Starbucks Clone Pumpkin Scones Recipe


For the scones

  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

For the glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons heavy cream (or milk)
  • 1 tablespoon pumpkin puree
  • 1/4 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • Pinch ground ginger


  • Large bowl
  • Medium bowl
  • Whisk
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper


Prep work: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Combine wet ingredients: In a medium bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.

Make the dough: Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix). The dough will be a little sticky.

Shape the scones: Turn the dough onto a lightly floured surface and knead gently a few times until it comes together. Pat or gently roll the dough into a round, about 1-inch thick. Cut the dough into 8 equal wedges.

Bake: Place the scone wedges on the prepared baking sheet. Bake for 15-20 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.

Make the glaze: While the scones are baking, whisk together the powdered sugar, 1 tablespoon of heavy cream, pumpkin puree, and spices. Add additional cream if necessary to achieve a drizzling consistency.

Glaze and enjoy: Let the scones cool slightly before drizzling the glaze over them. Serve and enjoy!

Extra Tips

  • Cold ingredients are key! Keep your butter, pumpkin puree, and even the mixing bowl cold for the flakiest scones.
  • Don’t overmix. Overmixing makes tough scones. Combine ingredients until just moistened.
  • Customize the spices. Feel free to adjust the spice mix to your liking.
  • Make ahead option: Prepare your scone dough ahead of time, shape it, and freeze the unbaked scones. Bake from frozen, adding a few minutes to the baking time.


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