Your New Favorite Fall Morning Starts Right Here
Hey friends, Jackson from Food Meld here! Is there anything better than that first crisp, cool morning of fall? You know the one I’m talking about. The air smells like woodsmoke and possibility, you finally get to break out your favorite cozy sweater, and there’s only one thing on your mind: a warm, spiced pumpkin scone and a steaming hot latte. For years, my go-to move was swinging by Starbucks to grab my fix of their famous pumpkin scone. That tender, cakey texture, the sweet spiced glaze… it’s a seasonal icon for a reason.
But here’s the thing I discovered: making them at home? It’s not just easy, it’s a total game-changer. We’re talking about scones that are fresher, more flavorful, and honestly, way more impressive when you casually slide the plate onto the breakfast table. This isn’t about a complicated baking project; it’s about capturing that magic in your own kitchen. I’ve tested and tweaked this recipe until it’s absolutely foolproof, packed with real pumpkin flavor, and topped with not one, but two incredible glazes. So, preheat your oven, grab your favorite mixing bowl, and let’s cook something awesome together. Say hello to your new secret weapon for fall: the ultimate Copycat Starbucks Pumpkin Scone.
The Scone That Started It All
My love affair with these scones goes way back. Picture this: it’s my first year of culinary school in a new city, the leaves are turning, and I’m feeling a little homesick for those big, loud Southern family breakfasts. I was dead broke, living on student loans and instant ramen, but I’d always scrape together a few dollars for a weekly treat. That treat was almost always a Starbucks pumpkin scone and a black coffee. I’d find a corner table, crack open my textbook, and for those fifteen minutes, everything felt right. It was my little moment of comfort and luxury.
One week, my budget was especially tight, and the scone was out of the question. I looked at the sad can of pumpkin puree in my pantry that I’d bought for a class project and thought, “Alright, Jackson. You’re training to be a chef. Figure it out.” That first batch was… a learning experience. Let’s just say they were more like pumpkin hockey pucks than scones. But the mission was born! After a few (dozen) more attempts, I finally cracked the code. Now, every time I bake these, the smell takes me right back to that coffee shop, reminding me that the best recipes aren’t just about taste—they’re about the stories and the feeling of home we bake right into them.
Gathering Your Flavor Arsenal
Here’s everything you’ll need to create these little pieces of fall heaven. The beauty of this recipe is in its simplicity and the powerhouse of warm spices. Let’s break it down.
For the Scones:
- 2 cups (248g) all-purpose flour: The backbone of our scone. It gives them that perfect, tender structure. For a slightly healthier twist, you can swap half for whole wheat pastry flour, but all-purpose is king for that classic texture.
- 1/3 cup (67g) brown sugar: I use brown sugar instead of white for its deep molasses flavor and the moisture it adds. It makes the scones incredibly soft.
- 1 tbsp baking powder: This is our main leavening agent. It’s what gives the scones their rise and light, airy interior. Make sure yours is fresh! If it’s been in the cupboard for a year, it might not have the same oomph.
- 1/2 tsp salt: Never, ever skip the salt. It’s the flavor enhancer that makes all the spices and sweetness pop.
- The Spice Crew (1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves): This is the soul of the recipe. This blend is essentially homemade pumpkin pie spice. Feel free to use 2 ½ teaspoons of pre-mixed pumpkin pie spice if that’s what you have on hand.
- 6 tbsp (85g) cold unsalted butter, cubed: This is non-negotiable. COLD butter is the secret to flaky, tender scones. I pop my cubed butter in the freezer for 10 minutes before I start. The little pockets of butter steam as they bake, creating layers of goodness.
- 1/2 cup (122g) pumpkin puree: Use pure pumpkin puree, NOT pumpkin pie filling. The filling is pre-sweetened and spiced and will throw the whole recipe off.
- 3 tbsp milk or cream: Whole milk or even heavy cream will add richness. For a dairy-free version, oat milk or almond milk work great.
- 1 large egg: Binds everything together and adds richness.
- 1 tsp vanilla extract: The warm, aromatic flavor that ties all the other spices together beautifully.
For the Vanilla Glaze:
- 1 cup (114g) powdered sugar: The base of our glaze, it creates that smooth, sweet shell.
- 2 tbsp milk: Thins the sugar to a drizzling consistency.
- 1/2 tsp vanilla extract: Pure vanilla extract is best here for the cleanest flavor.
For the Pumpkin Spice Glaze:
- 1 cup (114g) powdered sugar: Same deal as above.
- 1 tbsp pumpkin puree: This is the magic ingredient that gives the second glaze its iconic flavor and gorgeous orange hue.
- 1/2 tsp pumpkin pie spice: A double dose of spice for the top? Yes, please.
- 1–2 tbsp milk: You’ll need a touch more milk to counteract the thickness of the pumpkin puree. Add slowly until it’s perfect for drizzling.
