Pumpkin Scones with Spiced Glaze

Pumpkin Scones with Spiced Glaze - A Starbucks copycat! | http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/
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.

Pumpkin Scones with Spiced Glaze - A Starbucks copycat! | http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/

This pumpkin scone recipe has been on the site for nearly six years and it was in desperate need of a revival and facelift! These scones were the result of a reader requesting a copycat version of the Starbucks pumpkin scone. 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.

Pumpkin Scones with Spiced Glaze - A Starbucks copycat! | http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/

I have made quite a number of scone recipes and they’re all just a little bit different – from the chocolate chip cream scones to 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. The spiced glaze in the Starbucks pumpkin scones is pumpkin-flavored; in order to achieve the same flavor, you could use a splash of pumpkin flavor.

Pumpkin Scones with Spiced Glaze - A Starbucks copycat! | http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/

The only two things that I changed in this recipe from the original are how the scones are shaped and the number of scones that the recipe makes. For this amount of dough, I found that dividing into eight (versus the original 12) yielded more robust and perfectly-shaped scones. In addition, over the last few years, I have found that shaping scones into a circle and then cutting into triangles is much simpler than shaping into rectangles and cutting triangles.

As with any type of scone, I love that I can eat these for breakfast and not feel the least bit guilty, and then have one for dessert after dinner, as well. Total win all-around!

Pumpkin Scones with Spiced Glaze - A Starbucks copycat! | http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/

One year ago: Slow Cooker BBQ Ribs
Five years ago: Pumpkin-Cinnamon Chip & Pecan Granola Bars
Seven years ago: Wendy’s Copycat Chili
Eight years ago: Soft Pretzels

Pumpkin Scones with Spiced Glaze

Yield: 8 scones

Prep Time: 30 minutes

Cook Time: 14 to 16 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.


For the Scones:
2 cups all-purpose flour
7 tablespoons 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 cold butter, cut into small cubes
½ cup canned pumpkin
3 tablespoons half-and-half (can substitute heavy cream)
1 large egg

For the Powdered Sugar Glaze:
1 cup + 1 tablespoon powdered sugar
2 tabelspoons milk

For the Spiced Glaze:
1 cup + 3 tablespoons powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch ground ginger
Pinch ground cloves


1. Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

(Adapted from We [Heart] Food)

This recipe was originally published on February 19, 2010.


234 Responses to “Pumpkin Scones with Spiced Glaze”

Comment Pages 1 2 3 4
  1. Katrina on February 19, 2010 at 8:49 am

    These look absolutely delicious! I have them bookmarked and hope to try them soon!


    • Annie on October 18th, 2010 at 8:05 am

      They ARE delicious! My sister made them for a potluck brunch yesterday, and EVERYONE loved them and wanted the recipe. I liked that they weren’t as dense and dry as some scone recipes can be. They were moist and light. If you make them, don’t skip the glaze–it really makes the recipe.


      • Michelle on October 18th, 2010 at 10:13 pm

        Thanks for the review Annie, so happy to hear these were a huge hit!


  2. Pennies On a Platter on February 19, 2010 at 9:45 am

    I love pumpkin scones from Starbucks. :)


  3. Meghan on February 19, 2010 at 9:55 am

    I’ve always wanted to try the Starbuck’s pumpkin scones, but like you said I’m sure they aren’t as good as these!!


  4. Chris on February 19, 2010 at 10:09 am

    Aren’t these awesome?


  5. Married to an Aussie in OK on February 19, 2010 at 11:05 am

    I have pumpkin in my freezer that may just have to be used for this…


  6. Mary Poppins in Heels on February 19, 2010 at 11:18 am

    I’m surprised by how easy-ish these are to make! I’ve always wanted to make scones, but, for whatever reason, I thought they would be difficult to make taste good.


  7. Xiaolu @ 6 Bittersweets on February 19, 2010 at 11:22 am

    These look so yummy! I wish I had one right now with my coffee.


  8. Eliana on February 19, 2010 at 11:35 am

    If you are going to keep whipping up beauties like these keep ’em comin! These look amazing!


  9. shelly (cookies and cups) on February 19, 2010 at 12:03 pm

    These look amazing! I am going to do these for sure :)


  10. Bibiana Bailey on February 19, 2010 at 12:48 pm

    All I can say is YUMMY.


  11. bridget {bake at 350} on February 19, 2010 at 1:36 pm

    Oh, there is pumpkin in my pantry right now! i was thinking about cookies, but no…these scones are a MUST! Yum-o!!! :)


  12. Alison on February 19, 2010 at 2:18 pm



  13. Alyce on February 19, 2010 at 3:18 pm

    Let then sit for on hour before serving??? Not in my house!


