Starbucks Copycat Pumpkin Scones

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    Starbucks Copycat Pumpkin Scones |

    Starbucks Copycat Pumpkin Scones |

    The day is FINALLY here. October 1st. I told you I wouldn’t post a pumpkin recipe until October and I knowwwww I held out on you while all these other blogs didn’t and I’m sorry, but I’m just not cool with rushing seasons. I have NOTHING against people who post pumpkin before October, I just personally couldn’t do it myself. Honestly, all my blogger friends that posted pumpkin already, they were killing me! They all looked SO good and I seriously almost caved at least three times in September to post something pumpkin but I held myself back. I did bake a lot of pumpkin in September, though. I seriously can’t get over the spicy smell of pumpkin spice. I love it so much I got it in a candle and I’ve been burning it all weekend!

    So all this waiting…was it worth it?! Yes it was! I have a bunch of pumpkin recipes coming at you this month to make up for lost time and I will not disappoint! I won’t overload you with it, though, but I’ll definitely give you your fill :)

    Starting with…pumpkin scones! The Starbucks copycat version! Have you ever had one?

    Starbucks Copycat Pumpkin Scones |

    Starbucks Copycat Pumpkin Scones |

    Seriously, these pumpkin scones just STARE at me in the checkout line. It’s like, “you know you want meeeeeeee” and I’m like “dude, I totally want you but my waist does not.” And then of course I get suckered into buying one…and a latte..and then there goes my daily coffee allowance. Bummer.

    And then I’m like “ding ding ding” let’s save some money and make these Starbucks copycat pumpkin scones at home and sip my coffee as I have a homemade version! Winner! I will say, though, that the Starbucks ones have too much icing slathered on top. OMG did I seriously just say that? Yeah, I did. I think it takes away from the pumpkin-y goodness of the scone. I mean, obviously you have to have some icing but not the entire top of the scone, lol..that’s just personal preference though. You can definitely slather icing all over the top if you want! ;)

    Starbucks Copycat Pumpkin Scones

    Baking these is a great way to ring in Fall cooking!
    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6
    Calories: 450kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 2 cups all purpose flour
    • 7 tbsp granulated sugar
    • 1 tbsp baking powder
    • 1 tbsp pumpkin pie spice
    • 1/2 cup canned pumpkin puree, not pumpkin pie filling
    • 3 tbsp half and half
    • 1 egg
    • 6 tbsp unsalted butter, chilled and cut into cubes

    For the spiced icing drizzle:

    • 1 cup + 3 tbsp. powdered sugar
    • 3 tbsp half and half, more if you like your icing runnier
    • 1/4 tsp pumpkin pie spice


    • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
    • In a medium bowl, whisk together pumpkin puree, half and half, and egg. Set aside.
    • In the bowl of a food processor, combine flour, sugar, baking powder, and pumpkin pie spice. Pulse a few times to combine.
    • Add the cold butter through the feed tube and pulse until well incorporated and mixture resembles cornmeal.
    • Add the pumpkin mixture to the food processor and pulse until just combined.
    • Turn the dough onto a lightly floured work surface and gently knead 4 to 5 times to bring the dough together. If the dough seems too sticky, add some more flour to it and knead it together.
    • Flatten the dough into a 1" thick circle then cut the dough in half then cut the halves into thirds.
    • Place the wedges on the prepared baking sheet and bake for 14-16 minutes, or just until they're starting to turn golden brown.
    • Remove from oven and place on a wire rack to cool completely.
    • In the meantime, make the spiced icing drizzle by combining all the ingredients in a bowl and mixing until combined.
    • Once the scones have cooled, drizzle the spiced icing on top and let harden for 10 minutes before serving.
    • Store in an airtight container for up to 2 days.


    From Todd Wilbur via Iowa Girl Eats
    Nutrition Facts
    Starbucks Copycat Pumpkin Scones
    Amount Per Serving (1 Scone)
    Calories 450 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Carbohydrates 73g24%
    Fiber 2g8%
    Sugar 40g44%
    Protein 6g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.
    Julie Wampler of Table for Two
    Meet The Author: Julie Chiou
    Dinner for Two Cookbook
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    Recipe Rating


  • Sisters Running the Kitchen says:

    I keep stumbling upon pumpkin scone recipes…. I need to make this! what do you think you could change about the recipe to make it a little bit healthier without losing too much of the taste?

    • Julie says:

      Honestly, I feel like this recipe is pretty good already as far as healthy goes. I don’t know what you could really substitute out since the “heavier” ingredients (half and half and butter) are definitely needed. You could try Greek yogurt but since I haven’t tested that myself, I wouldn’t suggest it.

      • Christina (sisters running the kitchen) says:

        yeah youre right i think sometimes you just gotta do the real thing. dont want the taste of these delicious things to be compromised haha im gonna try out the recipe!

  • Pam says:

    These were awesome and moist… perfect with that morning cup of coffee!

  • Tieghan says:

    I have never had the pumpkin scones from starbucks, but I am positive yours are better! They look so good and I love the glaze!

