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Best Starbucks Copycat Pumpkin Cream Cheese Scones

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These tender, crumbly scones are filled with a secret pocket of tangy cream cheese and topped with a maple glaze. They come together in under 40 minutes and taste just like the coffee shop version—only better.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 tablespoon (14g) baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) cold unsalted butter, cubed
  • ½ cup (120g) canned pumpkin puree
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) full-fat cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese, ¼ cup powdered sugar, and ½ teaspoon vanilla extract together until smooth. Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
  5. Add the wet ingredients: In a separate small bowl, whisk together the pumpkin puree, heavy cream, and 1 teaspoon vanilla extract. Pour this into the flour-butter mixture and stir with a fork or spatula just until combined. The dough will look shaggy and a little dry.
  6. Bring the dough together: Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just until it holds together. Pat it into a ¾-inch thick rectangle, about 8×6 inches.
  7. Add the cream cheese filling: Dollop the cream cheese mixture in small spoonfuls over half of the dough rectangle, leaving a ½-inch border around the edges. Fold the other half of the dough over the filling, like closing a book. Gently press the edges to seal. Pat the dough back into a ¾-inch thick rectangle, about 7×5 inches.
  8. Cut the scones: Using a sharp knife or bench scraper, cut the dough into 6 rectangles or triangles. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake: Bake for 14-18 minutes, or until the edges are lightly golden and the tops look set. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. Make the glaze: While the scones cool, whisk together the sifted powdered sugar, maple syrup, and 1 tablespoon of cream or milk. Add more liquid a teaspoon at a time until it’s thick but pourable. Drizzle over the warm scones. Let the glaze set for 5 minutes before serving.

Notes

Keep all ingredients cold for best results. Do not overwork the dough. For taller, flakier scones, chill the shaped scones in the freezer for 10-15 minutes before baking. The cream cheese filling is the key to the coffee shop flavor—do not skip it.

Nutrition

Keywords: pumpkin scones, cream cheese scones, Starbucks copycat, fall baking, pumpkin cream cheese scones, easy scone recipe

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