Alert: pumpkin treats are back at Starbucks for the season, and I am THIS excited about it!
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 them 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 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 we need 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 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, use a pizza cutter to 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, right?!
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.
Let the glaze on the scones harden for 1 hour then pour yourself a cup of hot coffee, kick back, and devour these sweet, dense, Starbucks Clone Pumpkin Scones!
Starbucks Clone Pumpkin Scones
Ingredients
- 2 cups all-purpose 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
Instructions
- 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.
Notes
Nutrition
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 Starbuck’s Petite Vanilla Bean Scones!
Katie S. 09.19.2012
Making these this morning. Do you think they would freeze well? Need plenty on hand!
Iowa Girl Eats 09.20.2012
I haven’t tried freezing them, but let me know if you do – I’d LOVE to make a triple batch or something and freeze them for the mornings!
Sandra 10.10.2013
I freeze uncooked all the time ! Great
purplebohemian 11.01.2013
I know this is an old post, but I was hoping to make them this weekend and freeze some for later. I did some research online about freezing scones, and it seems like most people like the idea of baking them first and then freezing. One person said it was their preferred method because freezing before baking tends to alter the texture a bit. So I think that is what I am going to do–bake and then freeze. :)
Jessica C. 09.19.2012
Oh my goodness -I need these NOW!
Sarah S 09.19.2012
You have no idea how happy it made me to see this post! Cannot wait to try them. Thank you!
Meghan @ After the Ivy League 09.19.2012
Oh my god…these look heavenly!! I’ve been loving your “copycat” recipes lately, so smart and creative!
Ksenija @ Health Ninja 09.19.2012
This recipe amazed me sooooo much! If my baking schedule this week wasn’t so full of brownies and cupcakes to make for my brothers birthday – nothing could keep me from whiping up a batch for myself. *sigh* Guess they have to wait a little longer…
J Francus 09.18.2012
I know what you mean about the early candy being out with the decorations, but I have to tell you, a grocery store in my town had Cadbury Eggs out in a display in the aisle today…I feel sorry for the poor person who made that mistake in the candy section…but, I’m into the pumpkin scones!!!
Amnah 09.18.2012
These are in the oven right now. My house smells amazing. I’ve always wanted to make scones. These are my first attempt!
Ashley @ Coffee Cake and Cardio 09.18.2012
And you’ve done it again!! You’re the best!
Cherub Mamma 09.18.2012
I just finished one. ABSOLUTELY DELICIOUS!! I doubled the amount of cinnamon. (Mr. Amazing loves cinnamon!) And I used half white wheat flour. I’m thinking I’ll be making some more of these to have on hand in my freezer. Yummy!!!!!
Iowa Girl Eats 09.19.2012
Wohoo! So glad you loved!
Phyllis 09.29.2014
I was going to ask about substituting white whole wheat flour for some of the plain flour. Thanks for your comment!
Cherub Mamma 09.18.2012
The timer is going off on my oven RIGHT NOW. I can’t wait to try one!!
Hillary 09.18.2012
I can’t think of anything I’d rather do at this very minute than whip up a huge batch of these. I am SO impressed with how authentic they look!
Kristen 09.18.2012
I used to wear a green apron and these look (I think) better and healthier than the ones in the case. Would love you to clone the petite vanilla as they are my favorite !
Melissa 09.18.2012
I LOVE the fall and everything that goes with it!! These look delicious! I’m going to have to try this recipe!
Lauren 09.18.2012
I am seriously amazed at how much these look like something right from the S-bux case. Maybe even better. Soooo sooo good!
Kate 09.18.2012
Wow, I DO have all of the ingredients! I’m making these tomorrow morning!
Kathleen Welch 09.18.2012
Yum !
Thanks so much for sharing all of your quick, tasty and healthy recipes. I love to cook, but lately it was more of a chore than fun. Your blog has helped me get out of a cooking rut.
Thanks so much !
Rachel 09.18.2012
These look delicious! You should clone the pumpkin cream cheese muffins next!
Stephanie @ The Vintage Modern Wife 09.18.2012
These look a,axing! Definitely going to have to try!
kelly e 09.18.2012
i CANNOT wait to make these (weather must change though…too hot to use the oven!)
Lindsey 09.18.2012
Oh! Um! Yummy! :)