  14. nicole on February 19, 2010 at 7:43 pm

    I just made scones yesterday for the first time! I made strawberry chocolate chip, but mine aren’t even as close to as beautiful as yours! I need to try these next, I love pumpkin anything!


  15. jennifer on February 19, 2010 at 10:26 pm

    i am going to make this right now! i’ve been waiting since your facebook teaser status last night!


  16. Julie on February 19, 2010 at 11:47 pm

    They look super! Crazy question, but have you ever tried making scones without butter? Maybe butter flavored shortening instead? Just wondering.


    • SharaLee on October 6th, 2011 at 8:08 pm

      I tried this recipe today and found that the batter is too dry to stay together to roll and cut into the correct pieces. I ended up having to add additional pumpkin and egg white so everything stays together and just moulded them each by hand rather than cutting them. I’m not sure how they’ll taste. Has anyone else had this problem?


      • Melissa on November 7th, 2011 at 9:39 am

        I made them yesterday and did not have this problem. They were delicious!


      • Kim on September 30th, 2013 at 8:54 am

        I suspect too much flour? I always measure my flour


  17. Brandi on February 20, 2010 at 12:26 am

    Ooh, if we can make requests, I love cherry turnovers, the type with a flaky outside and drizzled with glaze. Yum!


  18. Rebecca on February 20, 2010 at 8:58 am

    I’ve never actually made scones, but these look delicious!


  19. Samantha on February 20, 2010 at 5:38 pm

    these scones look amazing! I am actually from Pittsburgh too! do you sell any of your baked goods locally?


  20. Lisa @ The Cooking Bride on February 20, 2010 at 6:34 pm

    Krispy Kreme has these amazing Pumpkin Spice doughnuts! They only sell them during certain times of the year. I wish they sold them year-round! I’ll have to make these to get my fix.


  21. TeenieCakes on February 21, 2010 at 10:36 am

    Yum! These pumpkin scones look and sound amazing. I’m saving it to my recipe box and will for sure give it a try!


  22. Holly on February 21, 2010 at 11:55 am

    it is not easy to find canned pumpkin in Feb, but well worth it. These were awesome. The starbucks ones are a weakness of mine, not any more! thank you.


  23. Tammy on February 21, 2010 at 5:08 pm

    I just made these and they were so easy! I’m brewing a pot of coffee to go with them – gonna share them with my neighbor. I’ve already tried one and they are delish!! Thanks!


  24. Jen @ My Kitchen Addiction on February 22, 2010 at 12:58 pm

    Ooh… I’ve been on a scones kick lately, too. And, I love pumpkin, so these are going on my must-bake list right away!


  25. Megan on February 23, 2010 at 3:59 pm

    YUM-these look delicious! I made a batch of these the other day and used eggnog in the place of milk to make the glaze-it turned out wonderful :)


  26. Meredith on February 25, 2010 at 1:43 pm

    I just made these and oh man, these totally made my day. I made them for a friend coming by for coffee tomorrow morning. She’s going to love them. I skipped the spice glaze, just did the powdered sugar one, and instead of half and half (which I didn’t have) I used vanilla coffee creamer.


  27. Jane on March 20, 2010 at 9:04 am

    Hi Michelle, I made these scones and they are wonderful! I created a blog and am becoming a blog addict. Thanks for sharing. Looks like people like the cookie recipe that I sent you. I had to make them my first recipe, because we love them, but I mentioned your blog. Come visit. ~Jane~


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  31. Vicki in GA on October 7, 2010 at 12:39 am

    I found your wonderful food website on Tasty Kitchen.
    I love it.

    Okay, after I make the Russian cake and the Fig Cheesecake, I’ll make these!
    I’ll dig out my big jeans and buy another pair of running shoes!
    Baked goods are love!


    • Michelle on October 8th, 2010 at 10:09 am

      Hi Vicki, welcome! Always great to hear how readers found their way here, thanks for sharing! Enjoy the goodies! :)


  32. Allix on October 7, 2010 at 2:21 am

    I LOVE the Starbucks pumpkin scones, but these are way better! I used a heart-shaped cookie cutter to cut out mini scones and made a couple regular sized ones too. The mini ones are dangerous to have around! Thanks for the great recipe :)


    • Michelle on October 8th, 2010 at 10:10 am

      Oh I love the idea of using a heart-shaped cookie cutter to cut these! Great idea!


