Do you love Starbucks Pumpkin Scones? Now you can make this delicious pumpkin scones recipe at home. Moist, tender, flaky and the perfect pumpkin glaze that taste just like the classic Starbucks treat.
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Are you one of those people that as soon as September hits, you’re lining up at your local Starbucks for a PSL and a pumpkin scone? Now you don’t have to wait for September 1st – you can make this delicious Starbucks pumpkin scones recipe at home.
Made with simple ingredients that you likely already have in your pantry and fridge, this easy scone recipe bakes easily and comes together for a delicious fall treat.
What do I need to make pumpkin scones?
- All-purpose flour
- Baking powder
- Pumpkin pie spice
- Light brown sugar
- Granulated sugar
- Canned pumpkin puree
- Heavy cream
- Vanilla extract
For white frosting & pumpkin glaze:
- Powdered sugar
- Melted butter
- Heavy cream
- Pumpkin puree
- Pumpkin pie spice
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make Starbucks pumpkin scones?
- Using a whisk, mix together the dry ingredients; flour, baking powder, salt, pumpkin pie spice, brown sugar and granulated sugar.
- To the dry ingredient mixture, add in the cold butter. Ensure the butter is very cold, cut it into the dry ingredients with a pastry blender or forks. Mixture will be crumbly and gravel-like.
- In a separate bowl, mix together the wet ingredients; pumpkin puree, cream, egg and vanilla. Mix the wet ingredients into the dry ingredients using a wooden spoon or rubber scraper. Note that it is okay to have lumps of butter in the mixture.
- Turn out the scone batter on to a floured surface and press into a ball. Flatten into a circle that’s about 1″ in thickness.
- Cut the batter using a sharp knife or pizza cutter. Cut into 8 triangles.
Ingredient Substitutions and Recommendations for making Starbucks pumpkin scones recipe:
- Flour – you can substitute gluten-free flour, like King Arthur or use whole wheat flour.
- Sugars – to reduce or eliminate the refined sugar, you can substitute with Swerve granular and brown sugar sweeteners, and use Swerve confectioners sugar for the frostings.
- Heavy Cream – while heavy cream is traditionally used for scones, you can substitute half and half or buttermilk instead.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Baking the pumpkin scones:
For scones that are crisp on the outside and soft on the inside, I recommend baking on a baking sheet lined with a silicone baking mat or parchment paper. This will also help the scones bake evenly and not stick to the bottom of the pan.
What temperature do I bake scones at?
Bake scones at 400 degrees for 13-15 minutes or until the scones are golden brown on the outside.
How do I frost scones?
Traditionally, Starbucks pumpkin scones recipe have two types of frosting; a white frosting and a pumpkin spice glaze. To recreate these frostings is very simple, and will need just a few ingredients for each.
- White frosting: In a bowl, combine 2 cups of powdered sugar, 1/4 cup of heavy cream and 1 tablespoon of melted butter. Stir together until smooth and thick. Frost the tops of each cooled, room temperature pumpkin scone.
- Pumpkin spice glaze: In a bowl, combine 1 cup powdered sugar, 3 Tbsp. heavy cream, 1 tablespoon of pumpkin puree and 1 1/2 teaspoons of pumpkin pie spice. Stir until well combined and thick. Place the glaze in a disposable plastic bag, and cut the corner/tip of the bag. Drizzle over the top of the white frosting.
The pumpkin spice glaze is optional, but really adds a nice flavor to the scones. You can skip placing the pumpkin spice frosting in a bag and drizzle with a spoon, if you prefer.
Frequently asked questions about baking scones:
The best ways to making good scones are first; don’t overwork the dough. This helps keep the scones tender, moist and flaky. Overworked dough will render hard, dry scones. Second, use VERY cold or frozen butter and cream cheese. Consider shredding the butter and cream cheese into the dry ingredients which will create a tender and flaky scone.
