Starbucks Pumpkin Scones (Copycat Recipe)

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Craving Starbucks pumpkin scones but want to save money? You can make them at home! These copycat scones are easy to whip up and taste just like the real thing. With simple ingredients and about 30 minutes, you can enjoy warm, spiced pumpkin scones topped with sweet glazes.

The scones have a tender, flaky texture from cold butter cut into the flour. Canned pumpkin and spices like cinnamon and nutmeg give them that classic fall flavor. A vanilla glaze and spiced pumpkin drizzle make them extra indulgent. Serve these scones with coffee or tea for a cozy autumn treat.

Exact Ingredients List

Here’s what you’ll need to make these yummy Starbucks copycat pumpkin scones:

For the scones:

• 2 1/2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon each: baking soda, salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup pumpkin puree
• 1/4 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

For the vanilla glaze:

• 1 cup powdered sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

For the spiced glaze:

• 1 cup powdered sugar
• 1 tablespoon pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1-2 tablespoons heavy cream

With these ingredients, you’ll be able to make 8 delicious scones. The prep takes about 15 minutes, and they bake for 15 minutes. Each scone has about 512 calories.

Instructions

Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, mix the dry ingredients: flour, sugars, spices, baking powder, baking soda, and salt.

Cut in the cold butter using your fingers or a pastry cutter until the mixture looks like coarse crumbs. This step is key for flaky scones!

In another bowl, whisk together the wet ingredients: pumpkin puree, buttermilk, egg, and vanilla. Pour this into the dry mix and stir gently until a shaggy dough forms.

Move the dough to a floured surface and knead it lightly. Shape it into an 8-inch circle, about 1 inch thick. Cut into 8 wedges with a sharp knife.

Place the scones on your baking sheet and pop them in the freezer for 15-20 minutes. This helps them keep their shape while baking.

Brush the tops with heavy cream and bake for 14-16 minutes until golden. Let them cool on the sheet for 5 minutes, then move to a wire rack.

For the glazes, mix up the vanilla one first. Then make the spiced glaze. Once the scones are cool, spread on the vanilla glaze and let it set. Finish with stripes of spiced glaze.

Your homemade Starbucks-style pumpkin scones are ready to enjoy!

Possible Substitutes List

Can’t find all the ingredients for these tasty pumpkin scones? No worries! Here are some swaps you can try:

• All-purpose flour: Use whole wheat flour for a nuttier taste
• Brown sugar: Replace with coconut sugar or maple syrup
• Pumpkin pie spice: Mix cinnamon, nutmeg, ginger, and cloves
• Buttermilk: Try yogurt or milk with a splash of lemon juice
• Pumpkin puree: Mashed sweet potato or butternut squash work too

For a dairy-free version, try these substitutes:

• Butter: Use cold coconut oil or vegan butter
• Heavy cream: Coconut cream or any non-dairy milk
• Powdered sugar: Blend granulated sugar in a food processor

If you’re out of vanilla extract, try almond extract or maple syrup for a different flavor. Remember, these swaps might change the texture or taste a bit, but your scones will still be yummy!

How To Make It Diabetes-Friendly

To make these pumpkin scones more diabetes-friendly, you can make a few simple swaps. Try using whole wheat flour instead of all-purpose flour. This adds fiber and slows down sugar absorption.

Replace the brown and white sugar with a sugar substitute like stevia or monk fruit sweetener. These options won’t spike your blood sugar as much.

Cut back on the butter by using just 1/4 cup instead of 1/2 cup. You can make up for the lost moisture with extra pumpkin puree or Greek yogurt.

For the glazes, use sugar-free powdered sweetener. You can find this at most grocery stores. Mix it with unsweetened almond milk instead of heavy cream.

Here’s a quick list of swaps:

• Whole wheat flour for all-purpose flour
• Sugar substitute for brown and white sugar
• 1/4 cup butter + extra pumpkin/yogurt
• Sugar-free powdered sweetener for glazes
• Unsweetened almond milk for heavy cream

These changes will lower the carbs and calories while keeping the yummy pumpkin flavor you love. You can still enjoy a tasty treat without worrying about your blood sugar!

Tips, Tricks & Storing

For the best results, keep your butter and buttermilk cold. This helps create flaky, tender scones. You can even freeze the butter and grate it into the flour mixture.

Don’t overwork the dough. Mix just until it comes together to avoid tough scones. A light touch is key!

For extra flavor, try adding 1/2 cup of chopped nuts or dried cranberries to the dough. This gives a nice texture and taste boost.

To save time in the morning, prep the dry ingredients the night before. Store them in an airtight container until you’re ready to bake.

Leftover scones? Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months.

To reheat, pop a frozen scone in the microwave for 30 seconds or warm in a 300°F oven for 10 minutes. They’ll taste fresh-baked!

For a fun twist, try making mini scones. Just pat the dough into two 6-inch circles and cut each into 8 wedges. Reduce baking time to 12-14 minutes.