Anabelle The Pioneer Woman Pumpkin Scones capture all the warm, cozy flavors of fall in every buttery bite. With a flaky texture, fragrant pumpkin spice aroma, and a light glaze on top, these scones are perfect for a morning treat or an afternoon pick-me-up with coffee. They balance sweetness and spice beautifully, making them a favorite during the pumpkin season.
A Quick Glimpse at Pioneer Woman Pumpkin Scones
Pumpkin scones are a classic American-style baked good, influenced by traditional British scones but adapted with warm spices and pumpkin puree. The Pioneer Woman’s version focuses on a tender interior, crisp golden edges, and a sweet drizzle that ties everything together. These scones are quick to prepare, ideal for fall gatherings, or even for freezing and baking later.
Why This Recipe is Worth Trying
- Flaky yet moist texture – perfectly balanced crumb every time.
- Warm seasonal flavors – cinnamon, nutmeg, and ginger shine through.
- Easy to make at home – no mixer required.
- Freezer-friendly – bake fresh whenever you crave a cozy snack.
- Perfect with coffee or tea – a bakery-quality treat made in your kitchen.
Essential Ingredients for This Recipe
Dry Ingredients:
- All-purpose flour – 2 cups
- Baking powder – 2½ tsp
- Brown sugar – ⅓ cup
- Salt – ½ tsp
- Ground cinnamon – 1 tsp
- Ground nutmeg – ¼ tsp
- Ground ginger – ¼ tsp
- Ground cloves – ⅛ tsp
Wet Ingredients:
- Cold unsalted butter – ½ cup (1 stick), cut into cubes
- Pumpkin puree – ½ cup (not pumpkin pie filling)
- Heavy cream – ¼ cup
- Large egg – 1
- Vanilla extract – 1 tsp
For the glaze:
- Powdered sugar – 1 cup
- Milk or cream – 2 tbsp
- Ground cinnamon – ¼ tsp (optional for spiced glaze)
Useful Equipment
- Mixing bowls
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Cooling rack
Directions to Make Pioneer Woman Pumpkin Scones
Step 1: Preheat and prepare the baking sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Mix the dry ingredients
In a large bowl, whisk together flour, baking powder, brown sugar, salt, and all the spices until well combined.
Step 3: Cut in the butter
Add cold butter cubes to the dry mixture. Use a pastry cutter or your fingertips to work the butter in until the texture resembles coarse crumbs. The cold butter creates that signature flaky scone texture.
Step 4: Combine wet ingredients
In another bowl, whisk pumpkin puree, cream, egg, and vanilla extract until smooth.
Step 5: Form the dough
Pour the wet mixture into the dry ingredients. Stir gently until the dough just comes together — do not overmix. Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
Step 6: Cut and bake
Cut the dough into 8 wedges like a pizza. Place them on the prepared baking sheet, spacing slightly apart. Brush the tops with a little cream for shine. Bake for 14–16 minutes, or until golden brown on top.
Step 7: Cool and glaze
Cool the scones on a wire rack. In a small bowl, whisk powdered sugar, milk, and cinnamon (if using) until smooth. Drizzle over the cooled scones and let them set before serving.
What I Got Wrong (And How I Fixed It)
- Dough too sticky – chilled it for 10 minutes before shaping.
- Dense scones – avoided overmixing and used cold butter.
- Flat tops – shaped dough thicker for a higher rise.
- Too sweet glaze – reduced sugar slightly for balance.
Healthier Ways to Make Pioneer Woman Pumpkin Scones
- Swap part of the flour with whole wheat flour for extra fiber.
- Use coconut sugar instead of brown sugar.
- Substitute coconut oil for butter for a dairy-free option.
- Replace the glaze with a light honey drizzle for fewer calories.
Ingredient Substitutions for Pioneer Woman Pumpkin Scones
- Heavy cream → use milk with a tablespoon of melted butter.
- Brown sugar → use white sugar plus a teaspoon of molasses.
- Pumpkin puree → try mashed sweet potato for a similar texture.
- Butter → use plant-based margarine for vegan variation.
Unexpected Ways to Enjoy Pioneer Woman Pumpkin Scones
- With cream cheese frosting – for a dessert-like twist.
- As breakfast sandwiches – slice and fill with scrambled eggs.
- Topped with nuts – sprinkle chopped pecans or walnuts before baking.
- With caramel drizzle – adds a rich, decadent touch.
- Frozen treat – bake directly from frozen when needed.
Best Tips for Pioneer Woman Pumpkin Scones Success
- Keep the butter cold – this ensures a flaky texture.
- Don’t overwork the dough – mix until just combined.
- Use a sharp knife when cutting wedges to help them rise evenly.
- Chill before baking if the dough feels too soft.
- Cool completely before glazing to avoid melting.
Tasty Twists on Pioneer Woman Pumpkin Scones
- Maple-glazed version – replace milk with maple syrup in the glaze.
- Chocolate chip scones – fold mini chocolate chips into the dough.
- Cranberry pumpkin scones – add dried cranberries for a tangy flavor.
- Pumpkin spice latte scones – mix in a teaspoon of espresso powder.
- Savory scones – omit sugar and add herbs or cheese instead.
Best Ways to Store Your Pioneer Woman Pumpkin Scones
- Room temperature: up to 2 days in an airtight container.
- Refrigerate: up to 5 days for longer freshness.
- Freeze: up to 2 months; reheat before serving.
Ways to Warm It Up Again
- Microwave: heat for 15–20 seconds for a soft texture.
