These pumpkin scones are one of the oldest recipes on my website! Who loves a good ol pumpkin scone that’s a Starbucks copycat recipe? I sure do! To be honest ( don’t let them hear me say it) I find their scones too dry most times and I haven’t eaten them in years upon years. Why would I, when I can make amazing pumpkin scones at home?
So while I do call this recipe a Starbucks copycat recipe, I would say that my pumpkin scones recipe is better. With less weird preservatives and additives and whatever they have in theirs. Oh, and cheaper, of course!
So because I’m cheap ( fine, frugal) and I don’t really think their scones are as good as they should be ( or would be in my own kitchen!) I wanted to try and re-create the Starbucks type of pumpkin scone, even with the spiced glaze on top. I took the Best Scones Ever recipe and added some pumpkin and spices and they turned great, so this recipe will be a keeper. One thing to note is that you can make them as spicy as you want, up the spices until they are tuned into your taste buds. I went fairly easy on the spices for my trial run, next time I will probably add more because I love everything spicy!
So if you are looking for a Starbucks pumpkin scone recipe, this is as close as you are going to get! If I do say so myself it’s also the best pumpkin scone recipe as it uses the most popular scone recipe on my entire website as its base, the Best Scones Ever, so really, unless a recipe starts with that, it’s not as good. It’s just a fact. That recipe has gone crazy on Pinterest and is always one of my top recipes every day on my website, it’s that good!
Happy Baking!
Love,
Karlynn
Pumpkin Scones ( Starbucks Copycat!)
Ingredients
Pumpkin Scone Ingredients:
- 1/3 cup of sour cream
- 1/3 teaspoon baking soda
- 1 cup of pumpkin
- 4 cups of flour
- 1 cup of white sugar
- 1 cup of butter
- 1 egg
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1 teaspoon salt
Spiced Icing/Glaze
- 1 cup powdered sugar
- 3 tablespoons powdered sugar
- 2 tablespoons whole milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
Instructions
- Mix your sour cream with the baking soda in a bowl to poof it up.
- Put all your dry ingredients into a large bowl and whisk them all together to get the spices and baking powder all the way through it.
- Cut in your butter with either two knives criss-cross or a pastry blender.
- Combine your pumpkin and egg together.
- Add your pumpkin/egg mix, and the sour cream into the dry ingredients. Mix together thoroughly.
- Once mixed, divide into three equal sized balls.
- Flatten into 6 inch circles, and then cut each circle into 6 pie shaped pieces.
- Place on a well greased baking sheet, and bake in a 350 degree oven for 20-25 minutes, or until browned on the bottom and top.
- For the spicy glaze, take all your ingredients and mix them together in a bowl. Once the scones are cool, drizzle on top, or use a ziploc bag with the corner cut out and use that to decorate them.
Nutrition
Eula Forsythe says
Do you freeze frosted or unfrosted? Sounds amazing! Will definitely be making.
Kathleen Ziriakus Mccart says
I discovered your sour cream scones recipe a few months ago, and have been making them a few times a month. What I have been doing is mixing step 2 in this recipe in my food processor pulsing to blend. I then put in my cut up frozen butter in the food processor, and blend it till it looks like sand, or crumbly. I then dump it into a big bowl and do the rest according to your instructions. Perfect!
Madi says
I loved this recipe, I would have liked more specified directions for the butter and i find that 2 tablespoons and 1 teaspoon of milk works the best, But otherwise I love this recipe!
Dm says
So so good! I cut the sugar to 3/4 cup and they were amazing! They froze really well and when I want one you just wrap in paper towel and microwave for 25 seconds. ?
Resae Robinett says
The scones turned out perfect! Great recipe. I cut it in half and used Greek Yogurt (I didn’t have any sour cream). I will make these again!!
Joanna says
Great scones, thank you.
amandac says
Wondering if i can make the dough the night before and keep it in the fridge and then bake them in the morning??
Karlynn Johnston says
I am sure that it would work!
Alison Arsenault says
They are good, will definitely be making them again. Thanks for sharing the recipe.
Alison Arsenault says
I will have to make these today, sounds yummy.
The Kitchen Magpie says
True BUT it’s the ingredients I always wonder about..I like controlling my own!
Donna Power says
Unless your trendy local coffee shop bakes from scratch every morning
The Kitchen Magpie says
I hope you enjoy them!! I love anything pumpkin!
Karlynn says
Hi Jill! I am in the process of putting in a printable recipe in each old post of mine, which is taking me a while but I will get there! All the new ones have it by defauly, I just have to go back and fix a lot! Hope you enjoyed them, they are my favorite.
Jill says
Hi! I found your site tonight because I was looking for a pumpkin scone recipe. They are in the oven RIGHT now. So thank you ! I also noticed right away from the pictures that you must be Canadian because I recognize all the food products! :) I am an American but I live in Quebec. I just wanted to let you know for future reference, it would be helpful if you put the amounts in the instruction/picture parts so your readers would not have to keep scrolling back up to the ingredients list to see how much of this or that to put in. I’ll be definitely bookmarking and coming back for a longer visit! Ciao!
Becky Bridgham says
My kids and I made these for a project during a snow day. I let them scoop them onto the pan with an ice-cream scooper.. worked great and they were delicious!
Nicole says
Thanks for this recipe – you make it sounds so easy to do. I am definitely going to try it this weekend. I love you flour and sugar containers – my grandma had some just like them! Reminded me of baking with her.