Irresistible Iced Pumpkin Spice Scones Recipe Better Than Starbucks

There’s something magical about that first bite of a Starbucks pumpkin spice scone in the fall—the crisp edges, the tender crumb, that heavenly spiced glaze melting on your tongue. For years, I’d line up just to get my fix, until one rainy morning when I thought: “I bet I can make these even better at home.” After what felt like a hundred batches (and a kitchen permanently dusted in flour), I cracked the code. These Iced Pumpkin Spice Scones (Starbucks Copycat) deliver everything you love about the café version—warm spices, moist pumpkin flavor, that irresistible sugary topping—but fresher, cheaper, and with that unbeatable homemade warmth. The secret? Using real pumpkin puree (not pie filling!) and a heavy hand with the cinnamon and nutmeg. My kids now beg for these on weekend mornings, and honestly? I don’t miss the drive-thru one bit.

Why You’ll Love These Iced Pumpkin Spice Scones

These scones are my go-to fall treat for so many reasons! Here’s why they’ll become your new obsession too:

• Bakery-perfect every time – crisp outside, soft inside, just like Starbucks (but fresher!)
• Faster than a coffee run – ready in under 30 minutes start to finish
• That perfect spice balance – not too sweet, with just the right pumpkin warmth
• So easy – no fancy equipment needed, just basic mixing and shaping

Trust me, once your kitchen smells like pumpkin and cinnamon, you’ll never want store-bought again!

Ingredients for Iced Pumpkin Spice Scones

Grab these simple ingredients – you probably have most in your pantry already! I’ve grouped them so you can check things off as you go:

Dry Ingredients

• 2 cups all-purpose flour (spooned & leveled)
• 1/3 cup granulated sugar
• 1 tbsp baking powder (yes, a full tablespoon!)
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or make your own blend)

Wet Ingredients

• 6 tbsp cold unsalted butter, cubed (straight from fridge)
• 1/2 cup pumpkin puree (not pie filling – see note!)
• 3 tbsp heavy cream (plus extra for brushing)
• 1 large egg
• 1 tsp vanilla extract

For the Glaze

• 1 cup powdered sugar
• 2 tbsp milk (any kind works)
• 1/4 tsp pumpkin pie spice

Ingredient Notes & Substitutions

Pumpkin puree vs pie filling: This is crucial! Pie filling has added sugars and spices that’ll throw off the recipe. Look for 100% pure pumpkin in cans. Dairy-free? Use coconut oil instead of butter and coconut milk for the cream/glaze. Gluten-free? A 1:1 GF flour blend works great – I like King Arthur’s. The dough will be stickier though, so chill it before shaping. And if you’re out of pumpkin pie spice, mix 1/2 tsp cinnamon + 1/4 tsp each ginger and nutmeg + pinch cloves.

How to Make Iced Pumpkin Spice Scones

Let’s get baking! These pumpkin scones come together in just a few simple steps – I’ll walk you through each one so they turn out perfect.

Preparing the Dough

First, preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together all the dry ingredients – flour, sugar, baking powder, salt, and pumpkin pie spice. Now for the butter! Using your fingers or a pastry cutter, work the cold cubes into the flour until the mixture looks like coarse crumbs with some pea-sized bits remaining. In another bowl, whisk the wet ingredients – pumpkin puree, cream, egg, and vanilla. Pour the wet ingredients into the dry and gently fold together just until no dry streaks remain. The dough will be shaggy – that’s perfect! Overmixing makes tough scones.

Shaping and Baking

Turn the dough out onto your prepared baking sheet. With lightly floured hands, pat it into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut the circle into 8 wedges (like a pizza!), but leave them touching – this helps them rise tall. Brush the tops with a little extra cream for golden color. Bake for 15 minutes until puffed and golden brown at the edges. Let them cool on the pan for 5 minutes before transferring to a rack.

Making the Pumpkin Spice Glaze

While the scones cool completely (important – warm scones will melt the glaze!), whisk together powdered sugar, milk, and pumpkin pie spice until smooth. The glaze should be thick but pourable – add more milk by the teaspoon if needed. Drizzle generously over each cooled scone and let set for 10 minutes before serving. That signature Starbucks look with none of the wait!

Tips for Perfect Iced Pumpkin Spice Scones

After making countless batches (and eating way too many “test” scones), I’ve picked up some foolproof tricks:

• Butter must be cold – I pop mine in the freezer for 10 minutes before cubing. Warm butter = flat scones.
• Sticky dough? Chill it 15 minutes before shaping – it’ll be much easier to handle.
• Parchment is your friend – no sticking disasters, and cleanup is a breeze.
• Resist over-grazing (the glaze, that is)! Wait until scones are completely cool, or you’ll get a sticky mess.

One last tip? Hide a few for yourself before your family finds them!

Serving and Storing Iced Pumpkin Spice Scones

Nothing beats biting into one of these pumpkin spice scones still slightly warm from the oven, with the glaze just set and a steaming cup of coffee nearby – pure fall bliss! For storing, I keep mine in an airtight container at room temperature (they’ll last about 3 days before getting stale). If you want to keep them longer, freeze the unglazed baked scones wrapped tightly in plastic, then thaw and glaze when ready to serve. Pro tip: pop a frozen scone in the microwave for 15 seconds before your morning coffee for an instant bakery-fresh breakfast!

Nutritional Information

Just so you know what you’re biting into (not that it’ll stop you from having seconds!): Each of these heavenly Iced Pumpkin Spice Scones clocks in at about 280 calories. Keep in mind that nutritional values are estimates and can vary based on the specific ingredients or brands you use. Here’s the breakdown per scone:

• Calories: 280
• Fat: 10g (6g saturated)
• Carbs: 42g
• Fiber: 1g
• Protein: 4g

Now go enjoy that scone – life’s too short to count every crumb!

FAQ About Iced Pumpkin Spice Scones

Got questions? I’ve got answers! Here are the most common things people ask me about these pumpkin spice scones:

Can I freeze the dough before baking?

Absolutely! Shape the dough into wedges on a baking sheet, freeze solid (about 2 hours), then transfer to a freezer bag. When craving hits, bake frozen scones at 400°F for 18-20 minutes – no thawing needed! They’ll taste just as fresh.

How can I make these dairy-free?

Easy swaps: use coconut oil instead of butter (measure it frozen, then grate it in), coconut cream for the heavy cream, and almond milk for the glaze. The texture will be slightly different but still delicious!

Why are my scones dry?

Two likely culprits: overmixing the dough (stop as soon as it comes together!) or overbaking (pull them at 15 minutes – they’ll continue cooking slightly as they cool). Also, make sure your pumpkin puree isn’t expired!

Can I skip the glaze?

Of course – they’re still tasty without it! For a lighter option, dust with powdered sugar. Though honestly? That spiced glaze is half the magic in my opinion…

For more delicious recipes and baking inspiration, check out our Pinterest page!

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