Starbucks Pumpkin Scones Copycat Recipe

Fall = cool temperatures, sweatshirts, falling leaves and PUMPKIN!!!!! Starbucks Pumpkin Scones Copycat Recipe!!


Starbucks Pumpkin Scones Copycat Recipe   …….that I copycatted from Damn Delicious….thank you Chungah for sharing the recipe for me to share…..Plus, they were totally awesome!!


I made a slight change to the recipe….I used buttermilk instead of milk, and I’m lazy, so I used my food processor. In reference to my laziness, I also patted the dough into a large circle that I cut into eighths and baked it whole…….I said I was lazy!!


But, truly these were delicious. Light and full of spicy pumpkin flavor… and I can’t say enough about the glazes……thats right two glazes…….dos…plural!

One sweet and one spicy, perfect toppers for the scones.


I must admit, I have never had a Starbucks Pumpkin Scone, but if they are anything like these……score one for Starbucks.

Well….Starbucks scores big with me on it’s coffee alone…….Caramel Macchiato …….Venti hot or Frappuccino…….my total fav!!!!

Don’t get me started on how much I love, love, love the Reduced Fat Cinnamon Swirl Coffee Cake. Want to see a grown woman cry? Drive me thru Starbucks and have them be out of Reduced Fat Cinnamon Swirl Coffee Cake……it’s not a pretty sight.


We do not live close enough to a Starbucks, but if we did……..lets just say I would be a frequent flyer.

Back to the scones……these have a lighter fluffier texture than a normal scone…….maybe it’s the pumpkin…..maybe it’s the buttermilk…….whichever….doesn’t matter, because they are sooooo good!
As I made mention to before, the glazes really push these over the top. Tim kept repeating how good the frosting was!


They also were easy to make…….well, if you use your food processor. Mix, dump, pat, bake,and glaze. Easy!

If it’s your turn to make the “Fall” treats for whatever occasion you may have coming up…….Starbucks Pumpkin Scones Copycat Recipe, is your new best friend….which may get you a few more after folks taste your scones!!!!

Starbucks Pumpkin Scones Copycat Recipe Collage


Starbucks Pumpkin Scones Copycat Recipe

  • Author: Damn Delicious
  • Yield: 8


  • 2 cups all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1/2 cup pumpkin puree
  • 3 tablespoons buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • Pinch of nutmeg
  • 2 tablespoons milk


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a food processor, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, pulse to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and pulse until a soft dough forms.
  4. Place scone dough onto prepared baking sheet. Flatten into about an 8 inch circle with floured hands. Using a sharp knife dipped in flour, cut the scone circle into eighths leaving the circle intact. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  5. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
  6. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
  7. After scones have cooled slightly recut and make a small space between each scone.
  8. Let cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
  9. Allow glazes to set before serving.


Orange Clementine Scones

Orange Clementine Scones

Orange Clementine Scones

Turkey Day is over and Black Friday is here……..if you are a big shopper, I hope you got great bargains. Me ……..I avoid Black Friday shopping like the plague. I know……. what kind of woman doesn’t like to shop? Although Tim would disagree, I really do not enjoy  crazy frenzy shopping. I would rather the crowd be sparse and the lines short. I do although enjoy grocery shopping anytime…..crazy huh!

But, having a few days off gives you……and me…… chance to do something special for breakfast……..Orange Clementine Scones with Cranberry Pecan Orange Butter. Just think ,setting back with a nice hot cup of coffee and a scone……. lightly scented with orange, topped with a sweet tart nutty compound butter………ahhhh!

When we were at the grocery store last, I made mention of the “Cuties”, the little clementine oranges in the boxes, well it seems Tim loved them as a child…..who knew? So, we bought a box………..once home Tim peeled one right away, and the scent gave me an idea for maybe muffins or something of the sort…………sconces…… thats the ticket.


I still had the scone idea in my mind while cruising Pinterest and came across a recipe for Cranberry Orange Pecan Butter from Pat’s Pink Apron …….a great blog by a young woman who obviously loves food. It sounded like the perfect accompaniment for the sconces………Thank you Pat!

The scones came out beautiful, with just a slight orange flavor and not over powering. Now, about that butter…… was perfect…….not only for the scones, but later when all the scones were gone, it was luscious on toast made from an Artesian Bread I found at the store………. made with cranberries and walnuts. I originally bought the bread for turkey sandwiches…….you know for the left over turkey. I used the left over bread from the sandwiches for toast……topped with the butter…….hmmm……hmmm…..hmmmmm!

Cranberry Pecan Orange Butter

Nice thing was, the leftovers scones were great for a grab and go breakfast for Tim on his way to work, and for me while relaxing with that cup of coffee…….working at school does have it perks…….extra days off for coffee and scones.

Treat your family or friends………these would make a great food gift for the Holidays. The butter could be made and put in decorative containers, or as Pat did in her recipe, made into logs and then rolled in pecans and cranberries. Wrapped in parchment and tied with pretty ribbon, it would make a very special gift for the hard to buy for.

So make the scones and butter for a gift or a gift for yourself!

Orange Clementine Scones Collage

Orange Clementine Scones

Orange Clementine Scones

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • 2 cups flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick butter ( very cold……even frozen )
  • 1/2 cup clementine section, chopped
  • 1/2 cup half & half
  • 1 egg
  • Zest of one clementine
  • 1/2 teaspoon orange extract


  1. Preheat oven to 400*
  2. Mix all dry ingredients.
  3. Grate butter ( or cut into small pieces) using large wholes on a box grater.
  4. Work butter into dry ingredients with hands until mixture is the size of small peas.
  5. Stir in clementine pieces.
  6. Whisk half and half, egg, zest, and orange extract until well blended.
  7. Stir egg mixture into dry ingredients. Mix until just blended.
  8. Dump mixture onto well floured surface. For into an 8 inch circle.
  9. Cut into 8 wedge pieces.
  10. Place on parchment paper lined baking sheet about an inch apart. If desired brush with egg was (1egg beaten with 2 tablespoons water) and sprinkle with sugar.
  11. Bake for 15-17 minutes or until , golden and fully baked. Scones will be firm to the touch.

Keywords: orange, scone, bake, breakfast, brunch

Cranberry Pecan Orange Butter Collage


Orange Clementine Scones

Cranberry Pecan Orange Butter

  • Author: Adapted from Pat's Pink Apron
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3/4 cup
  • Category: Condiment
  • Method: Mix
  • Cuisine: American


  • 1/2 cup unsalted butter, softened
  • 1/4 cup finely chopped sweetened dried cranberries
  • 1 tablespoons grated orange zest
  • 2 1/2 teaspoons orange juice
  • 3 tablespoons pecans, toasted and rough chopped


  1. In a small bowl combine butter, 2 tablespoons chopped cranberries, orange zest and juice. Place in decorative jar or roll in parchment paper to form a log. Serve with toast, scones, or muffins.

Keywords: orange, butter, pecans, condiment, flavored butter, compound butter