 5, 2012 11:15 AM

    Lori, just made these and they are amazing! I’m not sure whether to be happy or mad about that. Happy to have found a homemade (and more delicious) substitute for the Starbucks version, but afraid I’ll have to display an incredible amount of self-control to not make these all the time. Delicious! Thx!

  76. postedDec 17, 2012 11:55 PM

    You know what’s funny, I swear the SBux Pumpkin Scone in Canada is different than the ones in the U.S The Canadian ones are less sweet and have less glaze, making it so much more easy to eat the whole thing and not feel like you had cake! I’m so happy to find a homemade recipe now so I can make it to my liking!!

  77. postedDec 21, 2012 11:12 AM

    I also ran into trouble with the dough being too sticky. I added a LOT of flour (not sure exactly how much, I just kept sprinkling) and the pumpkin flavor wasn’t very strong. I wish I had added a little more pumpkin and more of all the spices. They’re still pretty good, though! I made them a few weeks ahead of time and put them in the freezer. I took them out today and popped them in the oven at 350 for a few minutes before I glazed them. Worked perfectly!

  78. postedJan 4, 2013 5:23 PM

    I made these this morning, and resisted the temptation to taste until this evening. OH, MY WORD, are these good! I mixed up all of the ingredients as per the instructions, patted the dough out, and then left it in the fridge for a half an hour while I made my breakfast. It definitely made it easier to cut them cleanly. Once I cut the triangles, I staggered the pieces slightly so that they’d bake somewhat separated. Next time, I’ll refrigerate the dough before I pat it out onto the baking sheet. I think it will help with the stickiness.

    Thank you!

  79. postedJan 18, 2013 11:49 AM

    The flavor was good but I’d cook it for less time. The bottoms were over-done.

  80. postedJun 17, 2013 12:08 PM
    Brad Mudgett

    Wonderful recipe; better than starbucks (I am a SB fan). now I need to find a bran muffin recipe.

  81. postedJul 12, 2013 8:10 AM


    Thank you for sharing this recipe. My wife likes and enjoys the pumpkin scones at Starbucks; I’m not that big of a fan, I can take them or leave them, but this recipe is incredible and I bake them about every two or three months. In fact, I’m baking them to take to our church this Sunday.
    Rather than AP flour we use white whole wheat.


  82. postedOct 1, 2013 7:11 AM

    I made the pumpkin alternate recipe to your banana scones in “The Recipe Girl Cookbook” last night and they were amazing! I’ll make the few adjustments I see in this recipe next time…I imagine they’ll only be better. Thanks for the terrific recipe!

  83. postedOct 8, 2013 11:17 AM

    My daughter wanted to make pumpkins scones. We found this recipe, and they were DELICIOUS!! We added pecans. Followed the recipe exactly, and they turned out great. This is a keeper!

  84. postedNov 3, 2013 9:59 PM

    I have been making these for the past 3 years. Every time I share a batch with friends they can’t get over just how good they are. This is an amazing recipe and it works EVERY SINGLE TIME! My little guy, who has a peanut allergy, LOVES these and these have become his very special treat…. he loves them so much we had scones instead of a birthday cake for him this year! Thanks for this amazing recipe!

  85. postedNov 27, 2013 2:53 AM

    Fix the recipe, not in the comments, the recipe. This is annoying as hell trying to make this to learn you need more then 1/2 cup more flour to get the consistency right. I do not like having dough stuck to everything. Please for the love go god and the safety of those around us cooking give a corrected version of this with hte proper amount of flour and perhaps clearer instructions on the handling of the dough. I have made scones of all kinds and never have I ran into such a messy and incomplete recipe for them. Worse part is it took almost 2 hours to get these made for a church gathering and ended up being late.

  86. postedNov 27, 2013 4:43 AM

    OK after sitting down and thinking and trying again I found it works perfect for me with 2 and 1/3 cup flour I also added a extra tbsp of sugar and a pinch more salt. I figure everyone has their own preferences when working with this stuff (I hate working with messy sticky dough), I find myself having to dust everything that the dough touches with flour, mixing bowl, hands, knife, and the surface i form it on, this has made it a lot less messy.

    All in all it would be nice if you mentioned that people might need 1/4-1/2 cup more flour to get the finally consistency/stickiness right in the ingredients perhaps in () . It was also a bit of a put off realizing i was going to need more flour then i initially thought. Sorry about getting frustrated on my earlier post.

    • postedNov 27, 2013 6:44 AM

      I added it into the recipe itself. Glad you enjoyed it!

  87. postedOct 15, 2014 1:31 PM

    I have never tried the era Starbuck’s scones but I love these scones. They are a huge hit with the family at Thanksgiving! The only tip I have is that I think that the batter is a little wet and I need to add more flour.

  88. postedDec 28, 2014 9:31 AM

    I have this in the oven now! I did sub heavy whipping cream for half and half… and of course needed to use a little more than 3 tbs.. I used 4. I’ll report the outcome! Can’t wait for them to come out of the oven! 🙂

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