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Pioneer Woman Pumpkin Scones

Pioneer Woman Pumpkin Scones
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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.

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

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 set before serving.

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