Pumpkin Scones
Updated
Updated
Soft and tender pastries topped with both white and pumpkin glaze, these easy Pumpkin Scones are a version of the popular Starbucks scones. This easy scones recipe requires no chill time for the dough. Easy to make and filled with pumpkin pie flavor in every bite!
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If there’s one thing besides pumpkin spice lattes that drive people to Starbucks in the fall, it’s their famous pumpkin scones. Starbucks pumpkin scones are known for being soft, tender, and topped with not one but two sweet glazes.
Since I’m not one to head to Starbucks daily but I DO love some pumpkin spice desserts, I decided to try my own version. I’m happy to say this copycat Starbucks pumpkin scone recipe is definitely a success. Perfectly flaky, topped with both a white glaze and a pumpkin spice glaze. Paired with a coffee, it’s the perfect fall pick-me-up for any time of the day.
Wash one of these scones down with a Mocha Frappuccino or Caramel Frappe – two other Starbucks copycat recipes of ours!
Helpful Tips
- Measure flour correctly. Make sure it’s spooned and leveled, not scooped. Too much flour will result in a dry crumbly scone.
- Cold butter is essential. Cold butter is a key ingredient in scones, providing that flaky texture and wonderful flavor we’re after. It should be unsalted, very well chilled, and cut into a bunch of small cubes (or grated.)
- Pumpkin puree. Be sure to grab a can of pumpkin puree, not pumpkin pie filling.
- Pumpkin pie spice. I use my homemade pumpkin pie spice recipe, but you can also find it located at the store with all the other spices.
- Heavy cream. The best tasting baked goods are made with a thick liquid, like heavy cream.
- Add more heavy cream if needed. The white glaze should be thick but still pourable. If it’s too thick, add a small amount of heavy cream until it’s the right consistency.
- Make sure the glaze sets completely before adding the next. If you add the pumpkin glaze on top of the white glaze immediately, the two will mix together. It won’t affect the flavor but it won’t look as pretty.
- Don’t over-mix the dough. Be sure to not overmix or over-knead the dough. You want to mix until the ingredients are just combined.
Pumpkin Scones
Soft and tender pastries topped with both white and pumpkin glaze, these easy Pumpkin Scones are my version of the popular Starbucks scones.Step-by-step photos can be seen below the recipe card.
Ingredients
For the Scones
- 1/2 cup pumpkin puree, (canned pumpkin puree, not pumpkin pie filling)
- 3 tablespoons heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1/3 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
For the White Glaze
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream
For the Pumpkin Glaze
- 3/4 cup powdered sugar
- 1 & 1/2 teaspoons pumpkin pie spice
- 1 tablespoon pumpkin puree
- 2 tablespoons heavy cream
Instructions
Make the Scones
- Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a small mixing bowl, whisk together the pumpkin, heavy cream, egg, and vanilla; set it aside.
- In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, and salt until combined. Cut the butter into the flour mixture using a pastry cutter or your hands until you get pea-size crumbs. Make a well in the center, then pour in the wet pumpkin mixture; stir until the dough just starts to come together.
- Dust the counter lightly with flour and place the dough onto the surface. Gently knead the dough a few times until it just comes together. Don't over-work the dough. Shape into a circle about 1-inch thick, then cut into 8 equal wedges. Place them on the baking sheet, leaving spaces in between them.
- Bake 14-18 minutes until no longer wet, lightly golden, and cooked through. (If your oven runs hot, start checking at 14 minutes. Keep an eye on them – if they’re golden on top and bottom, they’re done.) Allow the scones to cool right on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Make the White Glaze
- In a small mixing bowl, combine the powdered sugar and 2 tablespoons of the heavy cream until there are no lumps. The glaze should be on the thicker side but still pourable; you can add in a little more heavy cream if it's too thick.
- Spoon the glaze over the surface of each scone and allow the glaze to set for about 15 to 20 minutes.
Make the Pumpkin Glaze
- In a small mixing bowl, whisk together the powdered sugar and pumpkin pie spice. Mix in the puree and heavy cream, stir until the glaze is lump-free.
- Pour the glaze into a ziploc bag and cut a small tip off the bottom of the bag. Drizzle the glaze back and forward over the scones. Allow the glaze to set for at least 15 minutes until it sets.
- Serve and enjoy!NOTE: Make sure the glaze sets/dries completely before applying the next. If you add the pumpkin glaze right on top of the wet white glaze, it will just run together. However, it will not affect the flavor, just the look.
Video
Notes
Helpful tips and proper storage information is included in the article.
Nutrition
Calories: 423kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 266mg | Potassium: 186mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3282IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Pumpkin Scones Step By Step
- Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a small mixing bowl, whisk together 1/2 cup pure pumpkin puree, 3 tablespoons heavy cream, 1 large egg, and 1 teaspoon vanilla; set it aside.
- In a large mixing bowl, whisk together 2 cups spooned and leveled all-purpose flour, 1/3 cup brown sugar, 2 teaspoons pumpkin pie spice, 1 & 1/2 teaspoons baking powder, and 1/2 teaspoon salt until combined. Cut 1/2 cup cold cubed unsalted butter into the flour mixture using a pastry cutter or your hands until you get pea-size crumbs.
