Pumpkin Scones (Starbucks Copycat!)

These Pumpkin Scones are flaky, tender, packed with warm fall spices like pumpkin pie spice and made with two types of glaze! Welcome the cozy flavors of Fall into your kitchen with this recipe!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings large scones

Calories 492kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Dry ingredients

2 1/2 cups all-purpose flour, spooned and leveled, sifted
1/4 cup granulated sugar
1 Tbsp. baking powder
2 1/2 tsp. pumpkin pie spice
1 tsp. kosher salt or 1/2 tsp. table salt
1/2 cup cold butter, unsalted, diced into pieces

Wet Ingredients

1/2 cup full-fat sour cream, cold
1/2 cup 100% Pumpkin Puree, chilled and blotted* don't chill the pumpkin in the can, remove it from the can before placing in the fridge
1/3 cup dark brown sugar, packed
2-4 Tbsp. buttermilk or heavy cream, cold
1 egg, optional*
1 tsp. vanilla extract
1 Tbsp. heavy cream, cold (to brush on the tops)

White Glaze

1 1/4 cup powdered sugar
3-4 Tbsp. heavy cream
1 tsp. vanilla extract

Pumpkin Glaze

3/4 cup powdered sugar
1 Tbsp. 100% pumpkin puree
1/2 tsp. pumpkin pie spice
1-2 Tbsp. heavy cream

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Instructions

Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
2 1/2 cups all-purpose flour, spooned and leveled, sifted, 1 Tbsp. baking powder, 2 1/2 tsp. pumpkin pie spice, 1 tsp. kosher salt or 1/2 tsp. table salt, 1/4 cup granulated sugar
Cut the butter pieces into the flour using a pastry blender until pea-sized coarse crumbs form.
1/2 cup cold butter, unsalted, diced into pieces
Blot the pumpkin: Blot out some of the excess moisture in the pumpkin using paper towels. You don't have to get all of the moisture since we still want the pumpkin flavor in the scones, but some of it needs to be removed so the scones are not overly "wet." Measure out 1/2 cup pumpkin AFTER moisture is removed.
Whisk together the sour cream, blotted pumpkin puree, brown sugar, buttermilk, egg, and vanilla extract in a mixing bowl.
1/2 cup full-fat sour cream, cold, 1/2 cup 100% Pumpkin Puree, chilled and blotted*, 1/3 cup dark brown sugar, packed, 2-4 Tbsp. buttermilk or heavy cream, cold, 1 tsp. vanilla extract, 1 egg, optional*
Add the wet ingredients into the dry ingredients. Combine using a rubber spatula until slightly incorporated, it will look like a shaggy dough.
Turn the dough out onto a lightly floured surface and fold/gently knead until you can form a ball, being careful not to overwork the dough. Flatten it out into an 8-inch circle. Dough may be sticky, use a little flour as needed.
Shape the scones by cutting them into 8 triangles using a bench scraper or knife. If it's sticky, lightly flour the bench scraper/knife.
Place the scones on the prepared baking sheet and chill in the freezer for 15-30 minutes.
Preheat the oven to 400°F. When ready to bake, brush the tops of the scones with heavy cream.
Bake for ~14-16 minutes or until lightly browned on top. Allow the scones to cool completely.
1 Tbsp. heavy cream, cold (to brush on the tops)
For the white glaze: Whisk together the powdered sugar, heavy cream, and vanilla in a bowl. You’re looking for a thicker glaze, not runny. Spread on top of the scones, and then allow this glaze to set completely.
1 1/4 cup powdered sugar, 3-4 Tbsp. heavy cream, 1 tsp. vanilla extract
Once set, make the pumpkin glaze. Whisk together all ingredients until smooth. Transfer to a ziplock baggie, and cut a small part of the corner off. Drizzle over the scones. Allow to set, then enjoy! I like to sprinkle a little cinnamon and sugar sugar on top for a finishing look.
3/4 cup powdered sugar, 1 Tbsp. 100% pumpkin puree, 1/2 tsp. pumpkin pie spice, 1-2 Tbsp. heavy cream
Scones are best the day of, or store in the fridge for 2-3 days.

Video

Notes

Freeze cooled scones without frosting in a plastic baggie for up to 3 months.
If you don’t have pumpkin pie spice mix, make a homemade pumpkin pie spice! Combine 4 tsp. ground cinnamon 2 tsp. ground ginger, 1 tsp. ground cloves and ½ tsp. ground nutmeg. Use 2 ½ tsp. for the scones.
*Egg: I have made this recipe with and without an egg. The recipe doesn't need it. In fact, traditional recipes usually don't require eggs. But if you want to add it in, that's totally fine! It adds a richness to the scones that's really good.
To make mini scones, divide the dough in half and make 2 circles. Cut each circle into 8 triangles so now you have 16 mini scones. Bake at 400°F for ~10-12 minutes.

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