Pumpkin Scones with Maple Frosting (better than Starbucks)

The first time I had a pumpkin scone at Starbucks I knew I had to make them mine!!  I just knew I had to make THEM!  I scoured the internet and low and behold I found a Starbucks copycat recipe.  In my most humble opinion I think these are much better.  The ones purchased from the store tend to be a bit dry.  The maple frosting is different from the original scone, but a nice twist.  This frosting is good on so many things.  I frost  pumpkin bread, maple pecan scones and now these delicious pumpkin scones with the sweet maple frosting.  These are delicious during the fall months, but make them any time of the year, that’s just how good they are.

Here are all the ingredients.  Salted butter was used and I reduced the salt amount just a bit.

Cut your butter into tiny cubes.  This helps you incorporate the butter into the flour a little easier.

Put the flour, baking powder and seasonings into a large bowl.  I use my hands to cut the butter into the flour.  This way you can feel the butter marry into the flour.

In a small bowl add the pumpkin puree, egg and 3 tablespoons of the buttermilk.  (If you don’t have buttermilk you can use cream)

Once you have mixed all the ingredients together into a large ball, place on a lightly floured surface and cut it in half.  Now if your mixture is a little too dry and not coming together, add just a little bit of buttermilk, 1 teaspoon at a time, until it holds together.

Press each ball of dough into a round disk, flattening out to about 1 inch thick.  Cut into eighths.

Place on a parchment lined baking sheet.  Bake in a preheated 400 degree oven for 12-15 minutes or until lightly golden brown and light and fluffy in the middle.  My oven runs a little hot, so I bake mine at 375 degrees f.  Everyone’s oven is a little bit different.  How well doyou know your oven?


While the scones are baking get out a large saucepan.  Place the butter, white sugar, brown sugar and heavy cream in the pan.

Whisk together as it melts.  Once the liquid comes to a slight boil, turn off heat and let it sit for 20 minutes.  This really is important to have it sit.  I tried to rush it once, threw the powdered sugar in right away and it was a grainy mess.

Once the mixture has been sitting for 20 minutes, whisk in the powdered sugar and vanilla.

Whisk until nice and smooth.  This is such a delicious and versatile frosting.

Frost each scone and watch them disappear!  These can easily be made the night before.  Makes 16 scones.

Starbucks Pumpkin Scones
Adapted from a recipee found on www.recipezaar.com

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt (I used a little less since I use salted butter)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
scant 1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons buttermilk, plus a few extra teaspoons if the dough is too dry
1 large egg

Pre-heat the oven to 400 degrees f.(I bake mine at 375 degrees, I think 400 is just too hot).  Line a baking sheet with parchment paper.

Combine the flour, sugar, baking powder, salt, and spices in a large bowl.  Using a pastry knife, fork, food processor or your hands, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious.  Set aside.

In a separate bowl, whisk together the pumpkin, buttermilk, and egg.  Fold the wet ingredients into the dry ingredients.  Form the dough into a ball.  Cut in half.

Pat out each dough ball onto a lightly floured surface and form them into 1-inch thick circles.  Use a large knife or a pizza cutter to slice the dough into eighths.  Place on prepared baking sheet.

Bake for 14 or 15 minutes.  Scones should begin to turn light brown.  Remove from oven and let cool on baking sheet.  Makes 16 scones.

Frost with the maple frosting.


1/4 cup butter
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup heavy cream
2/3 cup powdered sugar
1 teaspoon vanilla

In a large saucepan melt the butter, brown sugar, white sugar and heavy cream.  Bring to a low boil, turn off heat and let sit for 20 minutes.  Whisk and add in 2/3 cup powdered sugar and the vanilla.  Whisk until smooth.  Frost scones.



  1. Do you know some nice recipes for pizza dough without yeast?

  2. All traditional pizza dough has yeast. Try making a brown rice pizza crust instead. Use 2 cups cooked brown rice, 1 egg, beaten and 1/2 cup mozzarella cheese. Combine and press evenly into an oiled 12″ pizza pan. Add your toppings and bake in a pre-heated 350 degree oven for about 15-20 minutes (depending on your toppings).

  3. Is that really maple frosting? Because it just looks like plain frosting.

  4. True maple frosting, no. Plain frosting, no. This frosting has deep flavors that would make you think it was “maple” because of the brown sugar and cream that have been brought to a boil (caramelizing it somewhat). It is a must try and perfect on so many baked goods.

  5. I made these this morning and they were great! I added chocolate chips to a few (kid’s request) and we all agreed that they were better without them. The frosting was very good and didn’t taste like a powdered sugar glaze would have. I think you could easily double the recipe since our family of 5 ate them all. I added the recipe to my scone collection.

  6. what is powdered sugar,were do I get it.

  7. There is granulated sugar, and there is powdered sugar. Both sugars can be found in the baking aisle. All powdered sugar is, is finely ground to a powder, sugar. It makes for silky smooth frosting.

  8. OMG you just became my bff. I too have a love affair with Starbucks pumpkin scones. Thank you for your adventureous and persistence recipe seraching. Peace, Joan

  9. I have a maple pecan scone that you are going to flip for! Coming soon :)

  10. Thanks so much for sharing this recipe! I just finished making them and they’re worth every last sweet calorie! I’ll be making these a lot this fall! Thank you! Thank you!

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