Homemade Pumpkin Spice Scones (Better Than Starbucks Pumpkin Scones)
When the weather cools, nothing beats the comfort of cozy fall recipes like these pumpkin spice scones. They’re tender inside, golden on the outside, and drizzled with a simple vanilla glaze. If you love fall treats and seasonal baking, this recipe is a must.
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It delivers the same autumn magic you’d expect from a Starbucks pumpkin scones copycat recipe, but made fresh in your own kitchen. Add them to your rotation of fall breakfast ideas or serve as part of a festive platter of fall desserts for family and friends.
Why You’ll Love These Pumpkin Spice Scones
- They taste like fall. With pumpkin puree and cozy spices, every bite is full of autumn flavors.
- The texture is just right. These scones are crisp at the edges and soft in the middle.
- They’re freezer-friendly. You can bake a batch now and save half for later, perfect for busy fall mornings.
- They beat the coffee shop line. If you love Starbucks pumpkin scones, this homemade version is fresher, more affordable, and every bit as delicious.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How to Make the Best Pumpkin Spice Scones
Step 1: Whisk the flour, sugar, baking powder, salt, and pumpkin spice. Cut in the cold butter until the mixture looks crumbly with pea-sized bits. In another bowl, whisk pumpkin puree, cream, egg, and vanilla.
Step 2: Stir wet ingredients into the flour just until a rough dough forms. Turn onto a floured board and gently knead until it comes together.
Step 3: Pat into a 1-inch thick circle, then cut into 12 wedges. Transfer to the prepared sheet and refrigerate for 30 minutes.
Step 4: Brush the tops of chilled scones with 2 tablespoons cream and sprinkle with the remaining ½ teaspoon pumpkin pie spice.
Step 5: Bake 25 minutes until golden. Cool briefly, then move to a rack. Whisk sugar, cream, and vanilla for the glaze, adding more cream if needed.
Step 6: Drizzle glaze over cooled scones and let set 10 minutes before serving.
Expert Tips And Variations
- Keep butter cold. Warm butter makes flat scones, so chill wedges before baking.
- Check your pumpkin. If your pumpkin puree looks watery, place it on paper towels and gently blot before adding. This removes excess liquid so the dough doesn’t turn sticky or heavy.
- Don’t overmix. Gentle handling keeps the texture soft and tender.
- Bake until golden. For perfect centers, bake on the middle rack until the tops are golden brown.
- Add crunch. Fold in chopped pecans or walnuts for a nutty twist.
- Change the glaze. Swap some cream for maple syrup for a cozy fall flavor.
- Go simple. Skip the glaze and sprinkle cinnamon sugar for lighter sweetness.
Serving and Pairing Ideas
These pumpkin spice scones make a cozy fall breakfast or afternoon pick-me-up. Enjoy them warm with coffee, a spiced chai, or one of your favorite Starbucks fall drinks. They capture the same autumn flavors you love at the café, but fresh from your own kitchen.
For dessert, pair these moist pumpkin scones with vanilla ice cream or caramel sauce to turn them into a simple yet impressive pumpkin dessert. If you’re planning a seasonal spread, add them to your lineup of fall baking recipes like Pumpkin Cottage Cheese Protein Bites, Apple Cider Cookies, or Apple Cinnamon Rolls.
Recipe FAQs
Yes. This recipe was developed as a Starbucks pumpkin scones copycat recipe, with the same look and flavor.
Using pumpkin puree, not overmixing, and chilling before baking ensures truly moist pumpkin scones.
Yes. Refrigerate overnight and bake in the morning for fresh fall scones.
They can be both. Enjoy them as part of fall breakfast recipes or serve them as a pumpkin dessert at gatherings.
Yes. Try maple or spiced glaze for more autumn flavors.
More Fall Baking Ideas
- Pumpkin Chocolate Chip Muffins are soft, moist, and packed with warm spice and melty chocolate chips. They’re perfect for breakfast, snacks, or sharing with friends. A must-bake for any pumpkin lover.
