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!
Leyla 12.01.2012
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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mamawolfe 10.21.2012
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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Melanie 10.17.2012
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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Lauren 10.13.2012
Made them today. They are yummy!! Thanks for the recipe.
Sarah Jane 10.13.2012
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.
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J 10.10.2012
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
Iowa Girl Eats 10.11.2012
Unfortunately I don’t, but you could use a recipe calculator tool to get the breakdown!
Lauren 10.08.2012
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.
Hillary 10.08.2012
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!
Iowa Girl Eats 10.09.2012
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?
Christine 10.11.2013
Same thing happened to mine today. My batter was super sticky so I added flour to make it workable. Rather than supper moist after they baked, they turned out kind of foamy if that makes sense, which was probably due to too much flour? One thing I did different, is I used a bowl and mixed with a wooden spoon rather than a food processor. Any ideas? They are still yummy! I’m going to try again this weekend.
Iowa Girl Eats 10.15.2013
Using a food processor or pastry cutter to cut in the cold butter is an important step in the recipe. Was your butter cold right out of the refrigerator, or more soft and room temperature? If it was softer than the dough would be more sticky and harder to work with.
Kristen 10.03.2012
I have now made these four times. I love them even more than the starbucks ones.
YOU ARE GENIUS. Thanks for the recipe!
Iowa Girl Eats 10.04.2012
That is so awesome – glad you are loving them!
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