Easy and Delicious Pioneer Woman Pumpkin Scones
Every fall, my kitchen transforms into a cozy haven, overflowing with spices, warm sweaters, and the scent of freshly baked goods wafting through the air. Fluttering leaves, pumpkin spice lattes, and the excitement of the holiday season fill my heart with joy, and there’s nothing quite like diving into the warm, comforting embrace of freshly baked pumpkin scones. If there’s one recipe I gravitate to this time of year, it’s the Pioneer Woman Pumpkin Scones.
This delectable scone recipe has a charming connection to my childhood. A few years ago, while flipping through my cookbook shelf, I stumbled upon Ree Drummond’s recipe. At the time, I was still a novice in the kitchen. The thought of attempting scones intimidated me. After a flurry of failed biscuits and bread attempts that had my family raising an eyebrow, I hesitated. However, with the vibrant colors of autumn creatively beckoning me, the idea of pumpkin scones was too good to pass up. I was determined to conquer this challenge.
As I gathered my ingredients—flour, sugar, pumpkin puree, and spices—the familiar, comforting smell of cinnamon took me back to my grandmother’s kitchen, where she would create little joys that made our family gatherings special. The memory of her soft tunes humming in the background made the kitchen atmosphere feel warm and inviting.
Why You’ll Love This Recipe
- Easy to Make: Seriously, even if you’re a kitchen newbie, you can ace this recipe.
- Flavor Explosion: The combination of spices creates a cozy, autumnal flavor perfect for sipping tea or coffee.
- Leftover Magic: Enjoy these scones days later; they freeze beautifully.
- Picky-Eater Approved: The gentle sweetness of the scones makes them appealing to everyone.
- Versatile: Great for brunch, casual snacks, or even dessert!
These pumpkin scones are a warm hug on a chilly fall evening and somehow manage to turn even the ragged edge of a long day into something special.
What Makes This Recipe Special?
What sets this pumpkin scone recipe apart is the nuanced blend of spices: a flourish of cinnamon, nutmeg, and ginger meld beautifully with the earthiness of pumpkin puree. I particularly love how cutting in the cold butter adds that delightful flaky texture that makes biting into these scones pure bliss. Plus, the simple step of adding heavy cream, egg, and vanilla elevates these scones into a realm of moist, tender goodness.
They are a joyful reminder that baking isn’t merely about winning awards, but rather about creating memories. I could’ve never imagined the chaos of flour flying everywhere while I attempted to measure out precisely 2 cups of flour could lead to such a flavorful revelation!
Ingredients
- 2 cups all-purpose flour: The backbone of any scone, it’s important to measure it accurately to avoid dense scones. I prefer King Arthur Flour for its consistency.
- 1/4 cup sugar: This adds just the right amount of sweetness without being overbearing.
- 1 tablespoon baking powder: A crucial leavening agent ensuring your scones rise perfectly; don’t skimp on this!
- 1 teaspoon ground cinnamon: Not just for flavor; this is the essence of autumn encapsulated in a spice jar.
- 1/2 teaspoon ground nutmeg: Adds warmth and complexity. Honestly, a little goes a long way here.
- 1/2 teaspoon ground ginger: Gives that gentle zing that harmonizes beautifully with the pumpkin.
- 1/2 teaspoon salt: Balances out the sweetness and brings all the flavors together.
- 1/2 cup unsalted butter, cold and cubed: The key to flaky scones—the colder, the better!
- 1/2 cup pumpkin puree: My personal favorite—rich and flavorful, it provides moisture and that cozy pumpkin taste.
- 1/4 cup heavy cream: Adds tenderness and richness; don’t try to swap it out for milk—you’ll miss the joy of biting into that lush texture!
- 1 large egg: Binds everything beautifully together.
- 1 teaspoon vanilla extract: Just because—it adds a nice fragrance to the scones.
Now, before we jump into baking, let me give you a quick heads-up. While experimentation is fabulous, I wouldn’t recommend swapping out the butter for margarine. The unsalted butter plays a significant role in achieving the desired flaky texture. And, whatever you do, don’t rush the cold butter cutting process—it’s vital for those perfect scones!
How to Make It Step-by-Step
Let’s gather our spirits (and ingredients) to create these lovely scones.
Step 1: Preheat your oven to a comforting 400°F (200°C). Line a baking sheet with parchment paper, which makes clean-up easier and gives a lovely bottom crust to the scones.
Step 2: Grab a large bowl and whisk together 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and the spices (cinnamon, nutmeg, ginger, and salt). The colors swirl together, and I can’t help but breathe in the heavenly scent.
Step 3: Time for the butter! Cold and cubed unsalted butter gets mixed in next. Using a pastry cutter, fork, or even your fingertips, blend until it resembles coarse crumbs. Oops—don’t overthink it! You want that buttery flavor to coat the flour without melting away (and here is my lesson learned; the first time, I worked the butter too much and ended up with a tough scone; lesson learned—aim for a tender crumb!).
Step 4: In a separate bowl, mix the pumpkin puree, heavy cream, egg, and vanilla extract. This bright orange mixture is going to be your scone’s lifeblood, no kidding!
Step 5: Pour those wet ingredients into the dry ones and stir gently. Don’t overmix—it’s like a gentle hug and will keep those scones fluffy.
