Simple Starbucks Pumpkin Scones

Coffee shop pastries have always been my weakness. I walk into Starbucks planning to grab a quick latte, but then I see those pumpkin scones sitting there looking so good. Before I know it, I’m spending twelve dollars on breakfast when I could have made something just as tasty at home.

That’s why I started making my own copycat versions of my favorite coffee shop treats. These pumpkin scones taste just like the ones from Starbucks, but they cost a fraction of the price. I can make a whole batch on Sunday and have breakfast ready for the week. Plus, my kitchen smells like fall spices instead of whatever that cleaning product smell is at the coffee shop.

Want them more cake-like? Bake them a little less. Prefer a crispier outside? Leave them in the oven an extra minute or two. The best part is you can eat them warm from the oven instead of wondering how long they’ve been sitting under those heat lamps.

What Kind of Pumpkin Puree Should I Use?

For these scones, you’ll want to use canned pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin puree is just plain cooked pumpkin with no added spices or sugar, while pumpkin pie filling already has those extras mixed in. Libby’s is probably the most common brand you’ll find at the grocery store, and it works perfectly for baking. If you’re feeling ambitious, you can make your own puree from scratch using sugar pumpkins, but honestly, the canned stuff is convenient and gives consistent results every time.

Options for Substitutions

These scones are pretty forgiving when it comes to swaps, so here are some options if you’re missing a few things:

• All-purpose flour: You can substitute with whole wheat flour, but use about 2 cups instead of 2¼ cups since it’s denser. The scones will have a nuttier flavor and slightly heartier texture.
• Individual spices: Don’t have all the spices? Just use 1½ teaspoons of pumpkin pie spice instead of the cinnamon, cloves, ginger, and nutmeg. It’s basically the same blend.
• Pumpkin puree: In a pinch, you can use sweet potato puree or even mashed banana, though the flavor will be different. Stick with the same amounts.
• Heavy cream: For the glaze, you can swap heavy cream with milk or half-and-half. You might need a bit less liquid since they’re thinner than cream.
• Brown sugar: Regular granulated sugar works fine, but add an extra tablespoon since brown sugar is more packed with flavor.
• Butter: Cold butter is really important for flaky scones, so don’t substitute this one. The cold fat creates those lovely layers when it melts in the oven.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin scones is overworking the dough, which leads to tough, dense scones instead of the light, flaky texture you want – mix just until the ingredients come together and stop there.

Keep your butter, pumpkin puree, milk, and egg cold throughout the process, as warm ingredients will melt the butter and prevent those lovely flaky layers from forming.

Don’t skip the step of chilling your shaped scones for 15-20 minutes before baking, which helps them hold their shape and prevents spreading in the oven.

When it comes to the glaze, add that third tablespoon of heavy cream very slowly – you want a thick consistency that will set nicely on top rather than running off the sides of your scones.

What to Serve With Pumpkin Scones?

These pumpkin scones are perfect for a cozy fall breakfast or afternoon treat, and they pair beautifully with a hot cup of coffee or spiced chai tea. I love serving them alongside some crispy bacon or breakfast sausage for a heartier morning meal, or you can keep it simple with just butter and jam. For an afternoon snack, try them with a warm mug of apple cider or even hot chocolate when the weather gets chilly. They’re also great on their own since they already have that sweet glaze, but a dollop of whipped cream or a spread of cream cheese never hurts!

Storage Instructions

Keep Fresh: These pumpkin scones taste best when stored in an airtight container at room temperature for up to 3 days. If you’ve already glazed them, place parchment paper between layers to prevent sticking. For unglazed scones, you can wait to add the glaze until you’re ready to serve for the freshest look.

Freeze: You can freeze these scones for up to 3 months, and I actually prefer freezing them before glazing. Wrap each scone individually in plastic wrap, then place them in a freezer bag. When you’re ready to enjoy them, just thaw at room temperature and add fresh glaze.

Warm Up: To bring back that fresh-from-the-oven taste, pop your scones in a 300°F oven for about 5-8 minutes. You can also microwave them for 15-20 seconds, but the oven method gives you that nice crispy exterior again. Add the glaze after warming for the best results.

