Starbuck’s Pumpkin Scones

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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!

Starbuck's Pumpkin Scones

More tender and delicious than the original...

Yield: 6 scones

Prep Time: 30 min

Cook Time: 15 min


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)

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  • Brad Mudgett wrote:

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

  • Dean wrote:

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

  • Ren wrote:

    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!

  • Megan wrote:

    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!

  • Jennifer wrote:

    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!!

  • Cate wrote:

    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!

  • Umm Autumn wrote:

    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.

  • Soho wrote:

    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.

  • Charlene wrote:

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

  • Rebekah wrote:

    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.

    • Lori Lange wrote:

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

  • Liz B. wrote:

    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.

    • Lori Lange wrote:

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

  • Rach wrote:

    Thank you SO much for sharing this recipe!

  • Linda wrote:

    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!!

    • Lori Lange wrote:

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

  • Sherrie wrote:

    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!

  • Ellen wrote:

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

    • Lori Lange wrote:

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

  • Momak wrote:

    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!

  • Kristin wrote:

    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!

    • Lori Lange wrote:

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

  • Dave wrote:

    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!

  • Ana wrote:

    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.

    • Lori Lange wrote:

      Great idea!

  • April wrote:

    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.