This copycat Starbucks pumpkin scones recipe is so good! From
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Pumpkin Scones with Maple Glaze

These spicy pumpkin scones are full of autumn flavor. Tender, rich scones are covered with a bourbon glaze then a maple spice glaze is drizzled over the top. 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. They freeze very well.
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 12 scones
Calories 294kcal
Author Marye Audet-White



  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter cold, cut in pieces
  • 3/4 cup 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
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 2 tablespoons real maple syrup.
  • Cream as needed to make the glaze the right consistency.


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.


  • Make sure everything is chilled.
  • In a cold 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 scones in the refrigerator for 10 minutes to rest.
  • Preheat the oven to 400F.
  • Bake for 10 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let cool for several minutes..

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.


  • 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.
  • You can freeze unbaked scones! Cut them and freeze on a baking sheet. Once frozen transfer the unbaked scones to a zip-top bag. 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.
  • If you are freezing baked scones leave the glaze off until after baking.
  • Bake them JUST before serving. Fresh scones are the best scones!


Calories: 294kcal | Carbohydrates: 50g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 218mg | Potassium: 165mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2678IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg