Starbucks Pumpkin Scones

Pumpkin scones always remind me of calm mornings when life finally slows down for a moment.

I love the way the warm spices fill the kitchen before the tray even leaves the oven.

These Starbucks-style pumpkin scones became my go-to after I spent weeks trying to recreate that same soft center, tender crumb, and the glaze that sets just right on top.

The first batch that matched the flavor I wanted felt like a win I needed that day. Now it has turned into a small ritual for me.

When I want the house to feel peaceful, I mix the dough, shape the wedges, and wait for the aroma to drift through the room.

Their gentle sweetness and the blend of spices always lift the mood, even on heavy days. They feel like a pause—warm, steady, and familiar. This recipe captures that feeling for me every single time.

If you want scones that hold their shape, rise beautifully, and carry the same flavor people enjoy from the store, this one will give you that result with confidence.

The texture stays tender, the glaze firms up smoothly, and each bite has that cozy pumpkin warmth that never gets old.

Starbucks Pumpkin Scones Recipe

Ingredients

For The Scones

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup cold unsalted butter (cut into small cubes)
½ cup packed light brown sugar
½ cup pumpkin puree (thick, not watery)
3 tablespoons heavy cream
1 large egg
1½ teaspoons vanilla extract

For The Vanilla Glaze

1 cup powdered sugar
1½ tablespoons milk
½ teaspoon vanilla extract

For The Pumpkin Spice Drizzle

1 cup powdered sugar
1 tablespoon pumpkin puree
1 tablespoon milk
½ teaspoon cinnamon
Pinch nutmeg and pinch ginger

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the scones bake evenly and lift off easily without sticking.
In a large mixing bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix everything well so the spices are evenly distributed and no clumps remain.

Add the cold butter cubes into the flour mixture. Using your fingertips, a pastry cutter, or two forks, cut the butter into the dry mixture until it looks like coarse crumbs. You should still see very small visible butter pieces — this is what keeps the scones flaky.
In a separate bowl, whisk together the brown sugar, pumpkin puree, heavy cream, egg, and vanilla extract until smooth and completely combined.
Pour the pumpkin mixture into the dry ingredients. Use a spatula or wooden spoon to gently fold everything together. Mix only until the dough comes together; don’t overmix or the scones will turn dense instead of soft.

Lightly dust your countertop with flour. Transfer the dough onto the surface and gently pat it into a thick circle, about 7 inches wide and 1 inch tall. If the dough feels sticky, sprinkle a little flour on top while shaping.
Using a sharp knife, cut the round dough into 8 even wedges, just like slicing a pizza. Lift each wedge gently and place it on the prepared baking sheet, leaving space between each piece.
Place the baking sheet in the freezer for 10 minutes. This quick chill helps the scones hold their shape and gives them the signature high rise and defined edges.

Bake for 14–17 minutes or until the tops look dry, lightly golden, and the edges feel firm when touched. Remove from the oven and allow the scones to cool on a wire rack completely before glazing.
To make the vanilla glaze, whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Drizzle or spread a thin layer over each cooled scone and let it sit for a few minutes to set.
For the pumpkin spice drizzle, whisk powdered sugar, pumpkin puree, milk, cinnamon, nutmeg, and ginger until you get a thick, smooth icing. Transfer it to a piping bag or small zip bag with a tiny corner cut off.

Pipe thin lines of the pumpkin spice icing over the vanilla-glazed scones. Let the scones sit at room temperature until the glaze firms up and forms that classic Starbucks-style finish.

What Common Mistakes Should Be Avoided When Making Starbucks Pumpkin Scones?

Small details matter when preparing pumpkin scones, and avoiding the following issues helps achieve the right texture and rise.

Using warm or soft butter: Soft butter melts too quickly in the dough and causes the scones to spread instead of rising. Cold butter keeps the structure firm.

Overmixing the dough: Too much mixing makes the texture dense. The dough should be handled lightly and folded only until everything is combined.
Skipping the chill time: Chilling helps the scones hold their shape. A short freeze before baking keeps the edges sharp and defined.
Adding excess flour: Too much flour makes the scones dry. Only a light dusting should be used for shaping.

