Tragedy this fall, as Starbucks removes their much-loved pumpkin scones from the menu. What’s next? They’ll take the pumpkin-spiced latte, too?
Never fear. We have a copycat recipe for you so you can have your pumpkin scone fix at home!!
What’s The Big Deal About These Scones Anyway?
Pumpkin scones are a seasonal item, usually available during the fall, coinciding with the pumpkin harvest. This limited availability makes them a much-anticipated treat. Or used to, as they have now been removed from the fall menu! Hence, the increased amount of copycat online recipes like this one!
These scones carry the distinct flavor of pumpkin, combined with spices like cinnamon and cloves. They are warm and hearty, making them a perfect comfort food for the cooler autumn weather.
So, the “big deal” about Starbucks pumpkin scones seems to stem from their unique flavor, seasonal availability, and the comfort they bring during the fall season, plus what I call the ‘pumpkin spice’ factor, which is the almost inexplicable frenzy over all things pumpkin spice as soon as the season hits.
Do I Need Any Special Equipment To Make Pumpkin Scones At Home?
You can use a food processor, but it is not necessary unless you are making the pumpkin puree instead of using the canned stuff. Aside from that, you should have most of the things you need at home.
Ingredients To Make Pumpkin Scones At Home
Scones
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon of cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves
– 1/4 cup brown sugar
– 2 tablespoons table sugar
– 1/2 cup unsalted butter, cold and diced into small cubes
– 1/2 cup cold pumpkin puree
– 3 tablespoons buttermilk
– 1 egg
– 1 teaspoon vanilla extract
– 1 tablespoon honey
– 1 tablespoon of milk for brushing the top of the scones.
Glaze:
– 1 cup powdered sugar
– 2 tablespoons of milk(more if needed)
Pumpkin Icing:
– 3/4 cup powdered sugar
– 1 tablespoon pumpkin puree
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– 1 tablespoon milk
How To Make Pumpkin Scones At Home
This recipe uses pumpkin puree made from scratch, but you can also use canned pumpkin (it greatly cuts the cooking time!) If you are using canned pumpkin, skip the instructions for how to make that and go straight to the scone-making!
To Make The Pumpkin Puree
Step 1: Wash your pumpkin, cut it in half, and scoop out all the seeds and stringy bits. You can save the seeds and use them to make roasted pumpkin seeds!
Step 2: Place cut side down on a baking sheet and roast in the oven at 400 degrees Fahrenheit for 1.5 hours.
Step 3: Allow it to cool, then scrape the cooked flesh off the skin, add it into the food processor, and blend until it is a smooth puree. If it has a lot of excess liquid, pour that out.
Step 4: Refrigerate overnight to use in the pumpkin scone mix the next day. You can freeze any excess for use later on! It will last 4 months in the freezer.
To Make The Pumpkin Scones
Step 1: Preheat your oven to 425 degrees. F
Step 2: In a food processor or mixing bowl, mix flour, baking powder, baking soda, salt, all the spices, and both sugars.
Step 3: Add the cubed cold butter to the flour mix and rub it in with your fingers until it’s blended. If you are using the food processor, add butter and pulse several times until large pieces of butter are no longer visible.
Step 4: Pour the mixture into a mixing bowl and create a well in the center.
Step 5: In a separate bowl, whisk pumpkin puree, buttermilk, egg, vanilla extract, and honey.
Step 6: Pour this mixture into the well in the flour/butter mixture.
Step 7: With a spoon, stir the mixture, then knead it by hand several times until it comes together. Add more flour, a tablespoon at a time if it is too wet, or more pumpkin puree, a tablespoon at a time if it is too dry.
Step 8: Dust a work surface with flour and invert the dough onto it.
Step 9: Pat and shape the dough into an 8-inch square or round, then cut it into 8 equal pieces using a large knife. I made rectangles because I prefer them, but you can get creative with your shapes. Remember to dust the cutter with flour as needed.
Step 10: Transfer the scones onto a baking sheet lined with parchment paper.
Step 11: Brush the tops of the scones with 1 Tbsp of milk.
Step 12: Bake for 15 minutes in the preheated oven or until golden brown and a toothpick or knife inserted into the center comes out clean.
Step 13: After baking, let the scones cool for 20 minutes minimum before applying the glaze.
To Make The Glazes
Step 1: In a mixing bowl, whisk together powdered sugar and milk, adjusting the amount of milk as needed to achieve a thick, not runny consistency.
Step 2: Dip the top of the cooled scones into the mixture, spreading it evenly to coat the tops. Use all of the mix.
Step 3: Allow the glaze to set at room temperature.
Step 4: For the pumpkin glaze, in a mixing bowl (you can use the one from the previous step without cleaning it), whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and milk.
Step 5: Transfer the pumpkin glaze mixture to a small ziplock bag. Seal the bag, cut a small tip from one corner, and drizzle the mixture over the tops of the scones.
Step 6: Allow the icing to set. The scones are best served on the day they are prepared.
Watch the Video Version
Notes/Tips/Troubleshooting
- The main thing to note is if you are making your puree from scratch. You will need a sweet pumpkin. I used butternut squash, but you could also use sugar pumpkin. Make sure whatever you buy is not one of those stringy varieties, as it won’t be smooth enough.
