These Starbucks pumpkin scones are a copycat version that tastes a lot better! These scones are super soft full of pumpkin flavor and spices. It is also topped with cream cheese icing. They are cut into square scones which is perfect for sharing!
These copycat Starbucks pumpkin scones taste way better than what you get at Starbucks. Most scones are more dry, but these are insanely soft and moist. You will love these so much and they are perfect for pumpkin season.
For more breakfast recipes, Easy Cinnamon Banana Scones, Chocolate Chip Scones, and Easy Blueberry Danish.
Why This Recipe Works
- Soft easy pumpkin scones- The scones are filled with pumpkin puree and heavy cream. The heavy cream really helps to make it soft even after day 5.
- Cream cheese icing- The icing goes so well with the scones!
- Easy to make- These scones are very easy to make and are perfect for a party.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Brown sugar- I used light brown sugar.
- Egg- Pull the large egg out 2 hours before using. Also, make sure to light beat the egg first.
- Pumpkin puree- Make sure to use canned pumpkin puree and not pumpkin pie filling. Make sure you get rid of as much moisture as you can using paper towels.
- Heavy cream- Make sure it is pulled out 2 hours before using so it is room temperature.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Unsalted butter- Make sure the butter is cold before using.
- Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty frosting.
- Milk- Use any milk you wish.
Step By Step Instructions
Here is how to make and bake these starbucks copycat pumpkin scones. You don't need an electric mixer for the scones. The icing does need a hand mixer.
STEP 1: Mix the dry ingredients. In a large bowl, mix the all-purpose flour, salt, baking powder, ground cinnamon, pumpkin pie spice, and brown sugar. Then, add the cubed cold butter.
Use a pastry cutter to cut the butter into the size of a pea.
STEP 2: Add the wet ingredients. Make a well in the center of the flour mixture, and add the vanilla extract, lightly beaten egg, pumpkin puree that has been blotted, and heavy cream.
STEP 3: Knead the dough. First, use a rubber spatula to start to fold in the wet ingredients. Once a dough starts to combine, use your hands to knead the flour into the dough. It will be a wet dough and be sticky.
Important Note: Be very careful to not to over knead the dough. Knead until it is just combined.
STEP 4: Spread. Place the dough on a cookie sheet with parchment paper. Use your hands to spread the dough into a 10X10-inch square.
Freeze the dough for 15 minutes.
STEP 5: Cut. Use a sharp knife to cut into 16 squares. Pull the squares apart slightly. Then, brush with the heavy cream using a pastry brush and sprinkle white sugar on top.
STEP 6: Bake. Bake the scones for 15-18 minutes until the tops are golden. Let them sit on the hot tray for 10 minutes before transferring to a cooling rack.
STEP 7: Make the icing. In a small bowl, beat the butter and cream cheese on high speed until creamy. Then, mix in the powdered sugar, vanilla, and milk on low speed until you reach your desired consistency.
STEP 8: Spread the icing. Use a spoon to spread the icing on top of each scone.
Expert Baking Tips
- If you don't have a pastry cutter, you can use 2 forks or use your hands. The goal is to shred the butter until it is pea sized.
- When making these scones, it is SO important to not over mix the dough.
- When you are kneading by hand the dough will still be dry. There will be dry ingredients bit on the bottom of the bowl. This is how it should look!
- If you are kneading and it is completely smooth, that means you over mixed it. Over mixed scone dough will be dry and tough.
- Don't skip the freezer step. The butter in the dough needs to be cold before going in the oven.
- When the scones are warm, you can use a sharp knife to cut into perfect squares.
This means you probably over mixed the dough! It should be soft and moist inside the scones.
When you bake the scones close together (about 1 inch apart) they will rise together. This gives them a more even rise.
These scones need heavy cream for best results.
Storing and Freezing
These Starbucks pumpkin scones should be stored in the fridge in an airtight container. Store up to 5 days. They are best a little warm.
The scones freeze best with no glaze. If you plan to freeze them, wait to apply the glaze once thawed.
Wrap the scones in an airtight container and freeze up to 30 days. Thaw for 2 hours before glazing.
Other Pumpkin Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Starbucks Pumpkin Scones
- 3 cups All-purpose flour
- ½ teaspoon Salt
- 1 tablespoon Baking powder
- 2 ½ teaspoon Ground cinnamon
- 2 teaspoon Pumpkin pie spice
- ½ cup Brown sugar packed light or dark
- ½ cup Unsalted butter cubed and cold
- 1 Large egg room temperature and slightly beaten
- 1 teaspoon Pure vanilla extract
- 1 cup Pumpkin puree blotted
- 1 cup Heavy cream room temperature
- 2 tablespoon Heavy cream for brushing on top of scones
- Sprinkle of white granulated sugar for topping
Cream Cheese Icing
- 2 oz Cream cheese room temperature
- 2 tablespoon Unsalted butter room temperature
- 1 cup Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- 2 tablespoon Milk
- In a large bowl, mix the flour, salt, baking powder, cinnamon, pumpkin pie spice, and brown sugar. Add in the cold cubed butter. Use a pastry cutter or your fingers to cut the butter into the dry ingredients. The butter should be the size of a pea.3 cups All-purpose flour, ½ teaspoon Salt, 1 tablespoon Baking powder, 2 ½ teaspoon Ground cinnamon, 2 teaspoon Pumpkin pie spice, ½ cup Brown sugar, ½ cup Unsalted butter
- Create a hole in the middle of the dry ingredients. Add the lightly beaten egg, vanilla, blotted pumpkin puree, and heavy cream. Use a rubber spatula to mix it until the dough starts to form. Then, use your hands to mix the dough until the dry ingredients are just combined. It is very important not to over mix the dough!1 Large egg, 1 teaspoon Pure vanilla extract, 1 cup Pumpkin puree, 1 cup Heavy cream
- Line a cookie sheet with parchment paper. Place the dough in the middle of the cookie sheet. Use your hands to flatten the dough into a circle that is 8 inches in diameter.
- Place in the freezer for 15 minutes. Preheat the oven to 400°F. Take a sharp knife and cut the scones into 8 triangles. Pull them apart slightly so there is a small gap in between each scone. They should still be in a circle. See the picture in my blog post.
- Brush the top of the scones with heavy cream and sprinkle with sugar. Freeze for another 10 minutes.2 tablespoon Heavy cream, Sprinkle of white granulated sugar
- Bake for 18-22 minutes until the top are lightly golden brown. Place another baking sheet on the bottom tray in the oven to prevent the bottom of the scones over browning.
- Let the hot scones sit on the hot tray for 10 minutes. Then, take a knife to cut the scones apart and cool on a cooling rack.
Cream Cheese Glaze
- In a small bowl using a hand mixer, beat the cream cheese and butter until smooth. Add in the powdered sugar and mix until smooth. Then, add the vanilla and milk and mix until desired consistency.2 oz Cream cheese, 2 tablespoon Unsalted butter, 1 cup Powdered sugar, 1 teaspoon Pure vanilla extract, 2 tablespoon Milk
- Use a spoon to pour the glaze on top of each scone.
Erin m. says
These look great! One question- the recipe call for cold butter but in the post it says to bring the butter out of the fridge 2 hours before making them. Not sure which one to use. Thanks!
Stephanie Rutherford says
Use cold butter.I will fix the post.
Can you replace the heavy cream? Or use lactose free?
Stephanie Rutherford says
They won't be as soft, but you can.
Absolutely delicious, I found my new favorite scone recipe!