  33. Amanda@Choc-Chip-Cookie-Recipe.com on October 13, 2010 at 12:14 am

    It was today or never on some left over pumpkin I had in the fridge so I broke down and made these for the kids after school snack. Can you say “seconds please?” I think I caught the four year old on the verge of licking her plate. But, in the spirit of my recipe altering fetish……I added mini chocolate chips to them. But that is it. And, yah. They were GOOD! I can see the spicy icing being good on many other things. Thanks for a great recipe.



    • Michelle on October 18th, 2010 at 10:15 pm

      Yay for awesome after-school snacks! I’m so happy to hear your kids enjoyed these! Thanks for the tip on the chocolate chips, sounds like an awesome addition!


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  36. Michelle on October 18, 2010 at 10:34 am

    I think I’m in love! <3


  37. Ms.Z. on October 21, 2010 at 3:28 am

    I just made these the other day and they are AWESOME!!! Thank you so much for the recipe.
    Since my family is not a big fan of sugar glaze, I left out the first one and only used the one with spices. It was delectable. http://madeincropal.blogspot.com/2010/10/finally-scones.html


    • Michelle on October 28th, 2010 at 8:25 pm

      Yay! So glad you and your clan loved these!


  38. Alisa on October 26, 2010 at 12:30 pm

    I featured these scones on my blog today!! They are sooo tasty. thanks for sharing!



    • Michelle on October 28th, 2010 at 8:26 pm

      Glad you enjoyed them enough to blog about them, Alisa!


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  40. Becki Sue on October 28, 2010 at 10:33 pm

    Oh my!! I am a huge fan of Starbucks’ pumpkin scones, but this recipe has S-bux beat! Absolutely delicious. I will be making this recipe every Fall for sure. Thank you for sharing. I’ve never made scones before, but it was so easy.


    • Michelle on October 30th, 2010 at 8:18 pm

      Woo for beating Starbucks! Glad you loved these!


  41. Barb on October 30, 2010 at 11:28 am

    Scrumptious! Love the spice glaze – why have I never thought of adding spices to glaze before? Hmmm….what ELSE would this enhance?


  42. Helen on November 3, 2010 at 1:26 am

    Wonderful recipe again! I made these the other day and OMG..Delicious! I shall be totally making these again soon. Hhmm, I wonder if they’ll freeze well? Any ideas?


    • Michelle on November 8th, 2010 at 9:29 pm

      Hi Helen, Yes, scones freeze extremely well. Just rewarm them in a 350 degree oven and then drizzle! You could also freeze them prior to baking and just add a minute or two to the baking time.


  43. nancy on November 7, 2010 at 9:03 am

    Just popped these babies out of the oven and they are GOOD! The texture is fantastic….tender with a wonderful crust. I added more spice to the spiced glaze, just my personal preference. I’d definitely make these again!


    • Michelle on November 8th, 2010 at 9:29 pm

      Woo! So glad you enjoyed these, they are fab!


  44. Darcy on November 9, 2010 at 11:32 am

    I just made these to mail to my husband in Iraq. The recipe was very easy to double, and as far as scones go, the dough was a dream to work with! Instead of twelve, I cut small scones and ended up with 36 small but good size scones (due to the great rise on this dough). Plenty to share with his soldiers. I also mixed up the sugar and spices for the spiced glaze and taped a card with directions to the outside. Add milk, spoon over the scone, and a soldier gets a nice pumpkin scone with his/her coffee. Wonderful easy treat to mail to the soldiers who are away from home this holiday season! Thank you. :)


    • Michelle on November 10th, 2010 at 2:47 pm

      Darcy, What a wonderful idea! I’m so thrilled to know that these are giving some soldiers an extra-special breakfast treat. My best to your husband and those with him.


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  48. Allyson on December 7, 2010 at 5:10 pm

    These were amazing! I used to be addicted to Starbucks pumpkin scones but could stop eating them after one because they were so dry. These were not dry and there is no limit to how many i can eat, which might be a problem! :) thanks for posting the recipe. Also i have a dear friend who is stuck on bedrest that loves pumpkin and i’m going to make them for her and if she loves them as much as i do i plan to freeze some for her. How long do you think they will last in the freezer? have you ever froze yours and then made them later? Thanks much!


    • Michelle on December 10th, 2010 at 1:58 pm

      Hi Allyson, I haven’t frozen mine, but I would say about a month or two if you wrapped and stored them well.


  49. Kathy on February 13, 2011 at 9:39 pm

    These are wonderful! And I used buttermilk instead of cream and put cinnamon sugar on top before I baked them–then I just used the spiced glaze–they are now part of my “go to” recipes!


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