Let’s Get Baking: Your Foolproof Guide
Ready to make some magic? Follow these steps and you’ll be a scone-making pro in no time. Remember, the key to tender scones is to handle the dough as little as possible. Don’t be afraid of a few crumbly bits!
- Preheat and Prep: Fire up your oven to 400°F (200°C). This hot oven is crucial for getting a good rise and a beautiful golden top. Line a baking sheet with parchment paper. No messy cleanup? I’m all for it.
- Combine the Dry Goods: In a large bowl, whisk together your flour, brown sugar, baking powder, salt, and all those wonderful spices. Give them a good whisk to make sure the baking powder and salt are evenly distributed—no one wants a bitter bite!
- Cut in the Butter: Time to get your hands (or a tool) dirty! Add your very cold, cubed butter to the flour mixture. You can use a pastry cutter, two forks, or even your fingertips. If you use your fingers, work quickly so the butter doesn’t warm up. You’re looking for a mixture that resembles coarse, sandy crumbs with a few pea-sized bits of butter remaining. Chef’s Hack: I sometimes use the large holes on a box grater to grate frozen butter right into the flour. It’s a total game-changer and super fast!
- Mix the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla until it’s completely smooth and homogenous.
- Bring It All Together: Pour the wet pumpkin mixture into the dry ingredients. Grab a fork or a spatula and gently stir until a soft dough just begins to form. It will be a bit shaggy and there might be some dry crumbs at the bottom of the bowl. That’s perfect! Stop mixing the second it comes together. Overmixing is the enemy of tender scones.
- Shape and Cut: Turn the dough out onto a lightly floured surface. Gently pat and press it into a circle that’s about 1-inch thick. Using a sharp knife or a bench scraper, cut the circle into 8 even wedges, like you’re cutting a pizza. Pro Tip: Dip your knife in flour between cuts to prevent sticking and get clean edges.
- Bake to Golden Perfection: Carefully place the wedges on your prepared baking sheet, about an inch or two apart. Pop them into your preheated oven and bake for 14-16 minutes. You’ll know they’re done when the tops are firm to the touch and the edges are just starting to turn a light golden brown.
- The Most Important Step: COOL! I know, the aroma is incredible and you want to dive right in. Resist! Transfer the scones to a wire rack and let them cool completely. If you glaze them while they’re warm, the icing will just melt right off and create a sad, sticky mess. Patience, my friend.
- Glaze Glory: While the scones are cooling, whisk together the two glazes in separate small bowls. For the vanilla glaze, combine powdered sugar, milk, and vanilla. For the pumpkin spice glaze, mix powdered sugar, pumpkin puree, pumpkin pie spice, and enough milk to make it drizzly. First, drizzle the vanilla glaze over the cooled scones. Let it set for about 5 minutes. Then, artfully drizzle the pumpkin spice glaze over the top. That two-tone effect is what makes them look just like the pros made them!
How to Serve These Beauties
Okay, the glazes have set. It’s time for the main event. How you serve these can turn a great scone into an unforgettable experience.
The classic move is, of course, alongside a huge mug of your favorite coffee. A pumpkin spice latte is the obvious (and delicious) pairing, but a simple dark roast or a creamy latte works beautifully too. For a next-level weekend brunch, I love serving these scones as the star of a pastry plate. Arrange them on a rustic wooden board with some fresh berries, a few other pastries, and little pots of butter and jam.
They are absolutely perfect for breakfast on the go, but if you have a minute, try warming one in the microwave for 10-15 seconds. It gently softens the scone and makes the glazes just a little bit melty. It’s a total revelation. However you choose to enjoy them, do it with someone you love. Food is always better when it’s shared.
Mix It Up: Make It Your Own!
This recipe is a fantastic base for your own creative twists. Don’t be afraid to play with it! Here are a few of my favorite variations:
- Nutty Crunch: Fold in ½ cup of chopped toasted pecans or walnuts into the dough right before you add the wet ingredients. The toasty, crunchy texture is incredible against the soft scone.
- Chocolate Chip Delight: Because pumpkin and chocolate are a match made in heaven. Add ⅔ cup of semi-sweet or dark chocolate chips to the dry ingredients.
- Orange Zest Zing: Add the zest of one orange to the dry ingredients. The bright, citrusy note cuts through the richness and adds a wonderful complexity.
- Vegan-Friendly Version: Use a plant-based butter stick (keep it cold!), flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins), and your favorite non-dairy milk. The glazes might need a touch more milk to get the right consistency.
- Gluten-Free Goodness: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might be slightly more crumbly, but just as delicious!