  • Meagan @ A Zesty Bite says:

    Yes, this was worth the wait and I believe in waiting for pumpkin recipes too.

  • Pamela @ Brooklyn Farm Girl says:

    Your pumpkin scones look amazing, I could make a batch right now!

  • Ted says:

    Yum! Not only does this look good. But, it also make me want a pumpkin spiced latte to go with it!

    • Julie says:

      Great combo!

  • Seppy says:

    Soooo I really want to try this recipe but I don’t have a food processor. Do you still it will ruin the recipe or can I still make it?

    • Julie says:

      You can still make it in a bowl! No food processor needed. Enjoy!

  • Mimi @ Culinary Couture says:

    “Dude I totally want you but my waist does not” LOL best line right there. I’ve actually never had a Starbucks pumpkin scone, but I’m thinking it would be save me a lot more money to make these at home regardless!

  • ashley - baker by nature says:

    I know these scones taste 1,000,000 times better than those dopey ones at starbucks!!! Gorgeous, Julie! xo

  • Stacy | Wicked Good Kitchen says:

    Homemade pumpkin scones ROCK! Yours look incredibly good, Julie. I don’t blame you for holding out on pumpkin posts. I waited until late September to post my pumpkin granola made with pumpkin butter. If anything, I”m late posting apple recipes because we just went picking this past Saturday. Thanks for sharing, girl. And, I look forward to your other pumpkin recipes this month. Will be pinning tonight during peak time!

  • Shikha says:

    Holy crap, these look exactly like the Starbucks versions – you are a genius! I like a higher scone-to-icing ratio as well. Have you tried the pumpkin cheesecake croissants yet?!

    • Julie says:

      I didn’t know they had a pumpkin cheesecake croissant! What?! That’s brilliant! Thanks for the heads up :) now I need one!

  • Jaclyn says:

    These look so delicious! That glaze looks perfect, love these photos!

  • Nutmeg Nanny says:

    This is a recipe I am in need of :) I love scones, especially pumpkin!!

  • Elizabeth @ Confessions of a Baking Queen says:

    All the baked goods at starbucks stare at me in line too! I want to scream back- “leave me alone, I’m being healthy” but yeah that hardly ever happens ;) Can’t wait to try these!!

  • Laura (Tutti Dolci) says:

    Beautiful scones, I can almost smell the pumpkin spice and I love that drizzle!

  • Kristen M. says:

    Oh my goodness, I could definitley enjoy a couple of those with coffee. ;) Great job!

  • Chels R. says:

    This looks Aaa-mazing!

  • Mallory @ Total Noms says:

    Ohhhhh my goodness. It must have been hard waiting till October to post this, but these look WORTH IT! I have to try these scones soon!

    • Julie says:

      It definitely was hard but I’m glad I did! I hope you make these and enjoy!

  • Christina (Sisters Running the Kitchen) says:

    okay, i tried the recipe! and it was AWESOME! seriously, came out SO SO Good. i brought the leftovers to work (mostly because i knew i would eat them all in one sitting if i didnt haha) and everyone kept coming up to me telling me how much they loved the scones and asked for the recipe. winner! thank you!

  • Kathleen says:

    I had wanted to try to make scones for awhile and you lured me to try a copy cat of my favorite Starbucks treat. No More! These were fantastic ~ and I can make scones!
    If you divide the amount of butter actually in each scone, it’s not too unhealthy. You would use more on a baked potato. Thanks!

    • Julie says:

      I’m thrilled you enjoyed this, Kathleen!

  • J says:

    I’m using homemade pumpkin puree. About how many ounces or cups would that be?

    • Julie says:

      The same as what the recipe calls for!

      • J says:

        Haha, whoops! I didn’t see the cup part. All I saw was half canned pumpkin purée. I used one cup and it still came out yummy and moist! I used my Kitchenaid stand mixer and it was finished really quickly.

        Thanks for the awesome recipe! I like this one much better instead of the double glazed pumpkin scones from Starbucks–I like that i can control the icing… just the right amount of glaze for me! Yum!

  • Laeken says:

    I tried to make this and the dough was too sticky, I followed all the directions exactly! I added some flower but it still was not enough to kneed the dough to that consistency. Any idea what could have happened? I only did 1/2 cup of the pumpkin puree, no clue what I could have done differently.

    • Julie says:

      The dough is more sticky than normal but just keep adding more flour until it all comes together.

  • Mrs. chiu says:

    This needs 1/2 t. salt!! I double spices, yes, 2 T. Trader Joes pumpkin pie spice. I also reduce sugar to 5 T. And baking powder to 2 t. For the halfnhalf, start with only 2 T. Thats all i needed with both batches.

    For the icing, use 1 1/4 t. PPspice OR use my Chai blend (2 t. EACH ground cinnamon, cardamom, cloves + 1 t. EACH ground ginger and white pepper powder.)…yum!

  • 5 Hassle-Free Ways to Simplify Mealtime