Perfect Starbucks Pumpkin Scones

I’ve always had a soft spot for pumpkin-flavored treats, especially when the crisp fall air makes its way into my kitchen. There’s something magical about the warm aroma of pumpkin, spices, and freshly baked scones filling the room. That’s why I decided to recreate the famous Starbucks Pumpkin Scones right at home. The first time I tasted these scones, I knew I had to master the recipe. After a few test batches, I finally perfected a version that is soft on the inside, slightly crisp on the outside, and bursting with cozy fall flavors.

You will love this recipe because it is both comforting and indulgent, without feeling too heavy. The combination of pumpkin puree and warm spices like cinnamon, nutmeg, and ginger makes each bite irresistible. Moreover, these scones are incredibly versatile: you can enjoy them for breakfast, as an afternoon snack, or even serve them during special gatherings. They also pair wonderfully with coffee, tea, or a simple glass of milk.

Another reason to love this recipe is its affordability. Unlike store-bought scones, which can be expensive, this homemade version uses pantry staples that won’t break the bank. You can easily make a batch with basic ingredients and still impress friends or family with their professional taste and presentation.

Ingredients for Perfect Starbucks Pumpkin Scones:

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/2 cup cold unsalted butter, cut into cubes

• 1/2 cup pumpkin puree

• 1 large egg

• 1 teaspoon vanilla extract

• 1/4 cup heavy cream (plus extra for brushing)

• Optional glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract

This recipe brings together simple, wholesome ingredients to create bakery-quality scones right at home. It’s perfect for anyone looking to capture the essence of fall in a baked treat.

How to Prepare Perfect Starbucks Pumpkin Scones

Creating these pumpkin scones at home is easier than it seems. By following each step carefully, you will achieve scones that are tender, flavorful, and bakery-quality.

Step-by-Step Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2. Mix dry ingredients. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger. Stir until evenly blended.

3. Cut in the butter. Add 1/2 cup cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. This creates a light, flaky texture.

4. Combine wet ingredients. In a separate bowl, whisk together 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Gradually stir in 1/4 cup heavy cream until smooth.

5. Incorporate wet and dry ingredients. Make a well in the center of the dry mixture and pour in the wet mixture. Gently fold with a spatula until just combined. Do not overmix; the dough should be slightly sticky but manageable.

6. Shape the dough. Turn the dough onto a lightly floured surface. Pat it into a circle about 8 inches in diameter and 1 inch thick. Using a sharp knife, cut the circle into 8 equal wedges.

7. Prepare for baking. Place the wedges on the prepared baking sheet, spacing them slightly apart. Brush the tops with a little heavy cream to enhance browning.

8. Bake. Bake in the preheated oven for 18–22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.

9. Cool slightly. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10. Optional glaze. For a sweet finishing touch, whisk 1 cup powdered sugar with 2–3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth. Drizzle over cooled scones.

Quick and Easy Tips

This recipe is surprisingly quick. The dough comes together in under 10 minutes, and baking requires less than 25 minutes. Using cold butter is crucial to get flaky layers, and minimal mixing ensures the scones remain tender.

Customizable Options

Feel free to add mix-ins like chocolate chips, chopped nuts, or dried cranberries. You can also adjust the spices to suit your taste; a pinch more nutmeg or cinnamon intensifies the warm, comforting flavor.

Popular with Everyone

These scones have a universal appeal. Family, friends, and even coworkers will love the soft pumpkin interior with a slightly crisp exterior. They are perfect for breakfast, brunch, or gifting during the fall season.

Perfect Starbucks Pumpkin Scones

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These Pumpkin Scones bring the cozy flavors of fall into your kitchen. Soft on the inside and slightly crisp on the outside, they are perfect for breakfast, brunch, or a snack with coffee or tea. With simple ingredients and easy preparation, you can enjoy bakery-quality scones at home.

• Author: Lura Skye
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 8 1x

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream (plus extra for brushing)
• Optional glaze: 1 cup powdered sugar, 2–3 tablespoons milk, 1/2 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Add cold cubed butter to the dry ingredients. Cut in using a pastry cutter or fingers until mixture resembles coarse crumbs.
4. In a separate bowl, combine pumpkin puree, egg, and vanilla extract. Stir in heavy cream until smooth.
5. Make a well in the dry ingredients and pour in the wet mixture. Fold gently until just combined.
6. Turn dough onto a floured surface and pat into an 8-inch circle about 1 inch thick. Cut into 8 wedges.
7. Place wedges on the prepared baking sheet, spacing slightly apart. Brush tops with cream.
8. Bake for 18–22 minutes, until golden brown and a toothpick comes out clean.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
10. Optional: Prepare glaze by whisking powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones.

Notes

Use cold butter to achieve flaky layers.

Do not overmix the dough to keep scones tender.

Customize with chocolate chips, nuts, or dried cranberries.

Pumpkin puree should be plain, not pie filling.

FAQs

Q: Can I use canned pumpkin puree?
A: Yes, canned pumpkin puree works perfectly. Make sure it’s plain pumpkin, not pumpkin pie filling, which contains added sugar and spices.

Q: Can I make the scones ahead of time?
A: Absolutely. You can prepare the dough and refrigerate it for up to 24 hours before baking. Bake directly from the fridge, adding a couple of extra minutes to the baking time if needed.

Q: Can I freeze these scones?
A: Yes, bake the scones, let them cool completely, and then freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) for 5–10 minutes before serving.

Q: How can I make the scones dairy-free?
A: Substitute the butter with a dairy-free alternative, such as coconut oil or vegan butter, and use a plant-based cream or milk for brushing and glazing.

Q: Can I adjust the sweetness?
A: Yes, you can reduce the sugar slightly in the dough or glaze if you prefer a less sweet scone.

Q: Can I make them gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum or another binding agent to maintain the scone’s structure.