Starbucks Pumpkin Scones Copycat

Starbucks Pumpkin Mini Scones Copycat is our favorite recipe for these mini pumpkin scones.  Moist, tender, and pumpkin-delicious!  These mini pumpkin scones make the perfect little snack to serve with your favorite tea or coffee!

Starbucks Copycat Mini Pumpkin Scones

We love Starbucks mini scones, and especially the pumpkin ones this time of year. So why not make them at home with this easy recipe? And, everyone can agree, they’re even better when you enjoy them with your favorite coffee, or with delicious Pumpkin Spice Lattes, or Easy Low-Fat Caffe Lattes. YUM!

For years, we have always wanted to make these scones.  Now we have the perfect excuse. You see, we love pumpkin scones, especially the “mini” ones at Starbucks.  But this year for some reason they are nowhere to be found.   

Larger Pumpkin Scones verses Smaller Scones…

• Needless to say, the large scones are very high in calories (about 450 calories and up, per scone) and loaded in sugar.  …YIKES! …and no thanks!
• Plus, they cost more than mini scones. So you can imagine how disappointed I was when I discovered Starbucks only had the large-size scones, and not making the mini ones anymore.
• Best of all, one mini pumpkin scone is only 75 calories!  So you can have two – guilt-free!

So today, we’ll show you how to make them easily and for a fraction of the cost.

With this easy recipe, you too can make them in your kitchen, and enjoy them all season long. So let’s get started, shall we…

How to make Starbucks Mini Pumpkin Scones?

Starbucks Pumpkin Scones Copycat Recipe is very straightforward, and not complicated. Below is our list of ingredients you will need, along with step-by-step photos to make these mini pumpkin scones.

Ingredients Needed: (*full recipe card below!)

• all-purpose flour
• light brown sugar
• some spices – ground cinnamon, ground nutmeg, ground cloves, and ginger
• baking soda, and salt
• butter 
• pumpkin puree
• some milk or non-dairy milk
• 1 large egg
• vanilla extract
• and powdered sugar – needed for the glaze

Directions:

There are a few easy steps to making these mini pumpkin scones. 

STEP 1: Make the dough: 

1.  Mix all dry ingredients.

2.  Then add the pieces of butter.

3.  Mix the butter into the flour mixture, using your hands.

4.  Next, add in all the wet ingredients and mix until it is incorporated.  The dough will be very sticky.  Then add in the remaining flour. 

QUICK NOTE: No need to chill the dough beforehand. But you can if you prefer.

STEP 2: Work the dough:

5.  Knead the dough in the bowl.

6.  Transfer to a floured surface.

7.  Pat the dough, and flatten it (about 1/2 to 3/4-inch thick) to an oval or rectangular shape.

8.  Then grab a rolling pin and a sheet of wax paper, and lightly roll over it, once, to make it seamless.

STEP 3: Slice and cut the dough into triangles, then bake:

9.  Slice or cut the dough into triangle pieces with a pizza cutter or knife.  I realized I cut them too big, and therefore, I  had to cut them again, into smaller triangles. 

Then bake them for 12 minutes.

STEP 4: Make the Glaze:

10. Make the glaze and dip each one into the glaze.  Let the glaze set. Then the final step is to make a second spiced glaze to drizzle over them.

Questions, Notes & Tips…

1. HOW TO SLICE THE DOUGH? It is best to slice the dough, vertically into 3 pieces (not in half, as shown in the photo). Then cut into triangles.  This will allow you to cut into small triangles easily.
2. WHAT IF THE CUTS ARE NOT PERFECT? When cutting them into triangles, don’t fret to make them perfectly shaped.  They will bake evenly.
3. CAN WE CHILL THE DOUGH? The dough will be very soft.
4. HOW MANY “MINI” SCONES WILL IT YIELD? This recipe will yield 32 to 36 mini scones, enough to share with family and friends.
5. HOW MANY “LARGE” SCONES WILL THIS RECIPE YIELD? This recipe will also make the large scones, about 16 large ones.
6. STORING & FREEZING: Best to keep this scones in a sealed container. They will stay fresh on your counter for up to 3 days, and longer if kept chilled in the refrigerator. They will freeze well, and for up to one month.

