Hamdi Saidani This Pioneer Woman Pumpkin Scones recipe is a tender and flaky bake, which is made with real pumpkin puree and a blend of warm spices. It’s the perfect fall treat, ready in about an hour, plus chilling time.
Pioneer Woman Pumpkin Scones Ingredients
For the scones:
- 2 1/4 cups (286 grams) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/3 cup (66 grams) light brown sugar
- 1 stick (113 grams) unsalted butter, cold and cubed
- 1/2 cup (122 grams) canned pure pumpkin puree
- 1/4 cup buttermilk or heavy cream
- 2 large eggs, divided
For the glaze:
- 1 cup (125 grams) powdered sugar
- 1 tablespoon (15 grams) canned pure pumpkin puree
- 1 tablespoon milk
- 1/4 teaspoon cinnamon
How To Make Pioneer Woman Pumpkin Scones
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, baking soda, all the spices, and the brown sugar.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Mix the wet ingredients: In a separate measuring cup, whisk together the pumpkin puree, buttermilk (or cream), and 1 of the eggs.
- Form the dough: Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Mix with a fork until a shaggy, slightly sticky dough forms.
- Fold and shape: Turn the dough out onto a floured surface and pat it into a rough rectangle. Fold the dough like a letter (in thirds). Pat it out again and repeat the folding process. This creates flaky layers.
- Cut and chill the scones: Divide the dough in half. Gently pat each half into a 6-inch round, about ¾-inch thick. Cut each round into 8 wedges. Place the wedges on two parchment-lined baking sheets, about 2 inches apart, and place them in the freezer while the oven preheats.
- Bake the scones: Preheat the oven to 400°F. In a small bowl, beat the remaining egg with 1 teaspoon of water to create an egg wash. Brush the tops of the chilled scones with the egg wash. Bake for 12 to 15 minutes, until golden brown.
- Make the glaze and finish: While the scones cool slightly, whisk together the powdered sugar, pumpkin puree, milk, and cinnamon until a smooth glaze forms. Drizzle the glaze over the warm scones.
Recipe Tips
- How to get flaky scones? The secret is using very cold butter and not overworking the dough. The small pieces of butter melt during baking, creating steam pockets that result in a light, flaky texture.
- Why do I need to freeze the scones before baking? Chilling the scones in the freezer while the oven preheats is a crucial step. It ensures the butter is very cold, which leads to a better rise and helps the scones keep their shape instead of spreading out.
- Can I make these ahead of time? Absolutely. You can prepare the scones up to the point of cutting them into wedges. Store the unbaked scones in an airtight container in the fridge overnight or freeze them for up to a month. Bake directly from frozen, adding a couple of extra minutes to the baking time.
- Can I use something other than buttermilk? Yes, heavy cream is a great substitute and will result in a slightly richer scone.
What To Serve With Pumpkin Scones
These spiced scones are a perfect autumn breakfast or afternoon treat.
- A generous pat of salted butter
- A dollop of clotted cream and a drizzle of maple syrup
- A cup of hot coffee or a chai tea latte
How To Store Pumpkin Scones
- Room Temperature: Scones are best enjoyed the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days.
- Freeze: You can freeze the unbaked scones for up to one month. Bake them directly from the freezer as needed.
Pumpkin Scones Nutrition Facts
- Serving Size: 1 scone
- Calories: 195 kcal
- Fat: 8g
- Carbohydrates: 28g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my scone dough so sticky?
Pumpkin puree adds a lot of moisture, so the dough will be softer and stickier than a traditional scone dough. Use a light dusting of flour on your hands and work surface to make it manageable, but avoid adding too much extra flour, which can make the scones tough.
Can I use pumpkin pie filling instead of pumpkin puree?
No, it is not recommended. Pumpkin pie filling is already sweetened and spiced, which will throw off the balance of the recipe. Be sure to use 100% pure canned pumpkin puree.
Do I have to use the glaze?
The glaze is optional but highly recommended. It adds an extra layer of sweetness and pumpkin spice flavor. If you prefer, you can simply serve the scones plain or with a sprinkle of coarse sugar before baking.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Pancakes Recipe
- Pioneer Woman Pumpkin Banana Bread Recipe
- Pioneer Woman Curry Pumpkin Soup Recipe
Pioneer Woman Pumpkin Scones Recipe
Description
Tender, flaky scones packed with real pumpkin and warm autumn spices, finished with a sweet and simple pumpkin spice glaze.
Ingredients
Instructions
- Whisk together flour, baking powder, salt, baking soda, spices, and sugar. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together pumpkin puree, buttermilk, and 1 egg.
- Stir the wet ingredients into the dry until a shaggy dough forms.
- On a floured surface, fold the dough like a letter twice. Divide in half and pat each into a 6-inch round.
- Cut each round into 8 wedges and place on a parchment-lined baking sheet. Freeze while the oven preheats to 400°F.
- Brush the chilled scones with an egg wash (1 egg + 1 tsp water). Bake for 12-15 minutes until golden.
- Whisk together all glaze ingredients and drizzle over the warm scones.
Notes
- u003cliu003eUsing very cold butter and chilling the scones before baking are the most important steps for a flaky texture.u003c/liu003eu003cliu003eDo not overwork the dough; handle it as little as possible to keep the scones tender.u003c/liu003eu003cliu003eThe u0022foldingu0022 technique helps to create the classic, flaky layers of a good scone.u003c/liu003eu003cliu003eThese scones are best served fresh on the day they are baked.u003c/liu003e
Pioneer Woman Pumpkin Scones Recipe
