Starbucks scones are very popular but making them at home is easy. Best of all the result is way better!
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Table of Contents
🗝️ Key takeaways
- Pumpkin spice scones are buttery and flaky with two decadent glazes.
- I love these for a grab-and-go breakfast or an afternoon snack. Just add coffee!
- Letting scones rest for 10 minutes or so before baking is the key to keeping them tender and flaky.
This easy pumpkin scone recipe has a glorious duo of glazes that proclaim fall flavor in every luscious, pumpkiny bite.
The velvety, golden crumb is buttery and melts in your mouth while the bourbon glaze adds a soft, sweet backdrop for the maple drizzle.
These beautiful breakfast breads will have you thinking wistfully of ceramic pots filled with tea, slow walks through woods filled with fall color, and cozy sweaters.
📖 Variations
- If you don't want to mess with the glaze just sprinkle some powdered sugar on top of the scones before serving.
- You can use 2 teaspoons pumpkin pie spice in place of the cinnamon, ginger, cloves, and nutmeg.
- Add ½ cup chopped pecans with the pumpkin.
- Stir in ½ cup white chocolate chips or dark chocolate chips for pumpkin chocolate chip scones.
- You can make this recipe with sweet potato or acorn squash instead of pumpkin. The measurement is the same. You can make those substitutions in this pumpkin bread recipe, too.
🥫 How to store pumpkin scones
Store scones at room temperature in an airtight container with wax paper or parchment paper between the layers. Honestly though, scones are best fresh.
Refrigerate
You can chill the scones overnight and bake fresh in the morning. Follow the recipe through #11. Cover with plastic wrap and refrigerate. Bake as directed in the recipe the next morning!
Freeze
You can also freeze scones in an airtight container for up to three months. I suggest parchment between layers. It makes it easier to grab just one or two.
You can freeze unbaked scones! Cut them in equal wedges and freeze on a baking sheet.
Once frozen transfer the unbaked scones to a zip-top bag or an airtight container with parchment between the layers.
When ready to bake just plop them on the baking sheet and bake - you'll need to add 2 or 3 minutes to bake time.
💭 Things to know
Like so many other things these copycat Starbucks scones aren't hard to make ... once you know how!
Here are some tips to ensure your homemade scones are perfect every time.
Expert Tip: For best results always chill the dough for at least 10 minutes before baking. It helps create the perfect scone - flaky and tender.
- You can substitute gluten-free flour for the flour in this recipe. Do check the rest of the ingredients for gluten, though.
- Make sure all the ingredients are as cold as possible.
- Chill the bowl.
- Using half all-purpose and half cake flour will give you a lighter scone. Try it!
- If you don't want to use bourbon then substitute heavy cream or vanilla extract and it will still be amazing.
- Don't over-mix! Just work the dough until it comes together.
- Lightly dust the work surface with flour - too much will make these into hard hockey pucks instead of moist scones.
- If you like soft sides leave the cut scones close together when baking. If you like crusty sides slide them a couple of inches apart on the baking sheet.
- Bake these classic pumpkin scones JUST before serving. Fresh scones are the best scones!
Recipe FAQs
Here are the questions I am most frequently asked about this recipe.
Absolutely yes! Let the dough rest at least 10 to 15 minutes in the refrigerator before baking. It helps the crumb to stay buttery and melt-in-your-mouth tender!
Yes you can. Cover it tightly with plastic wrap. You can also cut the scones out and refrigerate them so all you have to do in the morning is pop them in the oven. Fresh, hot scones for breakfast!
📚 Related recipes
- I used to love the Starbucks Rasberry Thumbprint scones but they don't make them anymore - so I made my own!
- Starbucks Vanilla Bean Scones Copycat Recipe is even better than the original Starbucks version.
- You might also like this super easy pumpkin cake.
- Pumpkin spice season means a big slice of this pumpkin cheesecake!
- Pumpkin baked oatmeal is like having pumpkin pie for breakfast!
- You'll love these easy gingerbread donuts, too.
🍽️ Serve with...
- Mock Devonshire cream adds a creamy, tangy layer to these warm, pumpkiny scones.
- Cream cheese is delicious. Just plain cream cheese!
- Your own, homemade caramel latte plus one of these starbucks copycat pumpkin scones is the perfect afternoon break without ever leaving the house.
- If you love Starbuck's Egg Bites you've to try my homemade egg bites!
📞 The last word
These copycat Starbucks pumpkin scones just taste like autumn. Grab a cup of coffee or old-fashioned Russian tea and enjoy!
