Pioneer Woman Pumpkin Scones

Could a simple swap adding pumpkin to your morning scone boost flavor without adding hours to your baking routine? Pioneer Woman Pumpkin Scones bring that exact magic to your kitchen: tender, spiced wedges that bake in under an hour and deliver bakery-worthy texture. In this post you’ll get a tested, data-informed walk-through for making these scones at home, with substitution ideas, timing comparisons, and practical tips to master the recipe. For a fun seasonal spread, see this strawberry-rhubarb pie pairing I love: strawberry rhubarb pie.

Ingredients Needed

• 2 cups all-purpose flour the base: provides structure and a tender crumb when handled gently. Substitute: 1½ cups whole wheat + ½ cup all-purpose for nuttier flavor.
• 1/4 cup sugar lightly sweetens and helps brown the scones. Substitute: coconut sugar or 3 tablespoons maple syrup (reduce liquid).
• 1 tablespoon baking powder key leavening for lift.
• 1/2 teaspoon baking soda complements the baking powder when acid (pumpkin) is present.
• 1/2 teaspoon salt balances sweetness.
• 1 tablespoon ground cinnamon warm, aromatic backbone of the spice profile.
• 1/2 teaspoon ground nutmeg adds depth and a classic fall note.
• 1/4 teaspoon ground ginger brightens the spice mix.
• 1/2 cup unsalted butter, cold and cubed creates flaky layers; keep cold for sharp pockets of butter. Substitute: cold coconut oil for dairy-free.
• 1/2 cup pumpkin puree moistens and flavors; use plain canned or homemade.
• 1/4 cup milk binds the dough; use dairy or plant milk (almond, oat).
• 1 large egg enriches and helps structure; for vegan swap, use 3 tbsp aquafaba + 1 tsp baking powder (texture will change).
• Vanilla extract (optional) adds sweetness depth.

Sensory notes: the dough should smell warmly spiced, feel slightly sticky but workable, and hold cold butter pieces that melt into buttery pockets during baking.

Timing

• Preparation: 15 minutes
• Chill: 20 minutes
• Bake: 15–20 minutes
• Total: 50–55 minutes

This total (about 50 minutes) is roughly 20% faster than many layered scone or laminated pastries that require multiple chilling rounds, making this recipe a great weekday-or-weekend option when you want seasonal flavor without a long bake day.

How to Make Pioneer Woman Pumpkin Scones

Step 1: Preheat and prepare

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Doing this first prevents rushed cooling or uneven baking.

Step 2: Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices until evenly distributed. Even mixing ensures uniform lift and spice in every bite.

Step 3: Cut in the butter

Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized butter pieces. Keep the butter cold this is how you get flaky layers.

Step 4: Whisk wet ingredients

In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract if using. The pumpkin adds moisture and flavor; a smooth mixture prevents streaks.

Step 5: Combine wet and dry

Combine the wet and dry ingredients until just mixed. Overmixing develops gluten, which causes tough scones stop when no large streaks remain.

Step 6: Shape the dough

Turn the dough onto a lightly floured surface and gently knead a few times. Pat into a circle about 1 inch thick and cut into wedges using a bench scraper or knife.

Step 7: Chill before baking

Place the scones on the prepared baking sheet and chill in the refrigerator for 20 minutes. Chilling firms the butter and reduces spread, improving rise and flakiness.

Step 8: Bake

Bake for 15–20 minutes until golden brown and slightly firm to the touch. Rotate the pan halfway through if your oven has hot spots.

Step 9: Cool and serve

Let cool slightly before serving this helps set the interior texture and makes them easier to lift.

Nutritional Information

Estimated per scone (recipe yields ~8 scones):

• Calories: ~250–260 kcal
• Carbohydrates: ~30 g
• Protein: ~4 g
• Fat: ~13 g
• Fiber: ~1–2 g

Data insight: using whole wheat for half the flour raises fiber by ~2–3 g per scone and reduces net carbs slightly. Reducing sugar by half trims ~25 kcal per scone.

Healthier Alternatives For Pioneer Woman Pumpkin Scones

• Reduce sugar to 2 tablespoons or swap to erythritol for lower net carbs.
• Replace 1/4–1/2 the butter with Greek yogurt to cut fat and add protein texture will be slightly denser but still tender.
• Use a 1:1 gluten-free flour blend for a gluten-free version (expect crumbly texture; chill thoroughly).
• For vegan: use coconut oil or vegan butter and a flax “egg” (1 tbsp ground flax + 3 tbsp water).
• Add-ins: fold in chopped walnuts or pumpkin seeds for extra nutrients and crunch.

Serving Suggestions

Serve warm with a pat of honey butter, maple glaze, or plain clotted cream. For a coffeehouse pairing, try a cinnamon-maple butter and a medium roast coffee. For a cozy fall spread, serve alongside my simple pumpkin brownies: 2-ingredient pumpkin brownies. For brunch, offer whipped crème fraîche and fresh berries for brightness.

Common Mistakes To Avoid

• Overworking the dough yields tough scones; mix only until combined.
• Butter too warm no flaky layers; keep butter cubed and very cold.
• Skipping the chill scones may spread and become dense.
• Cutting wedges too thin thin wedges can overbake; aim for 1-inch thickness.
• Overbaking removes moisture; scones should be golden, not deeply browned.

Storing Tips For Pioneer Woman Pumpkin Scones

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled scones in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 325°F (160°C) for 8–10 minutes or microwave for 20–30 seconds to refresh.

Conclusion

Pioneer Woman Pumpkin Scones are a quick, dependable way to bring autumn flavors to your table with minimal fuss. This recipe balances flaky texture with warm spices and can be adapted for dietary preferences or reduced sugar. Try the recipe, share a photo, and tell me how you adapted it!

For more pumpkin-inspired scone variations, check out this Pumpkin Spice Chocolate Chip Scones recipe on Ree Drummond’s site: Pumpkin Spice Chocolate Chip Scones, and for a coffee-glazed option see this Pumpkin Scones with Coffee Glaze recipe on Food Network: Pumpkin Scones with Coffee Glaze Recipe | Ree Drummond | Food Network.

Frequently Asked Questions

Can I make the dough ahead?

Yes shape the wedges, arrange on the baking sheet, wrap tightly, and refrigerate up to 24 hours before baking. You can also freeze unbaked wedges for up to 1 month; bake from frozen, adding a few extra minutes.

How do I keep scones flaky, not dense?

Keep butter cold, handle dough minimally, and chill before baking. These steps preserve butter pockets and prevent gluten overdevelopment.

Can I use canned pumpkin pie filling instead of puree?

No pie filling contains sugar and spices which will alter sweetness and texture. Use pure pumpkin puree.

How many scones does the recipe make?

Typically 8 medium wedges. For smaller scones, cut into 10–12 pieces (adjust bake time down slightly).

Enjoy these fall treats, and if you try a modification or glaze, leave a comment I love hearing how readers personalize recipes.

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