Easy Pumpkin Scones (Starbucks Copycat)

Ingredients

Ingredient notes & substitutions

Pumpkin puree:

Use plain canned pumpkin, not pumpkin pie filling, which is pre-sweetened and spiced and will throw off the texture and flavor balance.

Cold unsalted butter:

Cube it and pop it back in the fridge (or freezer for a few minutes) right before cutting it into the flour — it's the key to flaky, layered scones.

Pumpkin pie spice:

If you don't have a blend on hand, mix your own with cinnamon, ginger, nutmeg and cloves — it's used both in the dough and in the top glaze.

Heavy cream:

Used in the dough for richness and in both glazes for a smooth, pourable consistency; half-and-half works in a pinch but glazes will be slightly thinner.

All-purpose flour:

Spoon it into the measuring cup and level it off — scooping straight from the bag packs in extra flour and leads to dry, crumbly scones.

Powdered sugar:

Sift it if it's clumpy so both the white glaze and pumpkin glaze whisk up smooth without lumps.

Method

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

2. 2

   Whisk the pumpkin, heavy cream, egg and vanilla in a small bowl and set aside.

3. 3

   Whisk the flour, brown sugar, pumpkin pie spice, baking powder and salt in a large bowl, then cut in the cold cubed butter until you have pea-size crumbs.

4. 4

   Make a well, pour in the wet pumpkin mixture, and stir until the dough just starts to come together.

   
5. 5

   Turn onto a lightly floured surface, knead gently a few times, shape into a 1-inch-thick circle and cut into 8 wedges. Space them on the sheet.

6. 6

   Bake 14–18 minutes, until no longer wet, lightly golden and cooked through. Cool 5 minutes on the sheet, then transfer to a rack to cool completely.

7. 7

   Whisk the white glaze until smooth (thick but pourable), spoon over each scone, and let set 15–20 minutes.

   
8. 8

   Whisk the pumpkin glaze until lump-free, pour into a ziploc bag, snip the tip, and drizzle over the set white glaze. Let set at least 15 minutes before serving.

   

Variations to try

• Add 1/2 cup mini chocolate chips or chopped pecans to the dry ingredients for a little crunch or sweetness.
• Skip the pumpkin drizzle and double the white glaze if you want a simpler, less sweet finish.
• Swap the pumpkin pie spice for cinnamon plus a pinch of nutmeg if that's all you have on hand.
• Make them gluten-free by subbing a 1:1 gluten-free flour blend — the dough will be slightly more delicate, so handle gently when shaping.

Storage & make-ahead

Store glazed scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days since the cream and pumpkin glazes are perishable. To make ahead, bake and cool the plain scones, then freeze unglazed for up to 2 months — thaw, warm briefly, and glaze right before serving. You can also freeze fully glazed scones in a single layer, though the glaze texture will be slightly less glossy once thawed.

Frequently asked questions

Can I make the dough ahead and bake later?

Yes — shape the wedges, place them on a parchment-lined sheet, and refrigerate for up to a day, or freeze the cut wedges and bake straight from frozen, adding a couple extra minutes.

Why is my dough too sticky or too dry?

This usually comes down to flour measuring — spoon and level rather than scooping. If it's still sticky, add flour a tablespoon at a time; if it's dry and won't come together, add a splash more cream.

Do I have to use both glazes?

No, the white glaze alone is delicious and simpler, but the pumpkin drizzle on top is what gives these that signature Starbucks look and extra spiced flavor.

My glazes are running together — what happened?

The white glaze needs a full 15–20 minutes to set before you add the pumpkin drizzle; if your kitchen is warm, pop the scones in the fridge for a few minutes to speed up setting.