- Make a well in the center, then pour in the wet pumpkin mixture; stir until the dough just starts to come together.
- Dust the counter lightly with flour and place the dough onto the surface. Gently knead the dough a few times until it just comes together. Don’t over-work the dough.
- Shape into a circle about 1-inch thick, then cut into 8 equal wedges.
- Place them on the baking sheet, leaving spaces in between them. Bake 14-18 minutes until no longer wet, lightly golden, and cooked through. (If your oven runs hot, start checking at 14 minutes. Keep an eye on them – if they’re golden on top and bottom, they’re done.) Allow the scones to cool right on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
- In a small mixing bowl, combine 1 cup powdered sugar and 2 tablespoons of heavy cream until there are no lumps. The glaze should be on the thicker side but still pourable; you can add in a little more heavy cream if it’s too thick.
- Spoon the glaze over the surface of each scone and allow the glaze to set for about 15 to 20 minutes.
- In a small mixing bowl, whisk together 3/4 cup powdered sugar and 1 & 1/2 teaspoons pumpkin pie spice. Mix in 1 tablespoon pumpkin puree and 2 tablespoons heavy cream, stir until the glaze is lump-free.
- Pour the glaze into a ziploc bag and cut a small tip off the bottom of the bag. Drizzle the glaze back and forward over the scones. Allow the glaze to set for at least 15 minutes until it sets.
- Serve and enjoy!
Proper Storage
- Counter. These pumpkin scones are best enjoyed fresh but you can store than in an airtight container at room temperature for up to 2 days.
- Freezer. You can freeze unglazed scones for up to 3 months. Thaw in the fridge and add the glaze fresh.
More Pumpkin Recipes:
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
These scones were so good! They are definitely on the sweeter side with the frosting, and go great with my morning coffee. Saved in my binder to make again! I would consider making the scones half as large since I have to watch my carbs.
I made this pumpkin recipe. It was moist and delicious. Easy to follow recipe and I didn’t have to change anything. It came out just as it appeared in the pictures. Love this and will share it with my friends.
Just made thpsethis morning and OMG THEY ARE SO GOOD!!!! Not dry or overly sweet and so yummy with coffee, if you make these you will not be disappointed. Thank you for your easy recipe!
I baked these scones over the weekend, followed the recipe to the T… F-A-B-U-L-O-U-S! Easy recipe to follow because Amy is the best! Don’t skip the glaze, it adds that special touch! Mmmm!
I made these delicious scones today and they are so yummy 😋. I love her recipes. I am gonna make the lemon blueberry next time.
I just made these and all I can say is WOW! I love everything pumpkin but these are out of this world. A few months ago I bought one at a fancy bakery. I paid a lot for it and it was tasteless and dry.
These are delicious and flavorful. They were very easy to make.
Thanks so much.
I made these today and they are EXCELLENT!!! Recipe is pretty simple too. Thank you so much!!
So good…I love sco especially and anything pumpkin…just sweet enough!
I didn’t know scones could be so light and airy! I made minis by cutting the dough in half, then cutting each smaller circle into 8.
Omg! This is a staple in my house! The best recipe ever!
I just made these and they are so good. I trust your recipes and true to form, this one is outstanding. Thank you Amy
OBSESSED! But only with the recipe fir these scones, not scones in general. I don’t especially like scones as they’re usually so dry. These are addicting. I ate 2! This is my new favorite!
So easy and so delicious!
Everyone wants the recipe! They are delish!
Easy recipe and they turned out perfect!
Has anyone ever tried making the dough the night before and then baking in the morning?
Was curious if one can split this recipe in half and make smaller scones like a total of 16? If so how long to Cook and if same temp?
Probably, but you’d likely need to cut back on the bake time – not sure how much. Without further testing, I can’t say for sure.
Absolutely amazing! The family enjoyed these this morning!
I really like it and decided not to glaze it as I don’t need the extra sugar and calories
Recipe was very pleasing. I used whole milk only because I didn’t have cream to make half & half. For the dough I doubled the milk to be sure it wasn’t too dry. The other change I made was only 1 tsp pumpkin pie spice in the frosting for fear it would be overpowering. I tasted after 1 tsp and it was fine. I’ve gotta try your copycat mocha frappe to enjoy with these scones.
Made these over the weekend and they were excellent!
These turned out amazing! Thank you for making me feel like a total baking professional! I wish I could upload a pic of them!
These are a HIT with the family. Unfortunately due to radiation I can only taste the cinnamon. The kids and hubby said they’re a keeper! thanks for making their Sunday morning and for helping me to use up some pumpkin!
Just made these and they turned out really good. Family loved them!
I’ve never tried these at Starbucks so I can’t compare, but just made this recipe and they’re wonderful!
Moist and easy to make. Great for that little bit of leftover pumpkin.
This makes wonderful, moist flavorful scones. The icing and glaze highlight the pumpkin flavor and makes them look very festive. I needed to bake mine closer to 18 minutes until they edges were starting to get golden. Next time will likely make smaller size since these were large. This definitely a keeper!