- Oven: reheat at 325°F for 8–10 minutes to restore crispness.
- Air fryer: warm at 300°F for 3–4 minutes.
Nutritional Breakdown (per scone)
- Calories: ~260
- Protein: 4g
- Carbohydrates: 36g
- Fat: 12g
- Fiber: 2g
- Sugar: 15g
- Sodium: 190mg
Pioneer Woman Pumpkin Scones
Pumpkin scones are a classic American-style baked good, influenced by traditional British scones but adapted with warm spices and pumpkin puree. The Pioneer Woman’s version focuses on a tender interior, crisp golden edges, and a sweet drizzle that ties everything together. These scones are quick to prepare, ideal for fall gatherings, or even for freezing and baking later.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients:
-
All-purpose flour – 2 cups
-
Baking powder – 2½ tsp
-
Brown sugar – ⅓ cup
-
Salt – ½ tsp
-
Ground cinnamon – 1 tsp
-
Ground nutmeg – ¼ tsp
-
Ground ginger – ¼ tsp
-
Ground cloves – ⅛ tsp
Wet Ingredients:
-
Cold unsalted butter – ½ cup (1 stick), cut into cubes
-
Pumpkin puree – ½ cup (not pumpkin pie filling)
-
Heavy cream – ¼ cup
-
Large egg – 1
-
Vanilla extract – 1 tsp
For the glaze:
-
Powdered sugar – 1 cup
-
Milk or cream – 2 tbsp
-
Ground cinnamon – ¼ tsp (optional for spiced glaze)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, whisk together flour, baking powder, brown sugar, salt, and all the spices until well combined.
Add cold butter cubes to the dry mixture. Use a pastry cutter or your fingertips to work the butter in until the texture resembles coarse crumbs. The cold butter creates that signature flaky scone texture.
In another bowl, whisk pumpkin puree, cream, egg, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients. Stir gently until the dough just comes together — do not overmix. Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
Cut the dough into 8 wedges like a pizza. Place them on the prepared baking sheet, spacing slightly apart. Brush the tops with a little cream for shine. Bake for 14–16 minutes, or until golden brown on top.
Cool the scones on a wire rack. In a small bowl, whisk powdered sugar, milk, and cinnamon (if using) until smooth. Drizzle over the cooled scones and let set before serving.
Pioneer Woman Pumpkin Scones
Pumpkin scones are a classic American-style baked good, influenced by traditional British scones but adapted with warm spices and pumpkin puree. The Pioneer Woman’s version focuses on a tender interior, crisp golden edges, and a sweet drizzle that ties everything together. These scones are quick to prepare, ideal for fall gatherings, or even for freezing and baking later.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients:
-
All-purpose flour – 2 cups
-
Baking powder – 2½ tsp
-
Brown sugar – ⅓ cup
-
Salt – ½ tsp
-
Ground cinnamon – 1 tsp
-
Ground nutmeg – ¼ tsp
-
Ground ginger – ¼ tsp
-
Ground cloves – ⅛ tsp
Wet Ingredients:
-
Cold unsalted butter – ½ cup (1 stick), cut into cubes
-
Pumpkin puree – ½ cup (not pumpkin pie filling)
-
Heavy cream – ¼ cup
-
Large egg – 1
-
Vanilla extract – 1 tsp
For the glaze:
-
Powdered sugar – 1 cup
-
Milk or cream – 2 tbsp
-
Ground cinnamon – ¼ tsp (optional for spiced glaze)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, whisk together flour, baking powder, brown sugar, salt, and all the spices until well combined.
Add cold butter cubes to the dry mixture. Use a pastry cutter or your fingertips to work the butter in until the texture resembles coarse crumbs. The cold butter creates that signature flaky scone texture.
In another bowl, whisk pumpkin puree, cream, egg, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients. Stir gently until the dough just comes together — do not overmix. Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
Cut the dough into 8 wedges like a pizza. Place them on the prepared baking sheet, spacing slightly apart. Brush the tops with a little cream for shine. Bake for 14–16 minutes, or until golden brown on top.
Cool the scones on a wire rack. In a small bowl, whisk powdered sugar, milk, and cinnamon (if using) until smooth. Drizzle over the cooled scones and let set before serving.
FAQs
Where did pumpkin scones originate?
Pumpkin scones have their roots in traditional British scones but gained popularity in American baking, where pumpkin became a seasonal favorite ingredient. The combination of flaky pastry and warm pumpkin spice flavors made them a fall staple, often enjoyed in coffee shops and homemade kitchens alike.
How do you make pumpkin scones moist and tender?
To make pumpkin scones moist, always use cold butter and avoid overmixing the dough. The pumpkin puree adds natural moisture, so gently fold it in until just combined. Baking at the right temperature and not overbaking also helps preserve a soft, tender crumb.
Can I freeze Pioneer Woman Pumpkin Scones before baking?
Yes, you can freeze unbaked pumpkin scones. Place the cut dough wedges on a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 extra minutes to the baking time for fresh, flaky results anytime.
Why did my pumpkin scones turn out dense?
Pumpkin scones can become dense if the butter melts before baking or if the dough is overworked. Keep the butter cold, handle the dough as little as possible, and ensure your baking powder is fresh for the perfect light and flaky texture.
Wrapping It Up
The Pioneer Woman Pumpkin Scones offers everything you love about fall — soft, flaky, and infused with pumpkin spice warmth. These golden scones make mornings feel special and pair beautifully with coffee or tea.
