Print

Pioneer Woman Pumpkin Scones Recipe

Pioneer Woman Pumpkin Scones Recipe
Print Recipe

★★★★★

5.1 from 15 reviews

These Pioneer Woman Pumpkin Scones are a delightful seasonal treat blending the warm flavors of pumpkin pie spices with tender, buttery scones topped with a sweet pumpkin glaze. Perfect for a cozy breakfast or afternoon snack in the fall.

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 spice (cinnamon, ginger, nutmeg, cloves blend)
  • 1/3 cup light brown sugar
  • 1 stick (8 tablespoons) 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 ground cinnamon

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, baking soda, pumpkin pie spices, and brown sugar until evenly combined.
  2. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
  3. Prepare Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk, and 1 egg until fully combined.
  4. Combine Wet and Dry: Stir the wet ingredients into the dry mixture gently just until a shaggy dough forms. Avoid overmixing to keep the scones tender.
  5. Shape Dough: Lightly flour a work surface and turn the dough out onto it. Fold the dough over itself like a letter twice to develop layers. Divide the dough in half and pat each half into a 6-inch round disk.
  6. Cut Scones: Using a sharp knife, cut each round into 8 equal wedges and place the wedges on a baking sheet lined with parchment paper. Freeze the scones while you preheat the oven.
  7. Preheat Oven and Egg Wash: Preheat oven to 400°F (204°C). In a small bowl, whisk together the remaining egg with 1 teaspoon water to make an egg wash. Brush this over the chilled scones.
  8. Bake: Bake the scones in the preheated oven for 12-15 minutes or until they are golden on top and cooked through.
  9. Make Glaze: While the scones bake, whisk powdered sugar, pumpkin puree, milk, and cinnamon together to make a smooth glaze.
  10. Glaze and Serve: Drizzle the glaze over the warm scones and serve immediately for best flavor and texture.

Notes

  • Keep the butter very cold for flaky scones.
  • Do not overmix the dough to avoid tough scones.
  • Freezing the scones before baking helps them hold shape and adds flakiness.
  • Use fresh pumpkin puree or well-stirred canned pumpkin puree for best taste.
  • Store leftover scones in an airtight container for up to 2 days or freeze for longer storage.

Nutrition

Keywords: pumpkin scones, Pioneer Woman, fall recipe, pumpkin spice, breakfast scones, homemade scones

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