These pumpkin scones are a copycat version of Starbucks’ pumpkin scone; they are warmly spiced and topped with two sweet glazes – one plain and one spiced. Grab a hot cup of coffee and enjoy one of these scones for breakfast, a snack, or dessert.

Glazed pumpkin scones on a parchment-lined baking sheet with bottles of milk in the background.

These scones were the result of a reader requesting a copycat version of the Starbucks pumpkin scones recipe. If you’ve never had one, their pumpkin scones are spiced with the usual suspects – cinnamon, nutmeg, ginger and cloves – and are adorned with not one, but two glazes. The first is a simple white glaze, while the second is stiffer, spiced, and a perfect complement to the flavor of the scones.

I have made quite a number of scone recipes and they’re all just a little bit different – from the cream-based chocolate chip scones to flaky buttermilk scones and more savory, biscuit-like scones. These pumpkin scones have the consistency of a quick bread – they’re a little bit more cakey than the scones that are made with just cream, or with butter and buttermilk.

The pumpkin flavor shines through beautifully in the scones; they are not overly sweetened, so they pair well with the one-two punch of the icing. 

Key Ingredients

These scones use many pantry staples; below I’ve highlighted some other ingredients that you may not already have so you know what to buy, substitutes you can use, etc. 

As always, check the recipe card below for a complete list of ingredients and quantities.

Ingredients for pumpkin scones prepped in bowls and labeled.
  • Canned Pumpkin – Be sure to use “pumpkin puree”, which is simply pumpkin with nothing else added. Do NOT use pumpkin pie filling, which also includes sugar and other spices.
  • Spices – These scones use a combination of cinnamon, nutmeg, cloves, and ginger. I love this specific combo (in these quantities) for the flavor, but you can also substitute 1½ teaspoons pumpkin pie spice for these spices.
  • Half and Half – This is a dairy product sold in the United States that is essentially part heavy cream, part whole milk. If you do not have it, you can substitute heavy cream.

How to Make Pumpkin Scones

These scones come together quickly and easily; here’s how to make them:

Step #1: Dry Ingredients + Butter – In a large mixing bowl, whisk together all of the dry ingredients. Then, using a pastry cutter, cut the butter into the flour mixture until the mixture is crumbly and the butter is evenly incorporated.

Step #2: Combine the Wet Ingredients – In a medium bowl, whisk together the pumpkin, egg, and half and half.

Two bowls, one with dry ingredients and cubed butter, the other with wet ingredients for pumpkin scones.

Step #3: Combine All Ingredients + Knead – Add the wet ingredients to the dry ingredients and fold to combine (the mixture will seem dry). Turn the mixture out onto a clean, dry surface and knead briefly to bring the dough together.

Glass bowl with pumpkin scones dough.

Step #4: Cut Scones and Bake – Pat the dough into a 7-inch circle and, using a bench scraper or a sharp knife, cut the dough into 8 wedges. Place on a parchment-lined baking sheet and bake at 425 degrees until light golden brown, about 15 minutes. Cool completely before glazing.

Dough for pumpkin scones cut into triangles.

Step #5: Add the Powdered Sugar Glaze – In a small bowl, whisk together the powdered sugar and milk. Use a pastry brush to apply the glaze to the top of each scone. Allow to set for 15 minutes before adding the next glaze.

Step #6: Add the Spiced Glaze – In a small bowl, whisk together the powdered sugar, milk, and spices. Use a spoon to drizzle the glaze over the top of each scone.

A spoon drizzling spiced glaze onto a pumpkin scone.

Storage and Freezing Instructions

Storage: The pumpkin scones can be stored at room temperature in an airtight container for up to 5 days.

To Freeze: These freeze beautifully! Once the glaze has been set, wrap each scone individually in plastic wrap, then place in a freezer-safe ziploc bag. Thaw at room temperature and enjoy!

Recipe Tips

  • For Flaky Layers – Be sure to not overwork the dough when combining the wet and dry ingredients; fold them together then gently knead the dough just until it all comes together. Being too hard or rough with the dough will lead to flatter, tougher scones.
  • Spiced Glaze Flavoring – The spiced glaze in the Starbucks pumpkin scones is pumpkin-flavored; to achieve the same flavor, you could use a splash of pumpkin pie extract.
Half of a pumpkin scone resting on top of another whole pumpkin scone.

Watch the Recipe Video:

More Favorite Pumpkin Recipes:

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Pumpkin Scones with Spiced Glaze

Yield: 8 scones
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 45 minutes
These pumpkin scones are a copycat version of Starbucks’ pumpkin scone; they are warmly spiced and topped with two sweet glazes – one plain and one spiced.
4.80 (48 ratings)
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Ingredients

For the Scones:

  • 2 cups (260 g) all-purpose flour
  • 7 tablespoons (87 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 6 tablespoons (85 g) cold butter, cut into small cubes
  • ½ cup (114 g) canned pumpkin
  • 3 tablespoons (45 ml) half-and-half, can substitute heavy cream
  • 1 large egg

For the Powdered Sugar Glaze:

  • 1 cup (121 g) + 1 tablespoon powdered sugar
  • 2 tablespoons (30 ml) milk

For the Spiced Glaze:

  • 1 cup (135 g) + 3 tablespoons powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch ground ginger
  • Pinch ground cloves

Instructions 

  • Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
  • In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.
  • Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.
  • Make the Powdered Sugar Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.
  • For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.

Notes

  • Canned Pumpkin – Be sure to use “pumpkin puree”, which is simply pumpkin with nothing else added. Do NOT use pumpkin pie filling, which also includes sugar and other spices.
  • Spices – These scones use a combination of cinnamon, nutmeg, cloves, and ginger. I love this specific combo (in these quantities) for the flavor, but you can also substitute 1½ teaspoons pumpkin pie spice for these spices.
  • Half and Half – This is a dairy product sold in the United States that is essentially part heavy cream, part whole milk. If you do not have it, you can substitute heavy cream.
  • Spiced Glaze Flavoring – The spiced glaze in the Starbucks pumpkin scones is pumpkin-flavored; to achieve the same flavor, you could use a splash of pumpkin pie extract.
  • For Flaky Layers – Be sure to not overwork the dough when combining the wet and dry ingredients; fold them together then gently knead the dough just until it all comes together. Being too hard or rough with the dough will lead to flatter, tougher scones.
  • Storage: The pumpkin scones can be stored at room temperature in an airtight container for up to 5 days.
  • To Freeze: These freeze beautifully! Once the glaze has been set, wrap each scone individually in plastic wrap, then place in a freezer-safe ziploc bag. Thaw at room temperature and enjoy!
Nutritional values are based on one scone
Calories: 375kcal, Carbohydrates: 67g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 45mg, Sodium: 237mg, Potassium: 241mg, Fiber: 1g, Sugar: 40g, Vitamin A: 2695IU, Vitamin C: 0.7mg, Calcium: 98mg, Iron: 1.9mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich
Course: Snack
Cuisine: American

This recipe was originally published on February 19, 2010.