Additional Pumpkin Treats!

• Gluten-Free Pumpkin Magic Bars
• Pumpkin Cranberry Nut Cookies
• Pumpkin Crumb Cake
• Best Pumpkin Cookies with Vanilla Cream Cheese Frosting
• Easy Pumpkin Spice Cinnamon Rolls

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Starbucks Pumpkin Scones Copycat

Yield: 32 to 36 mini scones

Prep Time: 16 minutes

Cook Time: 12 minutes

Total Time: 28 minutes

Starbucks Pumpkin Scones Copycat is our favorite recipe for these mini pumpkin scones.  Moist, tender, and totally delicious!  These mini pumpkin scones make the perfect little snack to serve with your favorite tea or coffee! Easy to make, lower in calories, and budget-friendly.

Print

Ingredients

• 2 + 1/4 cups ( 272g) all-purpose flour - divided
• 1/3 cup ( 65g) packed light brown sugar
• 3/4 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup (115g) butter ( 1 stick, or 8 Tbsp.)- cut into pieces
• 1/2 cup (113g) pumpkin puree
• 2 Tbsp. any non-dairy milk
• 1 large egg
• 2 tsp. vanilla extract

For The GLAZE:

• 1 cup (130g) powdered sugar
• 2 Tbsp. water

For Spiced Glazed:

• 1 cup (130g) powdered sugar
• 1/4 tsp. cinnamon
• 1/8 tsp. ground cloves
• 1/8 tsp. ginger
• dash of nutmeg
• 1 Tbsp. water

Instructions

1. Preheat oven to 400 degrees F (204.4C). Place a sheet of parchment paper on two baking sheets and set them aside.
2. In a large mixing bowl, stir 2 cups of flour with the rest of the dry ingredients. Cut the butter into pieces and add them to the flour mixture. Using both hands to mix the butter into the flour mixture, until it is very crumbly.
3. Next, in a small mixing bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.
4. Make a well in the flour mixture and pour in the pumpkin puree mixture and use a wooden spoon to blend until all the flour is well incorporated. The dough will be very sticky at this point. Now, you can use your hands to knead the dough inside the bowl. Now, sprinkle in the remaining 1/4 cup of flour, and work it into the dough.
5. Place the dough onto a floured surface. Gently pat it to flatten. Flip it over and continue to flatten to shape it into an oval or rectangular, at least 1/2-inch thick.
6. Use a cookie cutter, or sharp knife to slice the dough vertically into 3 sections, then cut into mini triangles. If you need to, flour the cookie cutter or knife to help cut into triangles.
7. Use a spatula to transfer the mini scones onto a baking sheet.
8. Bake for 12 to 14 minutes, or until they show cracks on top.
9. Remove and allow the scones to cool completely on the wire rack before glazing.

Directions for Glazing:

1. Using a fork, first blend the powdered sugar with water in a small bowl. Take each scone, one at a time and dip into the glaze and allow to drip off excess. Then transfer it back to the wire rack and allow the glaze to set. Continue until all the scones have been dipped.

To Drizzle the Spiced Glaze:

1. In the same bowl, blend the powdered sugar with all the spices and water. Use a fork to drizzle over each scone. Allow the glaze to settle and dry before storing them in a container.
2. Yields: 32 to 36 mini pumpkin scones

Notes

It's best to allow the scones to cool before glazing them.

Glazing the scones is optional, but they are so much more delicious with both glazes.

Nutrition Information:

Yield: 32 to 34 mini scones Serving Size: 1 mini scone
Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 1.8gCholesterol: 13mgSodium: 42mgCarbohydrates: 11gFiber: .3gSugar: 5.1gProtein: 1g

Did you make this recipe?

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Any questions,  please ask away! Are you cooking or baking with us?  If you try our Starbucks Pumpkin Scones Copycat recipe, let us know and leave a comment with a star rating on our recipe card!

Happy Baking! 🙂

Thanks for stopping by!

xo Anna and Liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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