As I mentioned last Friday, pumpkin treats are back at Starbucks for the season, which I am THIS excited about.
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 ‘em 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. I didn’t have to buy a thing!
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 ‘ol 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, bust out 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 ol’ 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, bust out your trusty pizza cutter. Ben and I have FOUR. Why, I have no idea, but this one is Ben’s favorite. Watch it glide through without squishing the cheese out the side! he exclaimed while gliding through a cheese quesadilla the other night. 
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, no?! 
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. Mama was HUNGRY, ergo the spoon drizzle. 
Let the scones harden for 1 hour (or 30 minutes if they’re planted in front of a cool breeze!) then pour yourself a cup of hot coffee, kick back, and devour these sweet, dense, Starbucks Clone Pumpkin Scones!
Starbucks Clone Pumpkin Scones
Makes 6 scones
From Todd Wilbur
Ingredients:
2 cups 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.
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 Starby’s Petite Vanilla Bean Scones!
Either way, I hope you enjoy these fall treats – I sure did!
~~~~~
WOD: 40 Minute, 4.1 Mile Treadmill Routine
[...] this: Starbucks Clone Pumpkin Scones. The internet has gone mad with pumpkin recipes this week. And why shouldn’t it? It is [...]
I made these today, they were awesome! Thanks so much for sharing this recipe. Mine seemed to rise a little more than yours. Next time I may have to pat them down a little more. I will definitely be making them again!n
[...] Starbucks Clone Pumpkin Scones [...]
Eeeekkk! Just made these… As in just finished the glazing. So great!! It is a wonderful treat, not too heavy even though they bake up big and sexy! Thank you!
[...] (recipe modified from IowaGirlEats) 2 cups flour 7 Tablespoons sugar 1 Tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon [...]
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I found this great recipe on Pinterest! I made it for my boyfriend and he adored them!!! It was so simple and your directions were wonderful!!!
We made these today – DELICIOUS!! We only made the spiced icing to put on top and still plenty sweet! thanks!
[...] to book club on Sunday (more on that in a bit), Katie’s No-Bake Pumpkin Oatmeal Cookies, and Starbucks Clone Pumpkin Scones for [...]
i baked these, blogged them, and gave a few away as a little pick me up gift. they were DELICIOUS, so easy and such a hit. i’ve been asked to bring them to book club this weekend!:)
[...] a good for you meal, my pumpkin protein pancakes and for something a little more decadent, these starbucks clone pumpkin scones are to.die.for. kristin, you are brilliant! (side note: if pumpkin candy corn counts, [...]
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I have now made these four times. I love them even more than the starbucks ones.
YOU ARE GENIUS. Thanks for the recipe!
That is so awesome – glad you are loving them!
Okay, I’m super bummed. I attempted to make these scones last night and had an epic baking fail. I bake fairly often but have never tried scones before. My “dough” came out more like a batter and I ended up just throwing it all away after attempting to add more flour. Any ideas as to what could have gone wrong? I read and read and re-read the recipe trying to figure out what I left out or what I did wrong but no such luck. Help restore my baking-ego, ha!
Oh no! Hmm…was your butter at room temperature? It should be right out of the fridge to make sure that it doesn’t melt into the dough and make it super sticky. I can’t think of anything else besides maybe the dry ingredient measurements might have been off?
These came out absolutely lovely — the perfect foil to a chilly autumn day in New England. I added vanilla extract to both the wet dough ingredients and to the glazes. I highly recommend doing that. When it gets closer to Halloween, I may do just one glaze, with a little orange food coloring in it, and add a chocolate drizzle, for a little spooky fun.
Do you happen to know the calorie count per serving. I am obsessed with Starbucks pumpkin scones but they are just awful for you! Thanks!
J
Unfortunately I don’t, but you could use a recipe calculator tool to get the breakdown!
[...] Starbucks Clone Pumpkin Scone from Iowa Girl Eats [...]
Have made these twice already and the hubs and I both adore them, so easy and so yummy. Perfect thing to make it feel like fall even though the temps are still in the 70s here.
Made them today. They are yummy!! Thanks for the recipe.
[...] but armed with the proper recipe I’m usually a fair hand at cooking. I decided to go with the version over at Iowa Girl Eats (though Recipe Girl’s take on the treat was almost identical). I made a quick run to the [...]
I really liked to base recipe so I worked with it a little. Instead of cloves, I just added pumpkin pie spice (I was out of ground cloves for some reason and kind of did this on the fly), and then I added half whole wheat flour instead of all AP flour. It adds a nice rich earthiness that adds to the amazing flavor of the pumpkin. I haven’t made the glaze yet but I’m overall really happy with the pumpkin scones themselves. Not sure they need the glaze.
Thanks for sharing.
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Thank you! These were perfectly easy and deliciously yummy…can’t wait for my kids to wake up! They will be so excited!
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Yummmy! I just made these they came out great and were so quick to throw in the oven
I only made the spiced glaze though. Thanks so much!
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just wanted to say that i have made 5 batches of these scones in the last four months…they are incredibly YUMMY!
i have also linked back to this post from my own blog…as I do want to give you the credit for this yumminess!
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