Jackson’s Chef Notes
This recipe has been through a lot with me! I mentioned my hockey puck phase, but it’s evolved into my most-requested fall recipe. One time, I was filming a video for the blog and I was so busy talking to the camera that I completely forgot to add the brown sugar. I didn’t realize it until I took one bite of a finished, bland scone. My own face-palm moment was epic. So now, I always lay all my ingredients out in little bowls before I start (mise en place, chefs call it). It saves me from my own distractedness!
The other thing I learned is that the dough can sometimes be a little sticky depending on your pumpkin puree. If it’s sticking to your hands too much when you pat it out, just sprinkle a tiny bit more flour on your hands and the counter. You’ve got this!
Your Questions, Answered
Q: My dough is really sticky and hard to handle. What did I do wrong?
A: You probably didn’t do anything wrong! Different brands of pumpkin puree can have varying moisture content. Just flour your hands and your work surface generously, and pat the dough into shape quickly. You can also chill the dough for 15-20 minutes before shaping to make it firmer.
Q: Can I make the scones ahead of time?
A> Absolutely! You have two great options. 1) Freeze before baking: Prepare the scones up to the point of baking, cut them into wedges, and freeze them solid on the baking sheet. Then transfer to a freezer bag. Bake from frozen, adding 2-4 minutes to the baking time. 2) Bake and freeze: Bake the scones and let them cool completely. Freeze them unglazed. Thaw at room temperature and glaze before serving.
Q: My glazes are too runny/thick. How do I fix them?
A> Glazes are easy to adjust. Too runny? Add a little more powdered sugar, a tablespoon at a time. Too thick? Add more milk, a teaspoon at a time, until it reaches a smooth, drizzling consistency. You want it to ribbon off your whisk.
Q: Why are my scones tough and not light?
A> The most common culprit is overmixing the dough. As soon as it comes together, stop mixing! The second culprit could be the butter. If it warmed up and melted before baking, you’ll lose those flaky layers. Always keep it cold.
Copycat Starbucks Pumpkin Scones
- Total Time: 30 minutes
- Yield: 8 Scones 1x
Description
Moist, tender, and filled with pumpkin spice goodness—these scones taste just like the ones from the coffee shop, only better (and fresher!). Topped with two sweet glazes, they’re a fall favorite perfect for cozy mornings or afternoon treats.
Ingredients
Scones
2 cups (248g) all-purpose flour
1/3 cup (67g) brown sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
6 tbsp (85g) cold unsalted butter, cubed
1/2 cup (122g) pumpkin puree
3 tbsp milk or cream
1 large egg
1 tsp vanilla extract
Vanilla Glaze
1 cup (114g) powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Pumpkin Spice Glaze
1 cup (114g) powdered sugar
Pumpkin Spice Glaze
1 cup (114g) powdered sugar
1 tbsp pumpkin puree
1/2 tsp pumpkin pie spice
1–2 tbsp milk
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
In a large bowl, whisk flour, sugar, baking powder, salt, and spices. Cut in butter until mixture resembles coarse crumbs.
In another bowl, mix pumpkin, milk, egg, and vanilla. Stir into dry ingredients until dough just comes together.
Pat dough into a circle (about 1 inch thick), slice into 8 wedges. Place on baking sheet.
Bake 14–16 minutes until golden. Cool completely.
Mix both glazes in separate bowls. Drizzle vanilla glaze first, let set, then drizzle pumpkin glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 325 / Scone
- Sodium: 250mg / Scone
- Fat: 12g / Scone
- Saturated Fat: 7g / Scone
- Carbohydrates: 48g / Scone
- Cholesterol: 55mg / Scone
Nutritional Information
Alright, let’s keep it real. These are a treat, and they’re worth every single bite! Here’s a rough breakdown per scone (including glazes).
per scone, including both glazes (approximate values)
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Calories: 325
-
Total Fat: 12g
-
Saturated Fat: 7g
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Cholesterol: 55mg
-
Sodium: 250mg
-
Total Carbohydrates: 48g
-
Dietary Fiber: 2g
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Sugars: 24g
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Protein: 5g
These numbers will vary a bit depending on your exact ingredients, but they give you a ballpark. Remember, these scones are a seasonal treat—so enjoy every bite guilt-free!
Final Thoughts
There’s something almost magical about these Copycat Starbucks Pumpkin Scones. They’re nostalgic enough to remind you of those cozy coffee shop mornings, but personal enough to feel like your own fall tradition. The double glaze gives them that bakery-perfect finish, while the tender crumb and warm spice blend make them pure comfort in pastry form.
So whether you’re pulling them out for a cozy Sunday brunch, packing them up for a weekday treat, or baking a batch to share with friends and neighbors, these scones are guaranteed to spread smiles. Trust me—once you make them at home, you’ll never go back to standing in line for just one.
Bake a batch, brew a pot of coffee, and let the flavors of fall do their thing. You’ve just unlocked your new favorite fall morning ritual.
