These Pumpkin Scones are a homemade take on the beloved Starbucks fall favorite. Flaky, tender, and infused with warm spices, they’re topped with not one but two glazes—a smooth vanilla drizzle and a spiced pumpkin icing. Baked to golden perfection, these scones are ideal for crisp autumn mornings, brunch spreads, or an afternoon treat alongside a hot beverage.

Why You’ll Love This Recipe

This recipe brings coffeehouse comfort into your own kitchen. With just the right balance of pumpkin flavor and aromatic spices, these scones deliver a soft yet crisp texture, a fragrant aroma, and a touch of sweetness in every bite. The dual glaze makes them visually appealing and indulgent, while the ingredients are pantry-friendly and easy to work with. They’re the perfect seasonal bake for fall lovers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Scones:

2¼ cups all-purpose flour
⅓ cup packed brown sugar
2 tablespoons white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup cold unsalted butter, diced
½ cup pumpkin purée
¼ cup milk
1 large egg
1 teaspoon vanilla extract

For the Vanilla Glaze:

1 cup powdered sugar
2–3 tablespoons heavy cream or milk

For the Spiced Pumpkin Glaze:

1 tablespoon powdered sugar
¼ teaspoon pumpkin purée
¼ teaspoon pumpkin pie spice

Directions

Prepare the wet ingredients: In a small bowl, whisk together the pumpkin purée, milk, egg, and vanilla extract. Chill this mixture while you prepare the dry ingredients.
Mix the dry ingredients: In a large bowl, combine the flour, brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt.
Cut in the butter: Add the cold, diced butter to the dry mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
Combine wet and dry ingredients: Add the chilled pumpkin mixture to the dry ingredients. Stir gently with a fork until a soft dough forms.
Shape the dough: Transfer the dough to a floured surface and shape it into a 1-inch thick rectangle. Cut into 8 triangles.
Chill before baking: Place the scones on a lined baking sheet and chill in the refrigerator for 15–20 minutes.
Bake: Preheat the oven to 400°F (200°C). Bake the scones for 17–18 minutes, or until lightly golden and firm to the touch.
Cool and glaze: Allow the scones to cool completely.
Make the vanilla glaze: Mix powdered sugar and cream until smooth and pourable. Drizzle over the cooled scones.
Make the spiced glaze: In a small bowl, stir together the powdered sugar, pumpkin purée, and pumpkin pie spice. Drizzle over the vanilla glaze once set.

Servings and timing

Yield: 8 scones
Prep time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes
Calories: Approximately 275 kcal per scone

Variations

Maple glaze: Replace the vanilla glaze with a maple glaze by using maple syrup instead of cream.
Nut topping: Add finely chopped pecans or walnuts on top of the glaze for added texture.
Dairy-free: Use plant-based milk and butter substitutes for a dairy-free version.
Mini scones: Cut the dough into smaller triangles for bite-sized scones. Adjust baking time to 12–14 minutes.
Extra spice: Add a pinch of black pepper or cardamom for more complex spice notes.

Storage/Reheating

Storage: Store glazed scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing: Freeze unglazed scones in an airtight container for up to 2 months. Thaw overnight in the refrigerator and glaze after thawing.
Reheating: Warm unglazed scones in a 300°F (150°C) oven for 8–10 minutes or in the microwave for 10–15 seconds. Avoid reheating glazed scones, as the icing may melt.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, as long as it’s smooth and not too watery. Drain excess moisture if needed to maintain the right dough consistency.

Why do the scones need to be chilled before baking?

Chilling helps the butter stay cold, which results in flakier layers and prevents the scones from spreading too much.

Can I make the dough ahead of time?

Yes. Shape and cut the dough, then freeze or refrigerate until ready to bake. Add a few extra minutes to baking time if baking from frozen.

How do I know when the scones are done?

They should be golden on the edges and firm on top. A toothpick inserted into the center should come out clean.

Can I skip one of the glazes?

Certainly. The scones are delicious with just the vanilla glaze, but the spiced glaze adds extra flavor and an authentic touch.

What if my dough is too sticky?

Lightly flour your hands and surface. Avoid adding too much extra flour, as this can make the scones dense.

Can I make these gluten-free?

Yes, substitute a gluten-free 1:1 flour blend, but note that texture may vary slightly.

Is heavy cream necessary for the glaze?

No, milk or even water can be used, but cream gives a richer texture.

Do I need to use both white and brown sugar?

Using both adds depth of flavor. Brown sugar provides a subtle molasses note, while white sugar balances the sweetness.

What’s the best way to store leftovers?

Place scones in an airtight container. To keep the glaze intact, store them in a single layer or separate layers with parchment paper.

Conclusion

These Pumpkin Scones (Starbucks Copycat) bring a warm, bakery-style experience into your home. With their flaky layers, cozy spice blend, and double glaze topping, they’re a perfect fall indulgence. Whether served at breakfast, brunch, or as an afternoon snack, they’re guaranteed to add a comforting touch to your seasonal baking.

Pumpkin Scones (Starbucks Copycat)

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Flaky and warmly spiced, these Starbucks-style pumpkin scones are topped with a vanilla glaze and spiced pumpkin icing. A cozy, coffeehouse favorite made right at home — perfect for autumn mornings and brunch spreads.

Author: Mari
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 8 scones 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a small bowl, whisk together the pumpkin purée, milk, egg, and vanilla extract. Chill the mixture while you prepare the dry ingredients.
In a large bowl, combine flour, brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt.
Add diced cold butter and cut in using a pastry blender or fingertips until the mixture resembles coarse crumbs.
Pour in the chilled wet mixture and stir until just combined. Do not overmix.
Turn the dough onto a lightly floured surface and shape it into a 1-inch thick rectangle.
Cut into 8 equal triangle-shaped scones. Place scones on a parchment-lined baking sheet.
Chill the scones in the refrigerator for 15–20 minutes while you preheat the oven to 400°F (200°C).
Bake the scones for 17–18 minutes, or until the tops are firm and slightly golden. Let them cool completely on a wire rack.
For the vanilla glaze, whisk together powdered sugar and heavy cream until smooth. Drizzle over cooled scones.
For the spiced glaze, mix powdered sugar, pumpkin purée, and pumpkin pie spice. Drizzle over the vanilla glaze once set.

Notes

Use very cold butter for the flakiest texture.
Chilling the dough before baking helps the scones hold their shape and rise better.
Adjust glaze consistency with more cream or sugar as needed.
Store glazed scones in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 scone
Calories: 275
Sugar: 16g
Sodium: 210mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg