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Best Copycat Starbucks Pumpkin Scones Recipe

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These copycat Starbucks pumpkin scones with maple glaze are everything you love about the original—but better. They’re flakier, more flavorful, and made with real ingredients you can feel good about.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, frozen
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar (for maple glaze)
  • 2 tablespoons pure maple syrup
  • ½ teaspoon maple extract
  • 2–3 tablespoons heavy cream or milk (for maple glaze)
  • ½ cup powdered sugar (for white icing drizzle)
  • 1–2 tablespoons milk (for white icing drizzle)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Grate the frozen butter directly into the flour mixture using the large holes of a box grater. Toss with your fingers or a fork until the mixture looks like coarse crumbs with some pea-sized butter bits remaining.
  4. In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a fork just until a shaggy dough forms. Use your hands to gently bring the dough together into a ball. If too dry, add a tablespoon of heavy cream; if too sticky, add a tablespoon of flour.
  6. Turn the dough out onto a lightly floured surface. Pat into a ¾-inch thick rectangle, about 8 inches by 6 inches. Use a bench scraper to cut the rectangle in half lengthwise, then cut each half into 3 triangles (6 scones total). Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for 15 minutes.
  7. Bake for 14–16 minutes, until edges are golden brown and tops look set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  8. For the maple glaze: In a small bowl, whisk together the powdered sugar, maple syrup, maple extract, and 2 tablespoons of heavy cream. Add more cream a teaspoon at a time until thick but pourable.
  9. For the white icing: In another small bowl, whisk together the powdered sugar and milk until smooth and thick enough to hold its shape when drizzled.
  10. Once scones are completely cool, drizzle the maple glaze over each one. Let set for 5 minutes, then drizzle the white icing in a zigzag pattern. Let set for another 10 minutes before serving.

Notes

Freeze the butter and grate it for flaky layers. Chill the shaped scones for 15 minutes before baking to help them rise taller. Let scones cool completely before glazing to prevent the glaze from melting. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: copycat Starbucks pumpkin scones, pumpkin scones, maple glaze, fall baking, easy scone recipe

Find it online: https://ovenmila.com/best-copycat-starbucks-pumpkin-scones-recipe/