Name: Better than Starbucks pumpkin scone recipe
Prep time: 20 min
Cook time: 15 min
Ingredients: 2 cups All-purpose flour; 2 tsp baking soda; 1/2 tsp salt (Omit salt if using salted-butter); 2 tsp ground cinnamon; 1 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1 pinch All spice (OPTIONAL); 1/4 cup light brown sugar; 3 Tbsp granulated white sugar; 1/2 cup unsalted butter (cold and diced (if using salted butter omit the 1/2 tsp of salt)); 1/2 cup 100% pumpkin puree (chilled); 3 Tbsp Milk (cow, almond, etc) (buttermilk is best (but I use almond).); 1 large egg; 1 tsp Vanilla extract; 1 Tbsp Honey or maple syrup; 1 Tbsp half and half; 1 cup powdered sugar; 2 Tbsp half and half; 3/4 cup powdered sugar; 1 Tbsp pumpkin puree; 1 Tbsp half and half; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp ginger

Jump to Recipe

If you are like me then you crave that Starbucks pumpkin scone all year long!

The thought of making your own pumpkin scone can be daunting, but this is an easy recipe once you make it a few times.

Here is the recipe that will make your mouth water and the best part is: you can make it ANYTIME of the year!

Is this pumpkin scone recipe really better than starbucks?

I honestly believe so.

The ingredients in this copycat recipe are real and fresh ingredients (you can add some pumpkin pie extract, but it’s not necessary at all).

I personally think this recipe has MORE flavor than starbucks, but that may be because I eat these thing all year long and only go get starbucks a few times before they are gone.

These scones are warm and soo moist, more moist than the ones they sell at Starbucks, dare I say.

THINGS TO KNOW BEFORE YOU BEGIN:

I know you are ready to make these delicious pumpkin scones, but heed my warning and read this section before delving into the actual recipe, because there are tips that will help you make the best pumpkin scones!

Ok, so this may not be the easiest recipe, but the more you make it, the second nature it becomes.
The more spice the better fall flavor!
I actually smell the dough and add moreee spices until it gives off a heavy aroma.
I use almond milk, but buttermilk will give you a richer tasting scone.
Yes, you can add pumpkin pie extract to the recipe, But it ain’t necessary.
There are a bunch of fancy scone cutting tools you can buy online, but rolling it out and slicing it the old fashioned way (with a rolling pin) is best!!
When you are cutting the dough FLOUR your knife with EACH slice so you get smooth, precise, and unsticky cuts!
BEFORE popping the scones in the oven moisten the TOPS of sliced scone dough with milk or you will risk the scone tops burning…ask me how I know. Ha!
After taking them out of the over let them rest on a wire rack for 10-15 mins.
DO NOT start icing the scones until they are cooled! I know it’s tempting, but don’t.
After icing the scones let them rest and harden for a few minutes
Store scones in an air-tight container in the fridge up to 3 days.
You may store the scones in the freezer for up to 3 months.

I have tried many pumpkin scone recipes in search of one that is as close tasting to Starbucks as possible, but the one this is inspired from comes from Jaclyn at Cooking Classy. I have tweaked this recipe over the last two years to figure out the flavoring I like best, heat temp, and the easiest method for me, I.e, cooking from my pantry and omitting or adding things as needed.

Step-by-step instructions

Preheat oven to 400
Chill the canned pumpkin in a separate container

3. Combine dry ingredients

3. After combining dry ingredients add the diced butter and mix! I use my hands! make sure the consistency is like kinetic sand.

4. After mixing create a well in the center of the mixture.

Start mixing your wet ingredients

5. Now add your wet ingredients into the well of your dry ingredient bowl and mix

6. After mixing both dry and wet ingredients together add flour to your counter tops and plop it down.

This is what it should look like, add more flour to get it a bit unsticky

7. Add more flour as needed.

Use flour on your pastry cutter/knife for cleaner cuts.

Put heavy cream on the tops of the scones.

Better than Starbucks pumpkin scone recipe

Prep Time 20 minutes

Cook Time 15 minutes

Servings 8

Author Leticia Carpenter

Ingredients

Scone

2 cups All-purpose flour
2 tsp baking soda
1/2 tsp salt Omit salt if using salted-butter
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 pinch All spice OPTIONAL
1/4 cup light brown sugar
3 Tbsp granulated white sugar
1/2 cup unsalted butter cold and diced (if using salted butter omit the 1/2 tsp of salt)
1/2 cup 100% pumpkin puree chilled
3 Tbsp Milk (cow, almond, etc) buttermilk is best (but I use almond).
1 large egg
1 tsp Vanilla extract
1 Tbsp Honey or maple syrup
1 Tbsp half and half

White Glaze

1 cup powdered sugar
2 Tbsp half and half

Pumpkin icing

3/4 cup powdered sugar
1 Tbsp pumpkin puree
1 Tbsp half and half
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ginger

Instructions

scones

Preheat oven 400.
Dry ingredients: Mix: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, white granulated sugar.
Add diced butter to the dry ingredient mix, and use either a food processor or your hands to mix ingredients. Combine until its the consistency of kinetic sand or moldable playdough.
Create a larger well in the center of your mix (this is for later in the instructions).
In a different bowl whisk your wet ingredients: the chilled pumpkin puree, milk, egg, vanilla extract, honey (or maple syrup).
Pour your wet ingredients into the well of the dry ingredients and stir with a spatula or wooden spoon.
Flour your counter and carefully knead and roll dough into an 8 inch circle.
Cut dough into 8 slices (dust knife).
Add scones to baking pan and sprinkle half and half on the tops.
Bake for 15 mins (give or take) or as needed.