- These apple oatmeal raisin cookies are soft, chewy, and perfectly spiced, making them a timeless favorite. With their cozy flavor and just the right amount of sweetness, they’re the kind of cookie you’ll want to bake again and again.
- Pumpkin French Toast Bake with Streusel Topping is the make-ahead breakfast you’ll come back to all season. Soft pumpkin custard-soaked bread, a buttery cinnamon crunch on top, and zero morning stress, just bake and serve.
- These chai-spiced buttercream cookie bars take everything you love about a cup of chai and turn it into dessert. Perfect for fall gatherings or cozy evenings, they’re a dessert worth trying for your next baking session.
- Maple pecan cottage cheese muffins bring the perfect balance of nutty crunch and soft, tender texture. The cottage cheese keeps them moist, while the maple syrup makes each bite feel homemade and cozy. They’re freezer-friendly too, which means you can keep a batch ready for busy mornings or last-minute snacks.
💬 Did you try these Pumpkin Spice Scones? If you baked them, I’d love to hear how they turned out. Please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Pastry blender or two forks
Ingredients
- 4 cups all-purpose flour plus extra for dusting
- ½ cup granulated sugar
- 4 teaspoons baking powder see notes
- 1 teaspoons kosher salt
- 2½ teaspoons pumpkin pie spice divided (2 tsp for dough, ½ tsp for topping)
- 1¼ cups cold unsalted butter cubed
- 1¾ cups pumpkin puree well bloted
- 9 tablespoons cold heavy cream divided (6 tbsp for dough, 2 tbsp for brushing, 1 tbsp for glaze)
- 1 large egg lightly beaten
- 2 teaspoons vanilla extract divided (1 tsp for dough, 1 tsp for glaze)
- 2 cups powdered sugar
Instructions
- Preheat oven to 375℉. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and 2 teaspoons pumpkin pie spice.
- Add the cold cubed butter and cut it into the flour using a pastry blender or two forks until the mixture looks like coarse crumbs with pea-sized bits of butter.
- In a separate bowl, whisk together pumpkin puree, 6 tablespoons cream, egg, and 1 teaspoon vanilla.NOTE: If your pumpkin puree looks watery, place it on paper towels and gently blot before adding. This removes excess liquid so the dough doesn’t turn sticky or heavy.
- Stir this into the flour mixture just until a rough dough forms. If dough feels too dry, add an extra splash of cream.
- Turn dough onto a lightly floured board and gently knead until it comes together. Pat into a 1-inch thick circle, then cut into 12 wedges. Transfer to the prepared sheet and refrigerate for 30 minutes.
- Brush the tops of chilled scones with 2 tablespoons cream and sprinkle with the remaining ½ teaspoon pumpkin pie spice. Bake 25 minutes, or until golden brown. Cool 5 minutes on the pan, then transfer to a wire rack.
- To make the glaze, whisk together powdered sugar, 1 tablespoon cream, and 1 teaspoon vanilla until smooth and pourable. Add a little more cream if needed.
- Drizzle glaze over cooled scones and let set 10 minutes before serving.
Notes
- If your pumpkin puree looks watery, place it on paper towels and gently blot before adding. This removes excess liquid so the dough doesn’t turn sticky or heavy.
- For extra flavor, use light brown sugar instead of white sugar.
- Chill wedges before baking to help the scones rise taller and flakier.
- Store in an airtight container at room temperature for 2 days, or freeze unglazed scones up to 2 months.
Just made these and were delicious! Accidentally, left the scones in the freezer too long before baking (scones were not as crumbly as I liked), but all in all were DELICIOUS and pretty simple to make. Definitely recommend for anyone wanted to save a little money (or are an inexperienced baker such as myself!) I did have a little too much icing sugar left over, so for those who don’t want too much icing sugar, I recommend cutting the amount in half! Thanks so much for sharing this wonderful recipe!
Hi Samantha, I’m so glad you enjoyed the scones! Thank you for sharing your experience and tip about the icing sugar. That’s really helpful for others who might want a little less sweetness. Great note about the freezer timing too. I appreciate you taking the time to leave such thoughtful feedback!