Copycat Starbucks Pumpkin Scones

This Starbucks pumpkin scones no buttermilk tastes just like at the store. Make a batch for your next breakfast or brunch and enjoy them at home. If you have some free Starbucks stars you should use them to try one of these with your coffee.

Copycat Starbucks Pumpkin Scones no Buttermilk

Homemade is always best. When September rolls around I am always ready for a batch of moist pumpkin bread, and now these! With a cup of coffee in the morning and snow falling outside, it is by far the best way to wake up in the morning and get going.

The biggest thing to remember with all baked goods is to NOT overbake them. One way to avoid this is when you take them out transfer each piece to a cooling rack. Don’t leave them on the hot pan to continue baking. Homemade or Bisquick Scones, the same applies

Ok so we don’t have their exact recipe but with a little trial and error and one of theirs in the kitchen we tweaked it to pretty close.

How much is a Starbucks pumpkin scone?

They are about $3 each and only offered a few months of the year. If you make them at home using this method you can cut the cost down to about $1 each which is a huge savings. Make a double batch and freeze one so you can enjoy them for even longer too.

Is it best to freeze scones cooked or uncooked?

If you choose to go ahead and make 2x or 3x this recipe and save many for later you totally can and should. The best method is to freeze uncooked scones for the best results. You should wrap each one individually with plastic wrap, then slide into a freezer gallon bags and lay flat. Remove the number you want to bake and allow to thaw on your countertop first. Then preheat your oven and bake as directed below as though they were made fresh.

Pumpkin Scones Ingredients

• 4 ½ c all purpose flour
• Brown sugar packed
• Baking powder
• Pumpkin pie spice
• Cinnamon
• Baking soda
• Salt
• Butter cold, 2 sticks
• 2 eggs
• Pumpkin puree
• ¾ c milk divided

As for the glaze you can just mix powdered sugar with a little water to get it to the thickness you want. OR easier yet put a tub of ready made cream cheese frosting in the microwave for 10 seconds and stir.

Of course you can shape or cut them into anything but above is typically the way you will see them. You can just create two round loaves of sorts and use a pizza cutter to cut them into equal sized triangles like these. Making these with kids and they really want them in circles, I mean go for it.

Have fun with it if you’re making them for a Christmas brunch item and maybe use a cookie cutter to shape them into ornaments or pumpkins during Thanksgiving time. No matter what they look like they will taste the same. The only thing to consider is that if part of it is thin like an ornament hook and the other part is thick that isn’t good.

You will want the majority of each piece to be the same thickness all the way across and the same shape when baking so they all cook evenly.

Why We Love Pumpkin Scones

They are great with coffee, and the frosting is a must too. To make it pretty, just spoon into a pint freezer bag, cut the tip off and squeeze over the top. This way you can add as little or much as you want. (I don’t ever think they give you enough with the store bought versions) You could even add more to a small little cup on the side to dip smaller pieces into when broken apart.

I mean if you ask me there can not be enough sweetness with this style of bakery goods. They do need a bit of added moisture in my opinion for best results.

It’s one of our favorite pumpkin desserts with pumpkin puree, even in February when I have a craving for all the Fallness…. Paired with a spice latte or dalgona coffee it impresses everyone who comes over for a sit down and chat. They may even think you went out in the morning to buy these they are so close to the same flavors.

There is an entire printable recipe with exact ingredients and nutritional information like calories and saturated fat shared down below. Here is a quick step by step so you can start to smell the baked scones you’re about to make:

How to Bake Moist Pumpkin Scones

• Preheat oven to 400 degrees F. Lay parchment paper on a baking sheet.
  • In a food processor pulse flour, brown sugar, baking powder, pumpkin spice, cinnamon, baking soda, and salt together.
• Add cold butter into mixture and pulse until combined and it begins to look like sand. In a bowl whisk together the room temperature eggs, pumpkin puree and 1/2 cup of milk until blended.
• Then add wet into dry ingredients slowly until you get a sticky dough. Lightly flour a cutting board and put dough on top, knead a small amount of flour in at a time until it isn’t sticky anymore.
• Separate dough into 2 equal sized pieces, form those into circles. Pat down into 1.5 inches thick. Cut each circle into 8 equal sized wedges.
• Place on baking sheet and brush remaining milk on top of each.
• Bake for about 15 minutes or until outsides are crispy and still soft in the middle.

Remove and put on cooling rack to cool completely. Whisk together pumpkin mixture glaze (or make plain) ingredients and drizzle on the top and enjoy. Want to try another seasonal goodie next??? Try our pumpkin zucchini muffins next!

How to reheat frozen scones in the oven

To reheat allow them to come to room temperature, then microwave for 30-60 seconds until warmed. Set oven to 375 and warm for about 6 minutes. You don’t want to cook them too long or they will dry out. I mean typically they are drier than any sort of muffin recipe in general but you know what I mean.