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Copycat Starbucks Pumpkin Scones with Cinnamon Icing Recipe

The scones at Starbucks are a staple of fall and there’s absolutely nothing wrong with indulging in one or two. But if you want to save some money and avoid the line, these copycat pumpkin scones will hit the spot!

This recipe is easy to follow and makes 6 delicious scones that will fill your home with all of those classic autumnal spices we love so much. You can even make them ahead of time for an on-the-go breakfast or as a quick snack before dinner—they’re perfect anytime!

Baking scones seems intimidating, but these are surprisingly not to difficult to make. Not only do they taste just as good as the original pumpkin spice scone from Starbucks, but they’re also a fraction of the price!

This tasty Fall treat is great for breakfast, brunch, or dessert. Made with flour, sugar, allspice, ginger, cinnamon, nutmeg, pumpkin puree, butter, egg, and heavy cream. The icing is made with powdered sugar, milk, vanilla extract and cinnamon.

Closeup of Iced Pumpkin Scones on a cooling rack

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Copycat Starbucks Pumpkin Scones

Nesting Lane Indulge

Copycat Starbucks Pumpkin Scones Recipe. Make your favorite breakfast recipe at home. This tasty Fall treat is great for breakfast, brunch, or dessert.

5 from 16 votes

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Prep Time 20

Cook Time 20

Total Time 40

Course Dessert

Cuisine European

Servings

Equipment

Ingredients

For the Scones:

2 cups all-purpose flour
¼ cup sugar
1½ tbsp baking powder
¼ tsp ground allspice
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
½ cup pumpkin puree
½ cup salted butter cubed and cold
1 egg
½ cup heavy cream plus more for brushing

For the Icing:

2 cups powdered sugar
2½ tbsp milk
¼ tsp vanilla extract
¼ tsp ground cinnamon

Instructions

For the Scones:

Preheat oven to 350° F
Prepare a baking sheet by covering with parchment paper.
In a large mixing bowl, using a sifter, sift together flour, sugar, baking powder, ginger, nutmeg, allspice, and cinnamon. Set aside for later.
In a medium mixing bowl, use a whisk to whisk together pumpkin, heavy cream and egg. Set aside for later.
In the flour mixture, add cold cubed butter, and mix and crumble using yur fingers until the butter is about the size of peas.
Pour the wet ingredients into the dry ingredients. Stir to just combine. Don't over mix.
Flour a flat surface, turn out dough and form a 2 inch thick circle.
Cut circle into 6 equal wedges.
On prepared baking sheet, arrange wedges.
Using a basting brush, brush wedges with heavy cream.
In preheated oven, bake for approximately 20 minutes, or until golden brown. Turn scones halfway through baking.
Place on a cooling rack to fully cool.
When scones have cooled, ice with vanilla icing, then drizzle cinnamon icing over the vanilla. (instructions for both below).
Cool on a wire rack. Once the scones are cool, ice the scones with the vanilla icing first, then drizzle the cinnamon icing on top. Scones are best enjoyed fresh baked but will keep in an airtight container at room temperature for up to 3 days.
Store for up to three days in an airtight container.

For the Icing:

For the vanilla Icing: In a mixing bowl, add milk, sugar, and vanilla. Stir to mix well.
For the Cinnamon Icing: Remove approximately ¼ of the icing.
In the ¼, add cinnamon powder, and stir to mix well.