Using watery pumpkin puree: Extra moisture in the puree weakens the dough. Thick puree gives more control and better texture.

This section helps maintain consistency during preparation.

How To Achieve The Same Texture As Starbucks Pumpkin Scones?

The classic bakery-style texture comes from the right balance of temperature, shaping, and timing.

Cold butter is essential: Cold butter releases steam inside the oven, forming tender layers.

Shape the dough thick: A tall dough circle leads to higher, well-formed wedges after baking.
Balanced spices create depth: Cinnamon, nutmeg, ginger, and cloves should be evenly mixed for a warm flavor.
Allow cooling before glazing: Glaze sets properly only when applied to cooled scones.

These points help produce a soft center with lightly crisp edges.

What Glaze Works Best On Pumpkin Scones?

A well-made glaze completes the signature look and sweetness.

Smooth vanilla glaze for the base: This creates a clean layer that sets firmly and enhances the overall flavor.
Pumpkin spice drizzle on top: A thicker drizzle brings deeper color and those classic lines seen on bakery scones.

Balanced thickness: The glaze should flow slowly from a spoon. Slight adjustments with milk help achieve the right consistency.
Apply in two steps: Let the vanilla glaze set first, then add the drizzle for neat, separated lines.

This glazing method creates a polished finish.

Can Starbucks Pumpkin Scones Be Prepared Ahead Of Time?

Planning ahead makes the process easier without reducing freshness.

Refrigerate shaped dough: The shaped wedges can rest in the fridge overnight and be baked the next day.

Freeze unbaked dough: Freeze the wedges on a tray, then store them in freezer bags. Bake from frozen by adding a few extra minutes.
Add glaze only when serving: Fresh glaze gives the smoothest finish, so it should be added on the day of serving.

This approach keeps the flavor and texture at their best.

Can The Spice Level Be Adjusted In Pumpkin Scones?

Flavor can be tuned easily to suit personal preference.

Increase cinnamon for stronger warmth: Cinnamon builds a deeper aroma.
Reduce cloves for a softer flavor: Cloves are intense, so a small reduction keeps the taste mellow.
Adjust ginger for balance: Ginger adds gentle heat and can be increased or decreased based on preference.

These small changes allow full control of flavor strength.

Why Do Pumpkin Scones Spread During Baking?

Spreading usually happens when the dough loses structure before the bake.

Butter melted too early: If the butter softens, the scones flatten instead of rising.
Dough was overly moist: Watery puree or extra liquid softens the dough. A bit more flour helps tighten it.

Skipped freezing before baking: A quick chill keeps the shape intact and prevents spreading.

Correcting these points results in tall and defined wedges.

How To Store Starbucks Pumpkin Scones Properly?

Proper storage keeps the texture soft and prevents the glaze from becoming sticky.

Room Temperature Storage

Store cooled scones in an airtight container for up to 2 days. Keep a small sheet of parchment between them to protect the glaze.

Refrigerator Storage

Place the scones in a sealed container and store in the fridge for up to 5 days. Allow them to return to room temperature before serving for a softer bite.

Freezer Storage

Freeze unglazed scones by wrapping each one well, then placing them in freezer-safe bags. Store for up to 2 months. Warm gently in the oven and add fresh glaze afterward.

Can Any Ingredients Be Substituted In Pumpkin Scones?

Certain adjustments work well without affecting the signature texture too much.

Use thick pumpkin puree: A thicker consistency prevents the dough from becoming sticky.
Brown sugar in place of white: Brown sugar enhances flavor and adds moisture.
Cream instead of milk: Cream adds richness and helps keep the dough tender.

These substitutions maintain the structure and taste.

How To Keep Pumpkin Scones Soft After Baking?

Maintaining softness depends on careful handling once baking is complete.

Avoid baking too long: Overbaking leads to dryness. Remove the scones as soon as the edges feel firm.
Cool on a rack: This prevents moisture from collecting underneath.