Copycat OG Starbucks Pumpkin Scones

by Charity
8 people
45 min

I’ve always loved the Starbucks pumpkin scones that they release this time of the year. They go hand in hand with a nice pumpkin spice latte! But they are kinda pricey and if you want to save some money and make a bunch more at home, then this post is for you. I have made these Copycat OG Starbucks Pumpkin Scones year after year and they do not disappoint. I call them the originals because when they first came out, they were cut in little triangles like this. But for some reason, here lately at Starbucks they have changed them into round pumpkin scones. And in my opinion, they don’t taste as good as the original. I could be crazy and it could be the exact same recipe just cut into a different shape. But hey, I am always on board with baking a delicious pumpkin recipe at home anyway!

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First Steps

I originally got this recipe from Cooking Classy. And I kept it all the same pretty much but tweaked a few ingredients. Which I will discuss below. But basically the first thing you need to do is pulse all the dry ingredients together using a food processor. Now, I don’t have a food processor myself, but I do have a Ninja Blender. And it does have the “pulse” option on there. So I normally just use that when recipes call for a food processor and it works out just fine. If you don’t have either option, no worries! Just mixing all this by hand will do just fine as well. You could also just use a pastry blender to cut the cold butter into the mixture as well.

I love my Ninja Blender! I have linked a similar one below for you as well if you are wanting one too. They can do so many things!
Making the Copycat Starbucks Pumpkin Scones

After you have pulsed your dry ingredients with the butter, pour it all into a mixing bowl with a well in the center. Then, mix up all the wet ingredients together and pour into the well of the dry ingredients. You then want to use a wooden spoon to incorporate the mixture. Then, be sure to use a very well floured surface to knead the scones mixture together. You want it to be well floured because this mixture is very sticky!

After it is all incorporated, flatten it out into an 8 inch round. And again, using a very well floured knife, cut into 8 equal pieces. As you will notice, mine aren’t very equal, but hey, it works! Transfer them to a baking dish lined with parchment paper so it doesn’t stick. Brush the tops of them with half and half and let them bake for about 15 minutes.

Icing the Pumpkin Scones

Once the scones are done baking, let the cool to room temperature. The original recipe states to not let them cool for more than 10 minutes before icing. But I find that the icing just runs down the scone and doesn’t stick if the scone is too hot. So I like to let them cool a little longer. I also like to add in more powdered sugar for the glaze than what the original recipe called for too. I like them to have a lot of icing so I figure, the more the merrier right?! After adding the glaze, again let them sit to room temperature before adding in the pumpkin glaze on top.

Here they are after the first glaze is on!
Make the Pumpkin Glaze

The final step for these copycat Starbucks Pumpkin Scones is to make the pumpkin glaze to drizzle on top. Again, I differed from the original recipe here and added in some ground cloves too. I like my scones to be extra spicy and warm so adding a little more cloves to it just does that! This glaze should be a little thinner than the first, that way you can just drizzle it on top with minimal effort. And once that glaze is set, that’s it!

Pin for later!

Well, what do you think of these copycat Starbucks Pumpkin Scones?! Have you ever had them or made them yourself before? I know scones aren’t for everyone since they can sometimes be on the dry side, but these really do go wonderfully well with a nice cup of coffee. It’s like the perfect breakfast dessert in my opinion! Let me know if you make these too and how they turned out for you!

Copycat OG Starbucks Pumpkin Scones
Recipe details
  • 8  people
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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For the Pumpkin Scones:
  • 2 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed brown sugar
  • 3 tbsp white granulated sugar
  • 1/2 cup cold, unsalted butter diced
  • 1/2 cup pumpkin puree chilled
  • 3 1/2 tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 tbsp half and half
For the Glaze:
  • 2 cups powdered sugar
  • 4 tbsp half and half
For the Pumpkin Glaze:
  • 1 cup powdered sugar
  • 1 tbsp pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 1/2 tbsp half and half
For the Pumpkin Scones:
Preheat oven to 425.
In a food processor, pulse together the flour, baking soda, baking powder, salt, cloves, cinnamon, nutmeg, ginger, brown sugar, and granulated sugar. You can also mix this by hand if you don't have a food processor, or pulse it all in your Ninja blender like I do!
Then, add in the cold, diced unsalted butter and pulse again until mixed together.
Pour mixture into a large mixing bowl and create a well in the center of it.
In another mixing bowl, mix together the chilled pumpkin, honey, buttermilk, egg, and vanilla extract
Pour the wet ingredients into the dry ingredients. Stir using a wooden spoon to incorporate.
Then, knead mixture on a well floured surface a few times until it all comes together.
Pat dough into a 8-inch round.
Using a well floured knife, cut round into 8 equal pieces.
Place scones on a baking sheet lined with parchment paper.
Brush tops with the 1 tbsp of half and half.
Place in preheated oven for 15 minutes.
Let scones cool to room temperature after baking and before applying the glaze.
For the Glaze:
Whisk together the powdered sugar and half and half in a large bowl. Make sure mixture is more on the thick side rather than the thinner side.
Spoon the glaze onto the pumpkin scones and again let it come to room temperature.
For the Pumpkin Glaze:
Mix together the powdered sugar, pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and half and half (I used the same bowl as the previous glaze to save a dish).
Make sure this glaze is slightly more runnier than the first.
Using a spoon, slightly go back and forth on top of scones to create a lined pattern of the pumpkin glaze on top of the regular glaze.
Let set to room temperature again and then enjoy it!
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