Starbucks Clone Pumpkin Scones taste exactly like the real thing. Cakey vs crumbly, these sweet, spiced scones are a total treat!
Pumpkin treats are back at Starbucks for the season, and I am THIS excited about it!
I’ll admit that I tend to get irrationally irritated at the sight of unseasonably early Halloween decorations, costumes, and candy out in stores (which doesn’t even make sense because fun-sized Snickers are my favorite) but fall-inspired pumpkin drinks, breads, and baked goods? Can’t come soon enough.
Especially Pumpkin Scones from Starbucks.
Dense and not too sweet, the cinnamon and nutmeg-spiced pumpkin-flavored treats coated in a thick layer of glaze with a spiced drizzle on top are the epitome of fall deliciousness. Being able to make a spot-on version of them at home? Even better!
Moist and caky rather than dry and crumbly, these Starbucks Clone Pumpkin Scones absolutely melt-in-your-mouth, are super easy to whip together, and are made with 100% fridge and pantry staples.
Bake a batch for a sweet morning treat, to be the office hero, or to share with close friends. You, they, and y’all will devour them.
Start the Pumpkin Scones by pulsing together the dry ingredients including flour, sugar, baking powder, and salt, with warm, pumpkin pie-esque spices like cinnamon, nutmeg, cloves and ginger in a large food processor. If you don’t have a food processor, just whisk them together in a big bowl.
Next, pulse in 6 Tablespoons cold, cubed butter until the mixture is the consistency of cornmeal.
If you don’t have a food processor, use a pastry cutter or your fingertips to incorporate the butter. It will take a little bit of time, but it’ll work just fine. It’s the same way I make my apple crisp topping.
Next we need the star of the pumpkin scones – PUMPKIN, of course! 100% pure pumpkin puree is what we’re using to flavor and color the yummy pumpkin scones, not pumpkin pie FILLING, which is already sweetened and spiced.
Combine the wet ingredients including 1/2 cup pumpkin puree, 3 Tablespooons half & half, and 1 egg in a small bowl.
Add the wet ingredients to the flour/butter mixture, then pulse until just combined. If you’re going the big bowl route, stir with wooden spoon until the mixture comes together in a ball.
Turn the dough out onto a lightly floured surface, knead a few times to get the dough to come together, then press it into a circle about 1″ thick. (NOTE: I made a 1/2 batch for these pics, so I just did a half circle!)
Next, use a pizza cutter to cut the full circle in half, then cut each half into 3 wedges.
Place the wedges onto a parchment paper-lined baking sheet, then pop into a 425 degree oven to bake for 14-16 minutes, or until they’re just starting to turn golden brown. Your kitchen will smell heavenly, btw!
After pulling the scones from the oven, cool them completely on a wire rack. I placed mine in front of our back door so the cool breeze would help them along. Worked like a charm!
Once the scones are cool, stir together the plain white glaze that coats the outside of each scone. Simply stir together 1 cup + 1 Tablespoon powdered sugar, with 2 Tablespoons half & half in a bowl.
Spoon the glaze on top of the scones then gently spread to cover. Looking like Starbucks’ version already, right?!
While the glaze hardens for 10 minutes, whisk together the spiced drizzle that goes on top which includes 1 cup + 3 Tablespoons powdered sugar, 2 Tablespoons half & half, and the same spices we used in the scone batter – cinnamon, nutmeg, ginger, and cloves. I used the same bowl as the glaze to cut down on dishes to wash.
Drizzle the spiced, well, drizzle, on the scones with a spoon – or if you want to get all fancy, spoon the mixture into a ziplock or piping back then drizzle neatly in a zig-zag pattern.
Let the glaze on the scones harden for 1 hour then pour yourself a cup of hot coffee, kick back, and devour these sweet, dense, Starbucks Clone Pumpkin Scones!
If – this is a big IF – you have any leftovers, store them in an airtight container for up to a day. I also love the idea of making these petite-sized, like Starbuck’s Petite Vanilla Bean Scones!
Equipment
Ingredients
- 2 cups all purpose flour
- 7 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup canned pumpkin puree, not pumpkin pie filling
- 3 Tablespoons half & half
- 1 egg
- 6 Tablespoons cold butter, cubed
For the plain glaze:
- 1 cup + 1 Tablespoon powdered sugar
- 2 Tablespoons half & half
For the spiced drizzle:
- 1 cup + 3 Tablespoons powdered sugar
- 2 Tablespoons half & half
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- pinch ground ground ginger
- pinch ground ground cloves
Directions
- Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
- In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in.
- In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1" thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.
- Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.
- When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1 hour, before serving. Store in an air-tight container for 1 day.
Notes
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
i have been making these for years and love the recipe. recently i had to refrigerate the dough overnight and bake in the morning and it was perfect… maybe even better! i too sub the pumpkin pie spice and i only do a quick drizzle of glaze. perfection!!
Oh I’m glad to hear that, Vall! Thank you so much for your recipe rating and review!!
These are terrific. The only issue is the finicky measuring out of all the spices. . I find 1 1/2 tsp of pumpkin pie.spice works just as well.
I’ve made these several times and everyone loves them. I only make half the glaze and it’s plenty to cover the tops.
Have you ever frozen glazed scones after being glazed? Would you just defrost at room temp and serve?
Even tho I did “pulse” blend the four and baking powder before adding the butter, I found that the baked scones still had that harsh almost acid after taste which would normally come from the baking powder not being mixed well w/ dry ingredients. Any thought?
These have a great balance of flavor and a soft, yummy texture! I love them!
So glad to hear that, Alex – thanks you very much for leaving a review!