They're a rich golden color and the flavor is buttery-pumpkiny-spicy. The glaze is sweet with a touch of bourbon flavor then there's a maple spice drizzle over the top of that.
Next time try these lemon blueberry scones!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Classic Pumpkin Scones
Print Pin Recipe Rate RecipeIngredients
- 2 cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup butter , cold, cut in pieces
- ¾ cup pure pumpkin puree, not pumpkin pie filling
- 1 tablespoon unsulfured molasses
- 1 tablespoon heavy cream
- 1 large egg yolk
Glaze 1
- 1 cup Confectioner's sugar
- 1 tablespoon bourbon
- 1 tablespoons heavy cream, or enough to make a glaze
Glaze 2
- 1 cup Confectioner's sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 2 tablespoons real maple syrup.
- Cream as needed to make the glaze the right consistency.
Instructions
Drain Pumpkin
- Place a double thickness of paper towel on a plate.
- Spoon the pumpkin over the paper towel.
- Add a another double layer of paper towel on the top and press gently to extract as much moisture as possible.
Scones
- Make sure everything is chilled.
- In a cold. large mixing bowl whisk together the pumpkin, molasses, heavy cream, and egg yolk until well blended.
- Set aside.
- In the bowl of a stand mixer blend the flour, brown sugar, baking powder, cinnamon, cloves, ginger, baking soda, salt, and nutmeg.
- With the mixer running add the butter a little at a time and continue to blend until the mixture looks like coarse crumbs with pebbles in it.
- Stir in the pumpkin mixture into the flour mixture until it forms a dough.
- Knead lightly on a floured surface for just a minute.
- Pat into a 1-inch thick circle.
- Cut into 12 wedges.
- Separate the wedges slightly.
- Place on a parchment covered cookie sheet.
- Place scones in the refrigerator for 10 minutes to rest.
- Brush lightly with a little more heavy cream or milk.
- Preheat the oven to 400F.
- Bake for 10 minutes or until a toothpick inserted in the center comes out clean and the scones are golden brown.
- Remove from the oven and let cool on a wire rack for several minutes..
- Drizzle with the glaze.
Glaze 1
- Mix the Confectioners, bourbon, and the cream until it is smooth and slightly runny.
- Spoon over the cooled scones and let dry.
Glaze 2
- Mix the Confectioner's sugar with the spices.
- Add the maple syrup and enough cream to make the glaze smooth.
- Drizzle over the glazed scones.
Notes
- Make sure all the ingredients are as cold as possible.
- Chill the bowl.
- Using half all-purpose and half cake flour will give you a lighter scone. Try it!
- Don't overmix! Just work the dough until it comes together.
- Always chill the dough for at least 10 minutes before baking.
- If you are freezing baked scones leave the glaze off until after baking.
- Bake them JUST before serving. Fresh scones are the best scones!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published September 29, 2016. Last updated July 28, 2023 for editorial content and readability.
Mikie Doyle says
Mary, I love your recipes, but I would love to see some savory scone recipes, if you have some.
Marye says
Mikie - I have a definite sweet tooth so I don't do many savory breads. I'll make a note to make some more savory scones, though. 🙂
Yvonne Huskisson says
I have a question! I copied the One Bowl apple cake recipe. I know it had apple cider vinegar in it, but I failed to write down how much of the vinegar. Could you help with with that?thank you Yvonne Huskisson
Marye says
Hi Yvonne - sorry that's not my recipe. :/
William Moss SR says
I'm not able to pin your recipes. when I try the red "P" turns blueish.
Marye says
Sorry - I'm having problems with pins.
Taylor Kiser says
These look so delicious! I love pumpkin spice and must try these scones!
Marye Audet says
Thanks Taylor! I love them
Cynthia | What A Girl Eats says
Yummy Marye! i love pumpkin spice anything and these look delish!
Marye Audet says
Thank you!
Jill Silverman Hough says
Great minds thinking alike! I was mad for Starbucks's Maple Oat Pecan Scones, so I made up my own recipe (https://jillhough.com/recipes/maple-oat-pecan-scones/). Now I have them in the freezer at all times--but I might have to try a batch of yours as well. They look amazing! 🙂
Marye Audet says
That sounds yummy, jill!
Faith (An Edible Mosaic) says
Yeessss!! I am also a firm believer in pumpkin all year long! Recipes like this beauty are what keep me coming back for more. 🙂
Marye Audet says
🙂 thanks Faith!