Get ready to enjoy fall’s warm, cozy flavors with these pumpkin scones, a perfect Starbucks copycat recipe. They’re fluffy, moist, and topped with not one, but two delicious glazes that make them so irresistible.
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When I see pumpkin scones at my local Starbucks, I know it’s officially the start of fall. There’s something so comforting about the warm spices and the soft, tender crumb that makes you want to eat them all up. Plus, the double glaze is soooooooo good and hard to resist.
Table of Contents
Copycat Starbucks Pumpkin Scones
I like to prepare the dough the night before and let it chill in the fridge. That way, I can quickly bake them in the morning and enjoy a fresh, homemade breakfast without too much fuss. The smell of these baking is traumatizing as you wait for them to finish up and cool.
And the best part? You can customize them to suit your taste. Add some chocolate chips for a sweet twist, drizzle them with maple glaze for a touch of fall magic, or toss in some dried cranberries for a bit of tartness.
All-purpose flour – Provides structure to the scones. Measure it correctly by spooning it into the measuring cup and leveling it off.
Granulated sugar – Adds sweetness to your scones.
Baking powder – Gives the scones their rise. Make sure it’s fresh for the tastiest results.
Salt – Enhances the flavor.
Spices (cinnamon, nutmeg, cloves, ginger) – These spices bring the warm, cozy flavors that make these scones taste like fall. Fresh spices are best for the best flavor.
Unsalted butter – Cold butter creates a flaky texture. Cube it and keep it chilled until you’re ready to use it.
Canned pumpkin puree – Adds moisture and pumpkin flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Milk – Helps bring the dough together. You can use any milk you have on hand.
Vanilla extract – Use pure vanilla extract for the best taste.
Sugar glaze
Powdered sugar – Provides sweetness and a smooth texture for the glaze. Sift it to avoid lumps.
Cream – Thins the glaze to the right consistency. Start with a small amount and add more if needed.
Vanilla extract – Adds flavor to the glaze. Just a little goes a long way.
Pumpkin glaze
Powdered sugar – For sweetness and texture.
Pumpkin puree – Adds a hint of pumpkin flavor and color to the glaze.
Spices (cloves, nutmeg, ginger, cinnamon) – These spices enhance the pumpkin flavor in the glaze. Use the same ones as in the scones for a cohesive taste.
Half and half or cream – Thins the glaze to the right consistency. Add it gradually until you get a thick, pourable glaze.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Pumpkin Scones
Get complete ingredients list and instructions from the recipe card further below.
Make The Copycat Scones Dough:
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a square about 1 inch thick.
To Bake In The Oven:
Cut the dough into 8 wedges and place the scones in a single layer on a lined baking sheet. Leave some space between each scone. Depending on the size of your baking sheet, you may need to cook them in batches.
Preheat the oven to 400 degrees F / 200 degrees C.
Bake for 15-18 minutes or until the scones are golden brown and cooked through. Remove from the oven and allow them to cool on a wire rack.
To Bake In The Air Fryer:
Cut the dough into 8 wedges and place the scones in a single layer in the air fryer basket. Leave some space between each scone. Depending on the size of your air fryer you may need to cook them in batches.
Preheat the air fryer to 375 degrees F / 190 degrees C.
Air fry the scones for about 10-12 minutes, or until they are golden brown and cooked through. Check for doneness and adjust the cooking time if needed.
Once the scones are cooked, transfer them to a wire rack to cool.
Bintu’s Tips
Keep the butter cold. Cold butter makes all the difference for flaky scones. If your kitchen’s warm, pop the butter in the freezer for a few minutes. Trust me, it helps!
Don’t overmix. When you combine the wet and dry ingredients, mix just until everything comes together. Overmixing can make the scones dense instead of light and fluffy.
Chill the dough. After shaping the dough, let it chill in the fridge for 15-20 minutes. This step helps the scones hold their shape and improves the texture.
Fresh spices are best. Using fresh spices will give you the most flavor. If your spices have been sitting around for a while, it’s time for a refresh.
If baking in the air fryer, line the basket with parchment paper.
Air fryer temperatures can vary, so start checking the scones a couple of minutes early to avoid overcooking.
Preheat the oven fully. Make sure your oven is fully preheated before baking. This ensures the scones bake evenly and get that nice golden brown color.
Adjust glaze consistency. When making the sugar glaze, start with a small amount of cream and add more as needed. You want it to be thick enough to set, but still pourable.
