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!
Wash one of these scones down with a Homemade Mocha Frappuccino – another Starbucks copycat of ours!
Copycat Starbucks Pumpkin Scone Recipe
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 these are 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!
What You’ll Need
The feature ingredients of these scones is, of course, pumpkin puree and pumpkin pie spice.
(Scroll below to the printable recipe card for details and measurements.)
For the Scones
- All-purpose flour: Make sure it’s spooned and leveled, not scooped. Too much flour will result in a dry crumbly scone.
- Butter: Butter is an essential 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.)
- Brown sugar: The molasses flavor and chewy texture of brown sugar is much better for these scones than regular sugar.
- Heavy cream: The best tasting baked goods are made with a thick liquid, like heavy cream.
- Egg: Adds moisture, richness, and helps bind the dough.
- 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.
- Baking powder: Our leavening agent to give the scones lift.
- Salt: Enhances the other flavors.
- Vanilla extract: A little bit of vanilla extract adds another layer of flavor to a sweet scone.
For the White Glaze
- Powdered sugar: Makes the glaze smooth and sweet. Do not use granulated sugar or the glaze will be grainy.
- Heavy cream: Add extra as needed to reach the appropriate consistency.
For the Pumpkin Glaze
- Powdered sugar
- Pumpkin puree
- Heavy cream
- Pumpkin pie spice
How to Make Pumpkin Scones
This is really an easy scone recipe. There’s no chill time for the dough and it comes together with just 20 minutes of prep. Here’s a brief summary:
(Scroll down to the printable recipe card for all the details.)
- Make the scone dough. Mix together the wet ingredients and set aside. Whisk the flour, sugar, pumpkin spice, baking powder, and salt in a bowl. Cut the butter into the flour mixture until there are pea-size pieces. Create a well in the center of the dough and add the pumpkin mixture. Stir until combined.
- Knead the dough and shape the scones. Knead the dough a few times on a dusted counter until it’s formed together. Shape into a circle that’s about 1 inch thick and cut into 8 wedges. Transfer them to a baking sheet with parchment paper, leaving spaces in between.
- Bake. Bake until golden brown. Cool on the pan for 5 minutes then transfer to a cooling rack t cool completely.
- Make the white glaze. Combine the powdered sugar and heavy cream until there are no lumps. Spoon the glaze over the entire surface of the scones and allow to set for 15 to 20 minutes.
- Make the pumpkin glaze. Whisk together the powdered sugar and pumpkin pie spice. Add the puree and heavy cream, mixing until lump-free. Transfer to a ziploc bag and cut a small tip off the corner. Drizzle glaze over the scones. Allow to set for 15 minutes or so.
Tips for Success
If you’ve never made glazed pumpkin scones before, here are a few things to keep in mind.
- 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.
- Be sure to use cold butter. When making scones, it’s essential that the butter is cold. Not room temperature or soft but fresh out of the fridge.
- 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.
How to Store
- How to store leftovers. These pumpkin scones are best enjoyed fresh but you can store than in an airtight container at room temperature for up to 2 days.
- Can I freeze these? You can freeze unglazed scones for up to 3 months. Thaw in the fridge and add the glaze.
More Pumpkin Recipes:
- Pumpkin Chocolate Chip Bread
- Edible Pumpkin Cookie Dough
- Pumpkin Cinnamon Rolls
- Mini Pumpkin Pies
- Pumpkin Fluff
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 teaspoon pumpkin pie spice
- 1 1/2 teaspoon 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 teaspoon pumpkin pie spice
- 1 tablespoon pumpkin puree
- 2 tablespoons heavy cream
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 pieces. Make a hole in the center of the flour mixture to create a well. Pour the pumpkin mixture into the center of the well and 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's formed together. Don't over-work the dough. Shape the dough into a circle about 1 inch thick. Cut the dough into eight equal wedges. Place them on the baking sheet, leaving spaces in between them.
- Bake for 13-16 minutes until golden brown. 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 ziptoc 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.