Pioneer Woman Pumpkin Scones Recipe

Introduction

These Pioneer Woman Pumpkin Scones capture the warmth of fall in every bite. Soft, spiced, and topped with a sweet pumpkin glaze, they make a perfect breakfast treat or afternoon snack for pumpkin lovers.

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
• 1/2 cup pumpkin puree
• 1/4 cup buttermilk
• 2 large eggs
• For the glaze:
• 1 cup powdered sugar
• 1 tbsp pumpkin puree
• 1 tbsp milk
• 1/4 tsp cinnamon

Instructions

1. Step 1: Whisk together the flour, baking powder, salt, baking soda, pumpkin pie spices, and light brown sugar in a large bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
2. Step 2: In a separate bowl, whisk together the pumpkin puree, buttermilk, and one egg until smooth.
3. Step 3: Stir the wet ingredients into the dry mixture until a shaggy dough forms. Avoid overmixing.
4. Step 4: Turn the dough onto a floured surface and fold it like a letter twice to build layers. Divide the dough in half and pat each half into a 6-inch round.
5. Step 5: Cut each round into 8 wedges and place them on a parchment-lined baking sheet. Freeze the scones while preheating the oven to 400°F (200°C).
6. Step 6: Prepare an egg wash by whisking the remaining egg with 1 teaspoon of water. Brush the chilled scones with the egg wash, then bake for 12–15 minutes until golden and cooked through.
7. Step 7: While the scones bake, whisk together the powdered sugar, pumpkin puree, milk, and cinnamon to make the glaze. Drizzle the warm scones with the glaze before serving.

Tips & Variations

• Use cold butter and handle the dough gently to keep the scones flaky and tender.
• Swap buttermilk for whole milk plus a teaspoon of lemon juice if you don’t have buttermilk on hand.
• Add chopped pecans or walnuts for extra texture and flavor.
• For a spicier kick, increase the amount of cinnamon or add a pinch of ground cloves in the dough.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in plastic wrap and foil for up to 3 months. Reheat frozen scones in a warm oven at 350°F (175°C) for 10-12 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly for these scones. Make sure it is plain pumpkin puree and not pie filling, which contains added sugars and spices.

How can I make the scones dairy-free?

Substitute the butter with a dairy-free margarine or solid coconut oil, and use a dairy-free milk alternative mixed with lemon juice or vinegar in place of buttermilk.

Pioneer Woman Pumpkin Scones Recipe

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4.9 from 98 reviews

Pioneer Woman Pumpkin Scones are tender, flaky scones infused with warm pumpkin pie spices and pumpkin puree. These delightful autumn treats feature a buttery dough with a subtle pumpkin flavor, baked to golden perfection, and finished with a sweet, cinnamon-spiced glaze. Perfect for breakfast, brunch, or a cozy seasonal snack.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 16 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scones:

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

Glaze:

• 1 cup powdered sugar
• 1 tablespoon pumpkin puree
• 1 tablespoon milk
• 1/4 teaspoon cinnamon

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, baking soda, pumpkin pie spices, and light brown sugar until well combined.
2. Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk, and one of the eggs until smooth.
4. Form Dough: Pour the wet ingredients into the dry ingredients and stir gently until a shaggy dough forms. Be careful not to overmix.
5. Shape Dough: Transfer the dough onto a floured surface. Fold the dough like a letter twice to help develop layers. Divide the dough into two equal halves and pat each half into a 6-inch round disk.
6. Cut and Chill: Cut each round into 8 wedges. Place the wedges on a parchment-lined baking sheet. Freeze the scones while preheating the oven to 400°F to help them hold their shape during baking.
7. Egg Wash and Bake: In a small bowl, whisk together the remaining egg and 1 teaspoon of water to make an egg wash. Brush the chilled scones with the egg wash. Bake in the preheated oven for 12 to 15 minutes or until the scones are golden brown on top.
8. Prepare Glaze: While the scones bake, whisk together powdered sugar, pumpkin puree, milk, and cinnamon in a bowl until smooth.
9. Glaze Scones: Remove scones from the oven and let them cool slightly. Drizzle the cinnamon pumpkin glaze over the warm scones and serve.

Notes

• Using cold butter and chilling the scones before baking helps create a flaky texture.
• You can substitute pumpkin pie spice with a mixture of ground cinnamon, ginger, nutmeg, and cloves in the specified proportions.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1/4 cup milk and letting it sit for 5 minutes.
• These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Reheat scones gently in the oven or microwave before serving for a warm treat.

Keywords: pumpkin scones, fall recipes, breakfast sweets, Pioneer Woman recipes, pumpkin puree scones, cinnamon glaze scones