First, make sure you are using an adequate amount of leavening. One tablespoon of baking powder is typically used in scones and will help scones rise when baking. Second, when placing scones on the pan to bake, arrange them close together. This will help them rise up and not out when baking.
Hard, dry scones are typically the result of overworked dough. When adding the wet ingredients to the dry ingredients, stir just until the ingredients are moistened and integrated. Simply fold in any berries. Kneading or over-working dough will result in hard, dry scones.
First, make sure your dough isn’t sitting at room temperature for long. Once dough is mixed and cut, put the scones in the oven right away. If dough comes to room temperature, the dough will warm, soften and spread, losing its shape. Additionally, when arranging scones on the pan, arrange them close together so they can rise up and not out.
How many calories are in a Starbucks pumpkin scone?
A Starbucks pumpkin scone has 500 calories, 46 grams of sugar, 23 grams of fat and 70 grams of carbs.
Did Starbucks discontinue the pumpkin scone?
No, Starbucks has not discontinued the pumpkin scone, however, it is a seasonal product typically offered from September to December.
Love pumpkin treats? Check out some of our other popular pumpkin recipes:
- Pumpkin Spice Waffles
- Healthy Pumpkin Bread
- Pumpkin Chocolate Chip Protein Muffins
- Healthy Pumpkin Pancakes
- Healthy Pumpkin Muffin Recipe
- Cream Cheese Pumpkin Bread
Love Starbucks drinks and treats? Check out our other copycat recipes:
- Mocha Cookie Crumble Frappuccino
- Starbucks Pumpkin Spice Cold Brew
- Better than Starbucks Pumpkin Loaf
- Copycat Starbucks Lemon Loaf
- Starbucks Vanilla Bean Frappuccino
- Starbucks Mocha Frappuccino
- Skinny Starbucks Strawberries and Cream Frappuccino
- Starbucks Pink Drink
- Starbucks Copycat Salted Caramel Mocha
If you loved this breakfast recipe, check out some of our other similar posts:
- 2 c. all-purpose flour
- 1/4 c. light brown sugar
- 1/4 c. granulated sugar
- 1 Tbsp. baking powder
- 2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/2 c. butter, very cold
- 1/2 c. canned pumpkin puree
- 1/4 c. heavy cream
- 1 egg
- 2 tsp. vanilla extract
- 2 c. powdered sugar
- 1/4 c. heavy cream
- 1 Tbsp. melted butter
Pumpkin spice glaze:
- 1 c. powdered sugar
- 3 Tbsp. heavy cream
- 1 Tbsp. canned pumpkin puree
- 1 1/2 tsp. pumpkin pie spice
- Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set prepared pan aside.
- In a mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, pumpkin pie spice and salt. Add in the cold butter and cut in with a pastry blender or forks. Mixture should be crumbly and gravel-like.
- In a separate bowl, whisk together the pumpkin, cream, egg and vanilla. Using a rubber scraper or wooden spoon, combine the wet and dry ingredients until just combined.
- Turn out the dough on to a well-floured surface. Pat the dough into a ball, and then flatten into a 1" thick disk. Cut into 8 triangles.
- Place the scones on the prepared baking sheet and bake at 400 degrees for 13-15 minutes or until golden brown.
- Remove from oven and let cool completely to room temperature.
- While scones are cooling, mix the two bowls of frosting. In first bowl, mix the white frosting by mixing the powdered sugar, cream and melted butter. Frosting will be smooth and thick. Frost the top of each cooled scone with an off-set spatula or knife. In second bowl, mix the pumpkin spice glaze by combining the powdered sugar, pumpkin puree, pumpkin pie spice and heavy cream.
- Let frosting set before serving.
Storage: scones are best when enjoyed the same day they are baked. Leftovers can be stored in an airtight container for up to two days in the refrigerator. For best results, store leftovers in a freezer bag or container in the freezer. Frozen, will keep for up to 3 months.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 535Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 81mgSodium: 450mgCarbohydrates: 82gFiber: 1gSugar: 56gProtein: 5g