You Can Make it Mondays: Pumpkin Scones (Starbucks Knock-Off)

A little known fact about me is I LOVE autumn. Well, I love now until Christmas. It is absolutely the best time of year: the weather cools down, sweaters and jeans and scarves come out, cheeks are red and breath makes little clouds in the mornings and evenings. Then comes all the family time and good food!

Since I love it so much, I usually rush it just a little bit. About this time of year I’m praying for cloudy days and raindrops and highs in the 60s. Unfortunately, I do have to wait for that, but I don’t have to wait for the good food.

One of my favorite things to commence autumn is getting a Salted Caramel Hot Chocolate and pumpkin scone. We’ve tried making the Salted Caramel Hot Chocolate without a perfect match, but we found the BEST recipe to duplicate Starbucks’ pumpkin scones.

Our scones turned out pale because we used homemade pumpkin puree, so there’s no orange food coloring, which makes canned pumpkin orange.

Pumpkin Scones

Recipe adapted from Sweet Pea’s Kitchen’s Pumpkin Scones


2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup pumpkin puree
3 tablespoons half-and-half
1 large egg


1 cup powdered sugar
2 tablespoons milk

Spiced Glaze

1 cup powdered sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
1 tablespoon milk

Note: this makes WAY too much spiced glaze, but it’s not easy to half a pinch!


Preheat oven to 425 degrees Fahrenheit. Line your cookie sheet with a silicone baking mat.

Mix together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a dough blender, cut the butter into the dry ingredients. The mixture should resemble coarse cornmeal with butter chunks no larger than peas.

In a separate bowl, whisk together pumpkin, half and half and egg. Fold wet ingredients into dry until it forms a ball.

Turn dough out onto a generously floured surface (the dough is fairly wet). Pat dough into a circle that is 1″ thick. Cut the circle into eight equal wedges. Put scones onto baking mat and bake for 14-16 minutes until scones are lightly browned. When done, turn onto wire cooling rack.

While scones are baking, whisk together powdered sugar and milk (I like using an electric hand mixer. It makes it speedy!). Once scones have cooled slightly, use a pastry brush to coat each scone with glaze. Let cool and harden and add a second layer.

While the glaze is hardening, mix up the spiced glaze and use a spoon to drizzle over the scone. Let the glaze cool and enjoy!

These are soooo good, and I’m guessing it’ll soon be a staple around here. I’ve read that you can even freeze the dough and bake it up when you’re ready!

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