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Copycat Starbucks Pumpkin Scones: A Fall Baking Delight

The scent of pumpkin spice has always been a harbinger of cozy memories for me. I remember crisp autumn mornings spent at my grandmother’s house, the aroma of her freshly baked goods filling the air. While she was famous for her apple pie, I always secretly hoped she’d whip up a batch of pumpkin scones, too. Those warm, tender scones, with their delicately spiced flavor and sweet icing, were the perfect complement to a steaming mug of coffee as the leaves turned vibrant shades of red and gold outside her kitchen window. Recreating those flavors and sharing them with others is a tradition I cherish.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Yield: 6 Scones
Dietary Type: Vegetarian

Ingredients

For the Scones:

2 cups all-purpose flour
1 ½ tablespoons baking powder
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon allspice
½ teaspoon cinnamon
¼ cup sugar
½ cup salted butter, cubed and cold
½ cup pumpkin puree
1 egg
½ cup heavy cream, plus more for brushing

For the Icing:

2 cups confectioners’ sugar
2 ½ tablespoons milk (or water)
¼ teaspoon vanilla extract
¼ teaspoon cinnamon

Equipment Needed

Large mixing bowl
Whisk
Pastry blender or food processor (optional)
Baking sheet
Parchment paper
Wire rack
Small bowls for icing

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, ginger, nutmeg, allspice, and cinnamon. Sifting ensures that the dry ingredients are evenly distributed and prevents lumps.
In a separate bowl, whisk together the pumpkin puree, egg, and heavy cream. Set aside the wet ingredients.
Add the cold, cubed salted butter to the dry ingredients. Using a pastry blender, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs, with pea-sized pieces of butter remaining. This is crucial for creating flaky scones. If using your fingertips, work quickly to prevent the butter from melting.
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix the dough. Overmixing develops the gluten in the flour, resulting in tough scones. A few streaks of flour are perfectly fine.
Turn the dough out onto a lightly floured work surface. Pat the dough into a circle about 2 inches thick.
Using a sharp knife or a bench scraper, cut the circle into six equal wedges, like you’re slicing a pie.
Place the scones on the prepared baking sheet, leaving a little space between each one.
Brush the tops of the scones with heavy cream. This will give them a beautiful golden-brown color and a slightly crisp crust.
Bake in the preheated oven for about 20 minutes, turning the baking sheet once halfway through baking to ensure even browning. The scones are done when they are golden brown and a toothpick inserted into the center comes out clean.
Cool the scones on a wire rack completely before icing.
Prepare the vanilla icing: In a small bowl, mix together the confectioners’ sugar, milk (or water), and vanilla extract until smooth.
Reserve approximately ¼ of the vanilla icing.
Prepare the cinnamon icing: To the reserved ¼ of the vanilla icing, mix in the cinnamon powder until well combined.
Ice the cooled scones with a layer of the vanilla icing first, allowing it to set slightly.
Drizzle the cinnamon icing on top of the vanilla icing.

Expert Tips & Tricks

Cold Butter is Key: The key to flaky scones is cold butter. Make sure the butter is very cold when you cut it into the flour. You can even chill the dry ingredients and the pastry blender for 15-20 minutes before starting.
Don’t Overmix: Overmixing the dough will result in tough scones. Mix just until the wet and dry ingredients are combined.
Freezing for Later: You can freeze the unbaked scones after cutting them into wedges. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or airtight container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
Adjusting Sweetness: If you prefer a less sweet scone, you can reduce the amount of sugar in the dough.
Spice It Up: Feel free to adjust the amount of spices to your liking. You can add more or less of any of the spices, or even add a pinch of ground cloves or cardamom.
Even Baking: Rotate the baking sheet halfway through baking to ensure even cooking.

Serving & Storage Suggestions

These copycat Starbucks pumpkin scones are best enjoyed fresh, while they’re still warm and the icing is soft. They pair perfectly with a cup of coffee, tea, or a glass of milk.

Store leftover scones in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. To reheat, simply warm them in a low oven (300°F or 150°C) for a few minutes, or microwave them for a few seconds.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	20g	31%
Saturated Fat	12g	60%
Cholesterol	70mg	23%
Sodium	300mg	13%
Carbohydrates	55g	18%
Fiber	1g	4%
Sugar	30g	60%
Protein	5g	10%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to add a binder like xanthan gum to help hold the scones together.
Dairy-Free: Use plant-based butter and milk alternatives, such as almond milk or soy milk.
Vegan: Substitute the egg with an egg replacer. You can also use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). Use plant-based butter and milk alternatives for the dairy.
Maple Glaze: Replace the vanilla icing with a maple glaze by mixing confectioners’ sugar with maple syrup and a touch of vanilla extract.
Chocolate Chips: Add ½ cup of chocolate chips to the dough for a chocolate pumpkin scone.
Nuts: Incorporate chopped pecans or walnuts into the scone dough for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why are my scones dry?
A: Overbaking or using too much flour can lead to dry scones. Be sure to measure your flour accurately and avoid overbaking.

Q: How do I prevent my scones from spreading?
A: Cold butter and not overmixing the dough are crucial for preventing scones from spreading. Also, make sure your oven is at the correct temperature.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours.

Q: What’s the best way to reheat scones?
A: The best way to reheat scones is in a low oven (300°F or 150°C) for a few minutes. You can also microwave them for a few seconds, but they may become slightly softer.

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No, canned pumpkin pie filling contains added sugar and spices that will alter the flavor and texture of the scones. Use pure pumpkin puree for the best results.

Final Thoughts

I hope you enjoy recreating these copycat Starbucks pumpkin scones! Whether you’re baking them for a cozy breakfast, a delightful afternoon treat, or to share with loved ones, I’m sure they will evoke a sense of warmth and nostalgia, just like those I shared with my grandmother years ago. Feel free to experiment with the variations and substitutions to make them your own, and don’t hesitate to share your creations and feedback. Pair them with a warm latte or a steaming cup of herbal tea for the ultimate autumn indulgence!

Copycat Starbucks Pumpkin Scones Recipe