Pioneer Woman Pumpkin Scones

This flaky, tender Pioneer Woman Pumpkin Scones recipe is made with pure pumpkin puree, warm autumn spices, and ready in 30 minutes. The sweet spiced glaze melting slightly into the warm pastries makes the perfect morning treat. I love baking these on crisp fall weekends when the house needs a cozy aroma.

Why This Classic Works

I used to struggle with dry, crumbly scones until I learned the importance of keeping the butter freezing cold. Cutting it into the flour creates tiny steam pockets during baking for maximum flakiness.

The moisture from the pumpkin puree actually makes this dough much more forgiving than traditional recipes. The slight orange tint and aromatic spices always catch guests by surprise.

Pioneer Woman Pumpkin Scones Ingredients

For the Scones:

• 3 cups all-purpose flour
• 1/2 cup dark brown sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/2 cup pure pumpkin puree
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract

For the Glaze:

• 1 1/2 cups powdered sugar
• 3 tbsp whole milk
• 1/4 tsp ground cinnamon

How To Make Pioneer Woman Pumpkin Scones

1. Mix the Dry Ingredients: Preheat oven to 400°F. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and cloves.
2. Cut in the Butter: Add the cold cubed butter and use a pastry blender to cut it in until the mixture resembles coarse crumbs.
3. Combine Wet Ingredients: In a separate bowl, whisk the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
4. Form the Dough: Pour the wet mixture into the dry ingredients and stir gently just until the dough comes together into a shaggy mass.
5. Shape and Cut: Turn the dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 even wedges.
6. Bake the Scones: Place wedges on a parchment-lined baking sheet and bake for 14-16 minutes until the tops are golden brown.
7. Glaze the Scones: Whisk the powdered sugar, milk, and cinnamon. Drizzle the glaze over the scones once they have cooled slightly on a wire rack.

Recipe Tips

• Keep ingredients cold: Cold butter and heavy cream ensure the scones puff up nicely and stay incredibly flaky.
• Do not overmix: Mixing the dough too much will activate the gluten and result in tough, dense pastries.
• Use pure pumpkin: Make sure you grab pure pumpkin puree, not pumpkin pie filling, so you can control the sweetness and spices yourself.

What To Serve With Pumpkin Scones

Serve these warm pastries with a hot cup of black coffee or a frothy spiced chai tea latte. They also pair nicely with a dollop of clotted cream or softened cinnamon butter for an extra rich treat.

How To Store

Keep leftover scones in an airtight container at room temperature for up to 3 days. You can freeze unbaked scone wedges for up to 2 months and bake them straight from frozen, adding just a couple of extra minutes to the baking time.

FAQs

Can I use canned pumpkin pie filling?
No, pumpkin pie filling is already sweetened and spiced, which will throw off the recipe measurements. Stick to plain pure pumpkin puree.

Why did my scones turn out flat?
This usually happens if your butter was too warm or your baking powder is expired. Always use ice-cold butter for the best lift in the oven.

Can I make the dough ahead of time?
Yes, you can prep the dough and leave the unbaked wedges in the fridge overnight. Bake them fresh in the morning for the best texture.

Nutrition

• Calories: 320 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 55 mg
• Sodium: 180 mg
• Total Carbohydrate: 45 g
• Protein: 4 g

Try More Recipes:

• Pioneer Woman Grapefruit Tart
• Pioneer Woman Pumpkin Sugar Cookies
• Pioneer Woman Fried Apple Hand Pies