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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/pioneer-woman-pumpkin-scones-recipe/