Pioneer Woman Pumpkin Scones Recipe

Introduction

These Pioneer Woman Pumpkin Scones are a perfect fall treat, combining warm spices and pumpkin flavor in a tender, flaky scone. They’re easy to make and ideal for breakfast, snack time, or a cozy afternoon tea.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 3 1/4 tsp pumpkin pie spices (cinnamon, ginger, nutmeg, cloves)
• 1/3 cup light brown sugar
• 1 stick cold unsalted butter, cubed
• 1/2 cup pumpkin puree
• 1/4 cup buttermilk
• 2 large eggs

Glaze

• 1 cup powdered sugar
• 1 tbsp pumpkin puree
• 1 tbsp milk
• 1/4 tsp cinnamon

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, salt, baking soda, pumpkin pie spices, and light brown sugar.
2. Step 2: Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Step 3: In a separate bowl, whisk together the pumpkin puree, buttermilk, and 1 egg until combined.
4. Step 4: Stir the wet ingredients into the dry mixture until a shaggy dough forms; be careful not to overmix.
5. Step 5: On a floured surface, gently fold the dough like a letter twice to create flaky layers. Then divide the dough in half and pat each half into a 6-inch round.
6. Step 6: Cut each round into 8 wedges and place the scones on a parchment-lined baking sheet. Freeze them while you preheat the oven to 400°F (200°C).
7. Step 7: Whisk the remaining egg with 1 teaspoon of water for an egg wash and brush it over the chilled scones. Bake for 12-15 minutes until golden brown.
8. Step 8: While baking, prepare the glaze by whisking together powdered sugar, pumpkin puree, milk, and cinnamon.
9. Step 9: Drizzle the glaze over the warm scones and serve.

Tips & Variations

• Use very cold butter and chill the scones before baking to achieve a flaky texture.
• Handle the dough minimally to keep the scones tender and light.
• The folding technique is key to creating classic scone layers—don’t skip it.
• For a richer flavor, substitute half of the buttermilk with heavy cream.
• Add chopped pecans or walnuts for extra crunch and depth.

Storage

These scones are best eaten fresh on the day they are baked. To store, place cooled scones in an airtight container at room temperature for up to 2 days. To keep longer, freeze unglazed scones wrapped tightly for up to 1 month; thaw and reheat in a warm oven before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly in this recipe and is the easiest option.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/4 cup of milk. Let it sit for 5 minutes before using.

Pioneer Woman Pumpkin Scones Recipe

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This Pioneer Woman Pumpkin Scones recipe offers a tender, flaky scone infused with warm pumpkin pie spices and pumpkin puree, perfect for a cozy autumn breakfast or snack. The scones are topped with a cinnamon-spiced pumpkin glaze for an extra touch of sweetness and seasonal flavor.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 16 scones 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scones:

• 2 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 3 1/4 tsp pumpkin pie spices (cinnamon, ginger, nutmeg, cloves)
• 1/3 cup light brown sugar
• 1 stick cold unsalted butter, cubed
• 1/2 cup pumpkin puree
• 1/4 cup buttermilk
• 2 large eggs

Glaze:

• 1 cup powdered sugar
• 1 tbsp pumpkin puree
• 1 tbsp milk
• 1/4 tsp cinnamon

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, baking soda, pumpkin pie spices, and light brown sugar until evenly combined.
2. Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.
3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk, and 1 large egg until smooth and combined.
4. Form Dough: Stir the wet ingredients into the dry ingredients gently until a shaggy dough forms, being careful not to overmix to keep the scones tender.
5. Fold Dough: Turn the dough out onto a floured surface and fold it like a letter (fold one third over the middle, then the other third over that) twice to build flaky layers.
6. Shape Scones: Divide the dough in half and gently pat each half into a 6-inch round disk. Cut each disk into 8 triangular wedges and place them on a parchment-lined baking sheet.
7. Chill: Freeze the scones on the baking sheet while preheating the oven to 400°F (200°C), this helps maintain a flaky texture.
8. Egg Wash: Whisk together 1 egg with 1 teaspoon water to create an egg wash. Brush the chilled scones with this to help them brown beautifully.
9. Bake: Bake the scones in the preheated oven for 12-15 minutes or until golden brown and cooked through.
10. Prepare Glaze: While the scones bake, whisk together powdered sugar, pumpkin puree, milk, and cinnamon until smooth.
11. Glaze and Serve: Drizzle the warm scones with the pumpkin glaze right after baking for a sweet finishing touch. Serve immediately for best freshness.

Notes

• Using very cold butter and chilling the scones before baking are crucial for a flaky and tender texture.
• Do not overwork the dough; minimal handling preserves the lightness of the scones.
• The folding technique creates classic flaky layers essential to good scones.
• These scones are best enjoyed fresh on the day they are baked.

Keywords: Pioneer Woman Pumpkin Scones Recipe, pumpkin scones, fall baking, pumpkin spice scones, autumn breakfast recipes