Pioneer Woman Pumpkin Scones​

This easy Pioneer Woman Pumpkin Scones recipe is a cozy, autumn treat perfect for breakfast or a quick snack. Made with creamy pumpkin puree and warm spices, these scones are both fluffy and flavorful. With simple ingredients like canned pumpkin and butter, you’ll have delicious homemade scones ready in no time!

Ingredients Needed:

For the Scones:

• 3 cups all-purpose flour (plus extra for dusting)
• 2/3 cup packed brown sugar
• 1 tablespoon baking powder
• 2 teaspoons pumpkin pie spice
• 8 tablespoons (1 stick) salted butter, cubed and chilled
• 1 cup canned pumpkin puree
• 1/4 cup heavy cream (plus extra for brushing)
• 2 large eggs

For the Icing:

• 5 cups powdered sugar, sifted
• 1/3 cup strong brewed coffee (add more as needed for thinning)
• 2 tablespoons salted butter, melted
• Pumpkin pie spice, for sprinkling

How To Cook Pumpkin Scones​:

1. Preheat the oven: Set your oven to 425°F and line a baking sheet with parchment paper or a baking mat.
2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and pumpkin pie spice.
3. Cut in the butter: Add the chilled butter cubes to the flour mixture. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
4. Mix wet ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, and eggs until smooth.
5. Form the dough: Pour the wet ingredients into the dry mixture and gently stir until a dough forms. Avoid overmixing.
6. Shape and cut the dough: On a floured surface, press the dough into a rectangle approximately 15 inches long, 3 inches wide, and 1/2 inch thick. Cut the dough into 12 equal triangles.
7. Prepare for baking: Transfer the scones to the prepared baking sheet, brush the tops with extra heavy cream, and bake for 20-23 minutes, until the scones are puffed and golden. Let cool completely.

Make the Icing

1. Prepare the icing: In a large bowl, combine the sifted powdered sugar, brewed coffee, and melted butter. Stir until smooth. Add a bit more coffee if the icing is too thick to pour.
2. Ice the scones: Spoon a generous amount of icing over each cooled scone, letting it drizzle over the sides. Sprinkle each scone with a pinch of pumpkin pie spice.
3. Set and serve: Allow the icing to set for about 10 minutes before serving. Enjoy immediately, or store in an airtight container at room temperature for up to 2 days.

Recipe Tips

• Use Cold Butter for Flakiness: Make sure the butter is very cold before cutting it into the flour mixture. This helps create a flaky texture by forming small pockets of air when the butter melts during baking.
• Don’t Overmix the Dough: Once you add the wet ingredients to the dry, stir gently just until the dough comes together. Overmixing can make the scones tough and dense, so keep a light touch.
• Shape the Dough Evenly: Press the dough into a rectangle with an even thickness, around 1/2 inch. This will ensure that all scones bake evenly and rise properly in the oven.
• Adjust Icing Consistency Carefully: For perfect icing, add brewed coffee gradually until the icing is thick but still pourable. This way, it will set nicely on the scones without being too runny.
• Let the Icing Set Before Serving: After adding the icing, give it about 10 minutes to set. This will prevent a mess and allow the icing to form a smooth, shiny finish on top.

How To Store & Reheat Leftovers

• Refrigerate: Place leftover pumpkin scones in an airtight container and store in the refrigerator for up to 3 days.
• Freeze: Wrap leftover pumpkin scones tightly in plastic wrap and place them in a freezer-safe bag. Store in the freezer for up to 3 months. When ready to enjoy, let the scones thaw at room temperature for about 1 hour before serving.
• Reheating: Preheat the oven to 300°F. Place leftover pumpkin scones on a baking sheet and warm for 5-7 minutes until slightly heated through. This will refresh the texture without drying them out.

Nutrition Facts

Serving Size: 1 scone (120g)

• Calories: 480
• Total Fat: 17g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 280mg
• Potassium: 0mg
• Total Carbohydrate: 78g
• Dietary Fiber: 2g
• Sugars: Not specified
• Protein: 6g

More Pioneer Woman Recipe:

• Pioneer Woman Cinnamon Raisin Bread
• Pioneer Woman Cinnamon Roll Monkey Bread
• Pioneer Woman Cinnamon Sugar French Toast Muffins
• Pioneer Woman Orange Cinnamon Rolls
• Pioneer Woman Cinnamon Pecan Waffles