Copycat Starbucks Pumpkin Scones
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5
10 reviews
Excellent
Copycat Starbucks Pumpkin Scones
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Copycat Starbucks Pumpkin Scones offer a spiced, tender pastry that balances autumn flavors like cinnamon, ginger, cloves, and nutmeg with moist pumpkin puree. The cold butter cut into flour produces flaky layers, while the molasses and cream add richness. Finished with a pumpkin-spiced glaze or simple sugar glaze, these scones have a slightly crisp exterior and a soft interior, ideal for a fall-inspired coffee pairing or snack.
Description
The scones start by blending dry ingredients with warm spices and cold butter grated or cut into the flour to create a crumbly, pea-sized texture. Wet ingredients including pumpkin puree, molasses, heavy cream, vanilla, and egg are mixed in just until dough forms. Minimal kneading maintains tenderness. The dough is shaped into a rectangle, sliced into triangles, and baked at 400°F to a golden finish.
The recipe includes options for a simple sugar glaze or a pumpkin pie spice glaze, both adding sweetness and moisture on top. The spiced glaze enhances the autumnal flavors. These scones pair well with coffee or tea and capture the essence of pumpkin spice treats one might find at Starbucks.
They keep well stored at room temperature for several days and freeze well unglazed for longer storage. Thaw and glaze right before serving to maintain freshness.
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Ingredients
Pumpkin Scones
- 2 cups all-purpose flour (250g)
- 1/3 cup brown sugar (73g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon cloves ground
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter frozen or very cold, salted
- 1/2 cup pumpkin 120g, puree
- 1 Tablespoon molasses
- 3 Tablespoons heavy cream
- 1 egg large
- 2 teaspoons vanilla extract pure
Simple sugar glaze
- 1 cup powdered sugar (120g)
- 2-3 Tablespoons heavy cream
Pumpkin Pie Spice Glaze
- 1 cup powdered sugar (120g)
- 1 Tablespoon pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cloves ground
- 1/8 teaspoon ground nutmeg
- 2-3 Tablespoons heavy cream
Instructions
Making the scones
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg. Grate the cold butter on the large holes of a box grater or use a pastry cutter to cut the butter into the flour mixture until it resembles small peas or crumbs.
- In a separate bowl, whisk together the pumpkin puree, molasses, cream, vanilla and egg. Stir pumpkin mixture into the flour mixture just until a soft dough starts to come together. Transfer the dough onto a piece of parchment paper or a lightly floured surface and knead three or four times, just until it all comes together.
- Pat the dough into a 10x7-inch rectangle, then use a sharp knife or bench scraper to cut the rectangle in half lengthwise. Then make 4 crosswise cuts to create 8 rectangles. Cut each rectangle in half on the diagonal for 16 triangular-shaped scones.
- Transfer the scones to the prepared baking sheet, then bake for 11 to 14 minutes until done. Transfer to a wire rack to cool completely.
Glazing the scones
- Combine the powdered sugar and 2 tablespoons of cream in a medium bowl and stir to combine. If the glaze is too thick, add a little more cream at a time. If it is too thin, add more powdered sugar, one tablespoon at a time, until the glaze reaches a consistency where it slowly drizzles back into the bowl when you pick up a spoonful of it.
- Dip each cooled scone directly into the simple sugar glaze, then place glazed side up back onto the cooling rack.
- Make the pumpkin spice glaze by combining the powdered sugar, pumpkin puree, cinnamon, ginger, cloves, nutmeg and 2 tablespoons of cream in another bowl. Check the consistency and adjust using the same method as the simple sugar glaze.
- Transfer the pumpkin spice glaze into a piping bag or Ziploc bag, then snip off the tip of one corner. Drizzle or pipe the glaze onto each scone in zigzag lines, then allow to set for 30-60 minutes before serving.
Notes
- Heavy cream is preferred for texture; coconut cream or whole milk might substitute but will alter richness.
- Store scones in a single layer in an airtight container at room temperature for up to four days.
- You can freeze unglazed scones for up to two months; freeze glaze separately and apply after thawing.
Nutrition Information
Show Details
Serving
1scone
Calories
328kcal
(16%)
Carbohydrates
59g
(20%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
34mg
(11%)
Sodium
194mg
(8%)
Potassium
89mg
(2%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
1586IU
(32%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16scones
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 328kcal | 16% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 194mg | 8% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1586IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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