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Starbucks Copycat Pumpkin Scones

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These Starbucks copycat pumpkin scones are soft, warmly spiced pastries topped with a vanilla glaze and a spiced drizzle. Made with real pumpkin purée, they offer a cozy, fall-inspired treat perfect for breakfast, brunch, or an afternoon snack.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup pumpkin purée
  • 3 tablespoons heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

For the vanilla glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

For the spiced glaze:

  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg, ginger, and cloves
  • 1–2 teaspoons milk or cream

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Add cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together pumpkin purée, heavy cream, egg, and vanilla extract.
  5. Pour wet ingredients into the dry and stir until just combined. Do not overmix.
  6. Turn the dough onto a floured surface and shape it into a 1-inch thick circle.
  7. Cut into 8 triangular wedges and place on the prepared baking sheet.
  8. Bake for 14–16 minutes, until firm and slightly golden at the edges.
  9. Let scones cool completely on a wire rack.
  10. In a small bowl, whisk vanilla glaze ingredients until smooth. Drizzle over cooled scones.
  11. Whisk spiced glaze ingredients until smooth and drizzle over the vanilla glaze. Let set before serving.

Notes

For extra richness, substitute maple glaze for the spiced glaze.Add chopped pecans or chocolate chips to the dough for texture.To make mini scones, divide dough into two smaller circles and cut each into 8 wedges. Reduce baking time to 10–12 minutes.Store unglazed scones in the freezer and glaze after thawing for a fresh finish.Use cold butter and avoid overmixing to keep the texture tender.

Nutrition

Find it online: https://cookibly.com/starbucks-copycat-pumpkin-scones/