Make mini-sized scones by cutting the dough into smaller triangles and adjusting the baking time accordingly.
Delicious Variations
Add nuts – Add a handful of chopped walnuts or pecans to the dough for added crunch and flavor.
Add toppings – Sprinkle some cinnamon sugar on top of the scones before baking for a sweet and aromatic touch.
Add to the glaze – For a festive twist, sprinkle some orange zest on top of the glazes for a burst of citrus flavor.
Glaze flavors – Experiment with different glaze flavors by adding extracts like almond, maple, or orange to the sugar glaze.
Prep And Storage
Prep Ahead – Prepare the dough up to 24 hours in advance and store it in the fridge. Shape the dough, wrap it tightly in plastic wrap, and chill. When ready to bake, cut into wedges and bake as directed.
Store – Keep scones in an airtight container at room temperature for up to 2 days. Reheat in a low oven or microwave for a few seconds to warm them up.
Freeze – Cool scones completely, then freeze on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 3 months. Thaw at room temperature or warm in the oven. For unbaked scones, freeze dough wedges and bake from frozen, adding a few extra minutes to the baking time.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a portion or all of the all-purpose flour in this recipe. However, keep in mind that the texture and taste may differ slightly.
How long can you freeze pumpkin scones?
You can freeze them for up to 3 months.
Is it better to freeze scones before baking?
Yes, freezing scones before baking is a great idea. It helps scones keep their shape and makes them flakier. Preparing the dough ahead lets you bake fresh scones whenever you want.
A set of good mixing bowls for making the glaze and scones.
An air fryer is key if you’re making this recipe in it.
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my pumpkin scones recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a square about 1 inch thick.
Oven directions:
Cut the dough into 8 wedges and place the scones in a single layer on a lined baking sheet. Leave some space between each scone. Depending on the size of your baking sheet, you may need to cook them in batches.
Preheat the oven to 400 degrees F / 200 degrees C.
Bake for 15-18 minutes or until the scones are golden brown and cooked through. Remove from the oven and allow them to cool on a wire rack.
Air fryer directions:
Cut the dough into 8 wedges and place the scones in a single layer in the air fryer basket. Leave some space between each scone. Depending on the size of your air fryer you may need to cook them in batches.
Preheat the air fryer to 375 degrees F / 190 degrees C.
Air fry the scones for about 10-12 minutes, or until they are golden brown and cooked through. Check for doneness and adjust the cooking time if needed.
Once the scones are cooked, transfer them to a wire rack to cool.
Prepare the glaze:
Add the sugar to a small or medium bowl, then add one tablespoon of cream or half and half and vanilla extract and stir. Check the consistency, if it’s too thick add half and half, ½ teaspoon at a time. Stir until incorporated and the desired consistency is reached.
In another bowl combine the sugar, spices, pumpkin puree, and cream. Stir until you get a creamy glaze. Check the consistency, it should be thicker than the white glaze so it doesn’t mix with the sugar glaze, as you will use it to decorate on top.
Decorate the scones:
Once the scones have cooled, take the prepared sugar glaze and use a spoon to drizzle it over the top of each scone. Next, take the pumpkin glaze and drizzle it over the sugar glaze on each scone. Allow the glazes to set for a few minutes before serving.
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Keep the butter cold. Cold butter makes all the difference for flaky scones. If your kitchen’s warm, pop the butter in the freezer for a few minutes. Trust me, it helps!
Don’t overmix. When you combine the wet and dry ingredients, mix just until everything comes together. Overmixing can make the scones dense instead of light and fluffy.
Chill the dough. After shaping the dough, let it chill in the fridge for 15-20 minutes. This step helps the scones hold their shape and improves the texture.
Fresh spices are best. Using fresh spices will give you the most flavor. If your spices have been sitting around for a while, it’s time for a refresh.
If baking in the air fryer, line the basket with parchment paper.
Air fryer temperatures can vary, so start checking the scones a couple of minutes early to avoid overcooking.
Preheat the oven fully. Make sure your oven is fully preheated before baking. This ensures the scones bake evenly and get that nice golden brown color.
Adjust glaze consistency. When making the sugar glaze, start with a small amount of cream and add more as needed. You want it to be thick enough to set, but still pourable.
Storage – Keep scones in an airtight container at room temperature for up to 2 days. Reheat in a low oven or microwave for a few seconds to warm them up.