Step 6: Now comes the messy part! Turn your dough out onto a floured surface and pat it into a circle about 1 inch thick. Dust flour as you go—we’re not trying to bring the dough to life, just to flatten it gently.
Step 7: Cut the circle into wedges or use a cute cookie cutter if fancy vibes are your thing. This is where my scone sizes often get wildly inconsistent; some are charming yet colossal, while others are just bite-sized nuggets! But hey, personality matters, right?
Step 8: Place the scones onto the lined baking sheet, giving them a little space—imagine them at a café, waiting to greet their friends.
Step 9: Bake for 15-20 minutes until golden brown. Remember that glorious smell from earlier? It gets stronger and makes you wonder why you waited so long to bake these beauties.
Step 10: After removing the scones from the oven, let them cool just slightly before indulging. I mean, some patience is necessary, but let’s be real—I often forget that step and dive right in!
Tips for Best Results
Some tried-and-true tips for these scones.
- Using extremely cold butter is key. You might even want to put it in the freezer for about 15 minutes before cutting it.
- Don’t be timid with adding spices; you can tweak the amounts to suit your taste preference.
- If the dough feels too sticky, a little more flour while you’re shaping it can help maintain that ideal texture.
- For an extra touch, sprinkle a bit of sugar on top of the scones before baking for a sweet crunch!
Ingredient Substitutions & Variations
- If you’re out of pumpkin puree, you can use sweet potato puree or even applesauce in a pinch.
- For a dairy-free alternative, swap the heavy cream for coconut cream. Just know that it will impart some coconut flavor.
- If you want a healthier twist, consider using whole wheat flour—though they might be denser, the flavor remains!
- Feeling adventurous? Add chocolate chips or cranberries for bursts of sweetness!
Serving Suggestions
Pumpkin scones are delightful on their own, but when paired with a warm cup of coffee or spiced chai tea, it’s like entering a hug-fest. You can also drizzle a bit of icing on top for extra indulgence!
And imagine curling up with these scones and a rom-com on a rainy day—they’re the perfect comfort treat.
How to Store and Reheat Leftovers
These scones can be kept in an airtight container for about three days. If you’re anything like me, I often munch on them for breakfast, so leftovers never last! For freshness, place them in the freezer. Just layer them with parchment paper in a zip-top bag, and they should keep for a good couple of months.
To reheat, pop them in the oven at 350°F for about 10 minutes. Honestly, they taste just as good as when they first come out!
Make-Ahead and Freezer Tips
If you want to get a head start, prepare the dough and freeze it before cutting into scones. Just wrap it tightly in plastic wrap or use a freezer-safe bag. When you’re ready to bake, simply thaw in the fridge overnight and cut them before baking.
Common Mistakes to Avoid
- Overworking the dough leads to tough scones—go easy on it!
- Ensure your baking powder is fresh; expired baking powder can leave you with sad, flat scones.
- Forgetting to measure flour properly can ruin the consistency; spoon and level it instead of scooping directly—it makes all the difference which I learned the hard way (oops!).
Frequently Asked Questions (FAQ)
-
Can I use fresh pumpkin instead of canned?
Yes! Just ensure it’s roasted and pureed smoothly. -
Do I have to chill the dough?
No need! Just mixing and shaping the dough is adequate for this recipe. -
Can I substitute non-dairy ingredients?
Absolutely, coconut milk works great as a substitute, and vegan butter can replace butter. -
Can I double the recipe?
You certainly can! These scones are great for gatherings or family brunches.
Cooking Tools You’ll Need
- Mixing bowls: A medium and a large one for effective mixing.
- Whisk: Essential for combining dry ingredients.
- Pastry cutter: If you don’t have one, two forks work too!
- Baking sheet and parchment paper: For easy cleanup and crisp bottoms.
- Measuring cups and spoons: Accurate measurements are key.
Final Thoughts
Baking these Pioneer Woman Pumpkin Scones has become a cherished autumn tradition in my kitchen. It creates a beautiful atmosphere, encourages creativity, and allows me to share warm, homemade goodies with loved ones.
I hope this warm hug in the form of a scone becomes a cherished recipe in your home, too. Perhaps you’ll share a cup with friends, or enjoy them during a quiet moment to reflect.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Pioneer Woman Pumpkin Scones
Ingredients
Dry Ingredients
- 2 cups all-purpose flour King Arthur Flour preferred for consistency.
- 1/4 cup sugar Adds the right amount of sweetness.
- 1 tablespoon baking powder Crucial leavening agent.
- 1 teaspoon ground cinnamon Essential autumn flavor.
- 1/2 teaspoon ground nutmeg Adds warmth and complexity.
- 1/2 teaspoon ground ginger Offers a gentle zing.
- 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed Key for flaky texture.
- 1/2 cup pumpkin puree Provides moisture and flavor.
- 1/4 cup heavy cream Adds tenderness.
- 1 large egg Binds the ingredients together.
- 1 teaspoon vanilla extract Enhances fragrance.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix pumpkin puree, heavy cream, egg, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Turn the dough onto a floured surface and pat into a 1-inch thick circle.
- Cut into wedges or use a cookie cutter.
- Place the scones on the prepared baking sheet with space in between.
- Bake for 15-20 minutes until golden brown.
- Let them cool slightly before serving.