- I have had pumpkin scones with both fresh and canned pumpkin. In my opinion, the canned pumpkin gives it more pumpkin flavor.
- Why are my pumpkin scones not rising?
- The dough only needs kneading a few times. Overworking the dough can lead to tough scones that don’t rise well. Also, ensure your baking powder or soda is not expired or the scones won’t rise.
Nutritional Facts
Estimated nutritional values per scone (we never said these were healthy!):
- Calories: 415
- Fat: 13 grams
- Saturated Fat: 8 grams
- Cholesterol: 54 milligrams
- Sodium: 209 milligrams
- Carbohydrates: 69 grams
- Fiber: 1 gram
- Sugar: 40 grams
- Protein: 5 grams
- Vitamin A: 3095IU
Related Recipes
Cranberry Scones (Starbucks copycat)
FAQs
Most recipes require flour, baking powder, sugar, butter, and of course, pumpkin puree. Spices like cinnamon, nutmeg, and ginger are often added for extra flavor. You can even make savory pumpkin scones sans the spices and sugar!
Yes, you can use fresh pumpkin. However, it needs to be cooked and pureed before use. Canned pumpkin is often used for convenience and also because it gives a more intense ‘pumpkin’ flavor.
Pumpkin scones can be stored in an airtight container at room temperature for a few days. They can also be frozen for up to three months. Keep in mind they won’t taste nearly as good the next day or after being frozen.
You can substitute regular flour with a gluten-free all-purpose flour. Some recipes may also require xanthan gum.
How to Make Pumpkin Scones (Starbucks Copycat)
Ingredients
Scones
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon of cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves
– 1/4 cup brown sugar
– 2 tablespoons table sugar
– 1/2 cup unsalted butter, cold and diced into small cubes
– 1/2 cup cold pumpkin puree
– 3 tablespoons buttermilk
– 1 egg
– 1 teaspoon vanilla extract
– 1 tablespoon honey
– 1 tablespoon of milk for brushing the top of the scones.
Glaze:
– 1 cup powdered sugar
– 2 tablespoons of milk(more if needed)
Pumpkin Icing:
– 3/4 cup powdered sugar
– 1 tablespoon pumpkin puree
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– 1 tablespoon milk
Instructions
This recipe uses pumpkin puree made from scratch, but you can also use canned pumpkin (it greatly cuts the cooking time!) If you are using canned pumpkin, skip the instructions for how to make that and go straight to the scone-making!
To Make The Pumpkin Puree
Step 1: Wash your pumpkin, cut it in half, and scoop out all the seeds and stringy bits. You can save the seeds and use them to make roasted pumpkin seeds!
Step 2: Place cut side down on a baking sheet and roast in the oven at 400 degrees Fahrenheit for 1.5 hours.
Step 3: Allow it to cool, then scrape the cooked flesh off the skin, add it into the food processor, and blend until it is a smooth puree. If it has a lot of excess liquid, pour that out.
Step 4: Refrigerate overnight to use in the pumpkin scone mix the next day. You can freeze any excess for use later on! It will last 4 months in the freezer.
To Make The Pumpkin Scones
Step 1: Preheat your oven to 425 degrees.
Step 2: In a food processor or mixing bowl, mix flour, baking powder, baking soda, salt, all the spices, and both sugars.
Step 3: Add the cubed cold butter to the flour mix and rub it in with your fingers until it’s blended. If you are using the food processor, add butter and pulse several times until large pieces of butter are no longer visible.
Step 4: Pour the mixture into a mixing bowl and create a well in the center.
Step 5: In a separate bowl, whisk pumpkin puree, buttermilk, egg, vanilla extract, and honey.
Step 6: Pour this mixture into the well in the flour/butter mixture.
Step 7: With a spoon, stir the mixture, then knead it by hand several times until it comes together. Add more flour, a tablespoon at a time if it is too wet, or more pumpkin puree, a tablespoon at a time if it is too dry.
Step 8: Dust a work surface with flour and invert the dough onto it.
Step 9: Pat and shape the dough into an 8-inch square or round, then cut it into 8 equal pieces using a large knife. I made rectangles because I prefer them, but you can get creative with your shapes. Remember to dust the cutter with flour as needed.
Step 10: Transfer the scones onto a baking sheet lined with parchment paper.
Step 11: Brush the tops of the scones with 1 Tbsp of milk.
Step 12: Bake for 15 minutes in the preheated oven or until golden brown and a toothpick or knife inserted into the center comes out clean.
Step 13: After baking, let the scones cool for 20 minutes minimum before applying the glaze.
To Make The Glazes
Step 1: In a mixing bowl, whisk together powdered sugar and milk, adjusting the amount of milk as needed to achieve a thick, not runny consistency.
Step 2: Dip the top of the cooled scones into the mixture, spreading it evenly to coat the tops. Use all of the mix.
Step 3: Allow the glaze to set at room temperature.
Step 4: For the pumpkin glaze, in a mixing bowl (you can use the one from the previous step without cleaning it), whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and milk.
Step 5: Transfer the pumpkin glaze mixture to a small ziplock bag. Seal the bag, cut a small tip from one corner, and drizzle the mixture over the tops of the scones.
Step 6: Allow the icing to set. The scones are best served on the day they are prepared.
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