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overhead picture of hand reaching for a pumpkin scone on plate

The Best Starbucks Pumpkin Scone Recipe (Copycat!)

These Copycat Starbucks Pumpkin Scones are packed with pumpkin flavor, topped with a sweet vanilla and spiced glaze, making this the perfect fall treat!
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Prep Time 15 minutes
Cook Time 15 minutes
Cool down before icing 30 minutes
Total Time 1 hour
Course Breakfast, Dessert
Servings 6 scones

Ingredients
  

Dry Ingredients

  • 2 cups + 2 tablespoons, all purpose flour
  • 1/4 cup dark brown sugar
  • 2 tbsp white granulated sugar
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp allspice
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter (1 stick) cut into cubes

Wet Ingredients

  • 3/4 cup pumpkin puree
  • 2 tbsp heavy cream
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 tbsp molasses

White Icing

  • 1 cup powdered sugar
  • 3-4 tbsp heavy cream or milk

Pumpkin Spice Icing

  • 1/2 cup powdered sugar
  • 1 tbsp pumpkin puree
  • 1 tsp heavy cream or milk
  • 1/2 tsp pumpkin pie spice

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a large bowl, whisk together flour, sugars, spices, baking powder and salt. Using a pastry cutter or two forks, cut in the cubed butter a little bit at a time until it forms a dry, crumbly mixture.
  • To a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and combine well with a wooden spoon.
  • Add the wet ingredients into the dry ingredients and combine.
  • Pour the scone dough onto the prepared baking sheet and form a rectangle about 7" in width and 9 1/2 " in length.  With a sharp knife that's been sprayed with nonstick spray, cut 6 equal sized rectangles. Rearrange the scones on the baking sheet so they are spread out enough to bake.
  • Bake for 15-17 minutes until the scones are golden brown.  Move the baking sheet to a wire rack to cool completely before adding the glaze.

Make the Simple White Glaze

  • In a small bowl, whisk together the powdered sugar and heavy cream until you get a thick icing. Spread the icing onto the cooled scones by using a spoon or by dipping the top of the scone into the bowl. 

Make the Pumpkin Spiced Icing

  • In the same bowl you used to make the white glaze, add 1/2 cup powdered sugar, milk and pumpkin pie spice. Whisk until you get the consistency you desire. Pour the pumpkin spiced icing into a sandwich bag and make a small cut to the corner of the bag to use as a piping bag. Drizzle as much icing as you'd like. Enjoy!

Notes

To Store: Place pumpkin scones in an airtight container or wrap them with plastic wrap. You can keep them at room temperature for up to 2 days.  For longer storage, you can refrigerate them for up to a week. 
To Freeze: Place them onto a wire rack and flash freeze them for 1 hour. Transfer the frozen scones them to a freezer-safe bag. They can be kept in the freezer for up to 3 months. 
To thaw: Place the frozen pumpkin scones on a plate and let them sit at room temperature for 1-2 hours until fully thawed.
*To make mini pumpkin scones, cut the rectangles in half diagonally.  This will make 12 mini scones.