 

Preparation Time	15-20 minutes
Cooking Time	17-18 minutes
Total Time	32-38 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 23-27 g
• Fat: 65-75 g
• Carbohydrates: 340-370 g

Ingredients

For the scone dough:

• 1/2 cup unsalted butter (cold and diced into small cubes, I use Kerrygold for best flavor)
• 2 tbsp white sugar
• 1/3 cup brown sugar (packed)
• 1/4 tsp ground cloves
• 1/4 cup milk (cold)
• 1 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1/2 tsp baking powder
• 1/2 cup pumpkin puree (cold, I use Libby’s)
• 1 egg (cold)
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract (gives better depth to flavor)
• 1/4 tsp salt
• 2 1/4 cups all-purpose flour (I use King Arthur all-purpose)
• 1 tsp baking soda
• 1/4 tsp ground ginger

For the vanilla glaze:

• 1 cup powdered sugar (sifted to remove lumps)
• 2-3 tbsp heavy cream (add gradually until desired consistency)

For the spiced glaze:

• 1/4 tsp pumpkin pie spice
• 1 tbsp powdered sugar
• 1/4 tsp pumpkin puree

Step 1: Prepare Mise en Place and Preheat Oven

• 1/2 cup unsalted butter
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1 cup powdered sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg

Preheat your oven to 400°F.

While it heats, gather all ingredients and prepare them properly: dice the cold butter into small cubes and keep it cold, measure out the pumpkin puree and milk and keep them cold (cold ingredients are crucial for tender scones), sift the powdered sugar to remove lumps, and have all your spices measured and ready.

I like to use freshly ground cinnamon when possible—it makes a noticeable difference in the final flavor.

Step 2: Mix Wet Ingredients

• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1 egg
• 1 tsp vanilla extract

In a small bowl, whisk together the cold pumpkin puree, cold milk, egg, and vanilla extract until well combined.

Keep this mixture cold until you’re ready to combine it with the dry ingredients.

The cold temperature helps keep the butter pieces intact in the dough, which creates those desirable pockets of tenderness in the scones.

Step 3: Create Dry Ingredient Mixture

• 2 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 2 tbsp white sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

In a large bowl, whisk together the flour, brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt.

Make sure everything is evenly distributed—this ensures the spices and leavening agents are consistent throughout the dough.

Set this mixture aside.

Step 4: Cut Butter Into Dry Mixture

• dry ingredient mixture from Step 3
• 1/2 cup unsalted butter

Add the cold diced butter to the dry ingredient mixture.

Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining visible.

This technique is essential—those small butter pieces will create steam during baking, resulting in a light, flaky texture.

Work quickly so the butter stays cold.

Step 5: Combine Wet and Dry Ingredients

• wet ingredient mixture from Step 2
• buttered flour mixture from Step 4

Pour the wet mixture from Step 2 into the crumbly dry mixture from Step 4.

Stir gently with a fork or wooden spoon until just combined—you want a shaggy dough that barely holds together.

Don’t overmix; some lumps and dry streaks are fine.

Overmixing develops gluten, which makes scones tough instead of tender.

Step 6: Shape and Cut Scones

• scone dough from Step 5

Turn the dough out onto a lightly floured surface and gently press it into an 8×5 inch rectangle that’s about 1 inch thick.

Using a sharp knife, cut the rectangle into 6 equal squares.

Place each square onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow for even baking and browning.

Step 7: Bake and Cool Scones

• shaped scones from Step 6

Bake the scones at 400°F for 17–18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let the scones cool on the baking sheet for 10 minutes, then transfer them to a wire cooling rack.

This resting period allows them to firm up slightly while staying tender.

Step 8: Prepare Glazes and Finish

• cooled scones from Step 7
• 1 cup powdered sugar
• 2-3 tbsp heavy cream
• 1 tbsp powdered sugar
• 1/4 tsp pumpkin puree
• 1/4 tsp pumpkin pie spice

Once the scones are completely cooled, prepare the vanilla glaze by whisking together 1 cup of sifted powdered sugar with 2–3 tablespoons of heavy cream, adding the cream gradually until you reach a pourable consistency.

Spread this glaze evenly over the cooled scones and let it set for 5–10 minutes.

Then prepare the spiced glaze by taking 1 tablespoon of the vanilla glaze and mixing it with 1 tablespoon powdered sugar, 1/4 teaspoon pumpkin puree, and 1/4 teaspoon pumpkin pie spice until smooth.

Drizzle this spiced glaze decoratively over the vanilla glaze and let everything set for 15–20 minutes before serving.

I find that letting the glazes set completely gives them a nicer texture and appearance.