Starbucks Pumpkin Scones

Starbucks pumpkin scone with cream cheese icing on top.

5 from 5 votes

These starbucks pumpkin scones are even better than what you would get at starbucks. They are super soft pumpkin scones topped with a cream cheese glaze.

Prep Time30

Cook Time20

Chilling Time15

Total Time1 5

Servings: large scones

Calories: 508kcal

Ingredients

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

US Customary - Metric

Instructions

Pumpkin Scones

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.

Nutrition