Starbucks Double Glazed Pumpkin Scones Copycat Recipe

Pumpkin Scones Double Glazed Pumpkin Scones Copycat Recipe

I had a realization this week — scones are so easy to make! They require a little elbow grease yes, but they are simple and so delicious. This copycat recipe comes from Rumbly In My Tumbly. These would be perfect for breakfast with a cup of coffee during the Christmas Season.

Pumpkin Scones Double Glazed Pumpkin Scones Copycat Recipe
Aren’t they just gorgeous? They are just as tasty as they are pretty. Enjoy!

Pumpkin Scones Double Glazed Pumpkin Scones Copycat Recipe


Starbucks Double Glazed Pumpkin Scones

Yield: 6 scones

Prep Time: 20 minutes

Cook Time: 14-16 minutes


Scones Ingredients:
2 cups all-purpose flour
9 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 tsp pumpkin pie spice
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Sugar Glaze Ingredients:
1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole milk

Spiced Glaze Ingredients:
1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/2 teaspoon ground cinnamon
1/8 teaspoon pumpkin pie spice


Scones Directions:
1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

Sugar Glaze Directions:
1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:
1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

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Ali blogs about cooking, blogging tutorials and kid activities at Jam Hands.

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24 Responses to “Starbucks Double Glazed Pumpkin Scones Copycat Recipe”

  1. #
    Barbara — December 22, 2012 at 9:36 am

    These sound so good. Since I don’t have a food processor, when I make scones I freeze the butter, then use a hand grater to grate it into the flour mixture. It blends right in and works great.


  2. #
    Ali — December 22, 2012 at 10:22 am

    That is a great tip! It can be a little taxing to do it all by hand so I will try out your method next time around.


  3. #
    Lolli @ Better in Bulk — December 31, 2012 at 8:04 am

    You are killing me! These look absolutely incredible, and even though I’m still in my pjs, I’m considering going down to the kitchen right now to make them!


  4. #
    Jenn @therebelchick — January 2, 2013 at 1:47 pm

    These look amazing! Too bad I’m on a diet right now. ha!


    • Mom Spark replied: — January 2nd, 2013 @ 2:24 pm

      I hear ya, I am too! Not easy, I know. :)


  5. #
    Mel Lockcuff — January 9, 2013 at 10:31 pm

    Oh my goodness, these look so good.


  6. #
    Making Our Life Matter — February 3, 2013 at 5:26 pm

    Oh my! With a cup of coffee, it is the perfect snack! Found your recipe via StumbleUpon!


    • Mom Spark replied: — February 5th, 2013 @ 9:02 am

      Awesome! So happy you stopped by!


  7. #
    Elizabeth@Table4Five — May 31, 2013 at 10:33 pm

    Oh, yum! In the Fall, with a Pumpkin Spice or Vanilla Latte, this would be heavenly!


  8. #
    Nessyrae — July 21, 2013 at 2:16 pm

    I have been looking for a recipe like this for YEARS!!! Thank you!!!


    • Ali replied: — July 21st, 2013 @ 2:32 pm

      Hope you enjoy it :)


  9. #
    Jenn — September 4, 2013 at 1:37 pm

    Just attempted these… You forgot to mention the size of the can of pumpkin!

    I ended up with something that is baking right now, but, it isn’t scones!!!

    Lets hope it works out!!


    • Jenn replied: — September 4th, 2013 @ 1:38 pm

      I also need to learn to read!! Just read the 1/2 cup of canned pumpkin!!

      I may try take two on these now!


  10. #
    Pam Rote — October 1, 2013 at 7:22 pm

    going to try this one for the Turkey Day feast PINNED=)


  11. #
    Ashley @ Wishes and Dishes — October 22, 2013 at 3:58 pm

    I may make these for Thanksgiving!! Thanks for the great recipe!!


  12. #
    Jennifer — December 11, 2013 at 7:56 am

    How should I store these once I make them? in the fridge or just leave them out?


    • Ali replied: — December 11th, 2013 @ 11:43 am

      I kept mine on the counter, covered. Just make sure the icing sets up first before you put them in a sealed container or it will get messy.


  13. #
    Maria — January 4, 2014 at 6:26 pm

    These are delicious. So easy with a food processor. The only thing I would change next time is that I would cut them into 12 instead of 6 and cook them about 10 minutes or so. They puff up big and light. Twelve is a perfect size to enjoy with a cup of tea. Thank you!


  14. #
    Kim H — October 22, 2014 at 9:58 am

    I LOVE pumpkin anything and everything… breaking my diet and trying this one!



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