Pumpkin Scones {Healthier Starbucks Copycat}

October 4, 2013

in Breads, Muffins, Cookies, Gluten Free, Healthier Fast Food, Healthy "MAKEOVERS", Kid Friendly, Recipes

Pumpkin Scones - Healthier Starbucks Copycat - BusyButHealthy.com

Whenever you walk into Starbucks, its hard not to notice all the treats behind the glass. If you’re like me, you do a little squeal inside when all the new fall and Christmas treats and drinks are released. While they aren’t too bad to have once in a blue moon, if you’re like me, you’d like to have them more often and not blow a days worth of calories.

A traditional Pumpkin Scone from Starbucks has 480 calories, 17 g fat, 78 g of carbs, 43 g of sugar and 6 g protein. Sigh…that’s like having a couple of chocolate bars. Since all their treats are made with wheat (I eat gluten free), I’ll typically avoid it all together. As you can see below, my version is not only healthier than the Starbucks version.  It has half the calories (or more if you skip the icing), half the fat, 1/3 of the carbs and 84% less sugar! Woah. To be honest, they don’t even taste “that” healthy, so that’s a big win in my book!

Pumpkin Scones_new

So I wanted to create a scone, that I’d eat too…and guess what…we like it even better than the original. I tested them side by side.

My first version turned out great, I just didn’t have the icing right…added too much milk, so the white sunk into the scone, but it was still delicious…

Once I tweaked to less milk in the icing, it came out great, and looked much more like a traditional Starbucks scone…

pumpkin scone 2

Sure the icing isn’t as thick as the Starbucks one, but I like it better this way anyway.  You actually taste more of the scone, and less of the icing.

2013-10-01 12.25.14


Pumpkin Scones {Healthier Starbucks Copycat}
Prep time
Cook time
Total time
Pumpkin Scones {Healthier Copycat Starbucks Recipe} Makes 8 scones
Recipe type: Snack
Yield: 8 scones
For the scones
  • 1.5 cups oat flour
  • 6 packets stevia
  • 2 scoops (or ½ cup) whey protein, vanilla (I used Whey Gourmet Naturelle)
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger (powdered)
  • ¼ tsp cloves
  • 3 Tbsp milk (I used unsweetened almond milk)
  • ½ cup pumpkin puree (I used canned pumpkin)
  • 2 egg whites (1/4 cup carton kind)
  • ⅓ cup (5 Tbsp) cold butter
For the sugar glaze
  • ⅓ cup icing (confectioners) sugar
  • 2 tsp milk
  • 3 tsp corn starch (optional)
  • 1-2 packets stevia (optional)
  • * I added the cornstarch and stevia to give it a little more volume without adding extra sugar, but you can omit if you want.
For the spiced glaze
  • ¼ cup icing (confectioners) sugar
  • ¼ tsp cinnamon
  • ⅛ tsp of each cloves, nutmeg & ginger
  • 2 tsp milk
  1. Preheat your oven to 425 degrees F.
  2. In a large bowl, mix together all the dry ingredients with a fork (oat flour through to cloves).
  3. In a separate smaller bowl, whisk together the pumpkin, 3 Tbsp milk and egg whites and whisk until smooth.
  4. With a pastry cutter or 2 knives, cut the butter into the bowl with the dry ingredients, and cut the butter until its about the size of peas.
  5. Add in the pumpkin mixture to the dry ingredients and fold together with a spatula until just combined. Mixture will be sticky. Place the dough on a lightly floured surface (I used about 1-2 Tbsp oat flour on my counter), and shape it into a rectangle. You'll want to handle it as little as possible, as it will be sticky. Cut into 8 triangles with a pizza cutter or sharp knife. Cut once through the middle length ways, then once width ways to make 4 large rectangular squares. Then cut each square in half diagonally to make triangles.
  6. Then with a spatula, carefully transfer each scone to your baking sheet (I lined my baking sheet with parchment paper). Place in the hot 425 degree F oven and bake for 12-13 minutes until its golden around the edges.
  7. Allow to cool completely, and meanwhile, mix together the icings in separate bowls. Using a pastry brush, brush the scones with the white glaze (or use a fork and drizzle them). Allow to set for about 5-10 minutes. Then using a fork or spoon, drizzle the spiced glaze over-top of the white.
*With the regular glaze, I used a pastry brush to lightly brush over the scones. If you want them heavily iced, you'll have to double the regular glaze recipe, as its a very light coating. But I wanted to keep the sugar down, and with the spiced icing as well, I find it plenty sweet enough.

Nutrition (per scone WITHOUT glazes) Calories: 168 Fat: 9.4 g Carbs: 14.2 g Fiber: 2.1 g Sugars: 0.3 g Sodium: 452 mg Protein: 8.7 g
Serving size: 1 scone with glazes Calories: 198 Fat: 9.4 g Carbs: 21.7 g Sugar: 7.5 g Sodium: 452 mg Protein: 8.7 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Kristi Carter

    These look delicious! One of my favorites at Starbucks! I only treat myself to one of these annually, so I look forward to trying your healthier copycat recipe. Any chance you could do a healthy copycat of the maple oat nut scone…or anything with maple in/on it? YUM! I’m sure you’re healthier copycat recipe for that would be equally delicious!

    • http://www.busybuthealthy.com Kristine Fretwell

      It is good! Hope you try it! I like anything maple, so I’ll add it to my list…thanks!

      • Kristi Carter

        Oh superduper…thanks, Kristine! 🙂

  • Alex

    Wow, these really do taste like the real deal. I realized at the last minute that I didn’t have whey protein and so I used the extra half cup of oat flour and they turned out great!

    • http://www.busybuthealthy.com Kristine Fretwell

      Awesome, glad to hear it!

  • Jaime

    I am so excited to try these! Like you, I love the Starbucks treats, but OMG, they’re sooo bad for you. You are a culinary genius for coming up with this. Question: my protein powder always comes out tasting funky when I bake with it. I asked you in a previous post about protein powders that would work, and I wasn’t able to find the kind you suggested. If I simply omitted the protein powder (sigh), what adjustments should I make to the liquid ingredients? Could I use more egg whites to up the protein content?

    • http://www.busybuthealthy.com Kristine Fretwell

      Which protein powder are you using? Whey protein? Yes, protein in recipes can turn out funky if you use too much. 2-3 scoops max, and I find it doesn’t work well in cookies. If you want to omit the protein, just add in extra oat flour…1/2 cup. Not sure there would be another way to up the protein without totally re-working the whole recipe.

      • Jaime

        Yes it’s whey – Iso100. I also use Syntha-6, which is whey. But thanks for the tip! I’ll try the extra oat flour. 😀

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