The Pioneer Woman Tasty Kitchen
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Pumpkin Spice Scones

4.93 Mitt(s) 15 Rating(s)15 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 5

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Level: Intermediate

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Description

Step aside, Starbucks. There’s a new scone in town.

Ingredients

  • FOR THE SCONES:
  • 2 cups Flour
  • ⅓ cups Brown Sugar, Tightly Packed
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ginger Powder
  • ½ teaspoons Nutmeg
  • 1 teaspoon Orange Zest, Or Lemon, Optional
  • 1 stick Unsalted Butter, Frozen
  • ½ cups Pumpkin Puree
  • ½ cups Heavy Cream
  • FOR THE ICING (OPTIONAL):
  • 1 cup Powdered Sugar
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Ginger Powder
  • 2 teaspoons Corn Syrup (Or 2 Squirts)
  • 1 teaspoon Vanilla
  • Heavy Cream (Enough To Let Icing Reach Consistency Of Honey)
  • ½ cups Toasted, Chopped Walnuts

Preparation

Mix flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and zest with a fork and add the frozen butter by grating it on a cheese grater over the flour mixture. (Note: work quickly, holding the frozen butter in its wrapper and a paper towel to keep it from melting.)

Mix butter curls into the flour mixture with a fork. In a small bowl, mix the pumpkin and cream and pour into the flour/butter mixture. Fold with a wooden spoon just until flour is moistened, then turn out onto a lightly floured board and gently knead over a couple of times.

Pat into a circle about 1 inch thick and cut into 8 sections like pie slices. Separate scones onto a cookie sheet and place them in the freezer for 30 minutes. (Or make these ahead and place them in the fridge overnight.)

Bake at 400ºF for about 25 minutes till just firm and golden around the edges. Let cool to room temperature.

For the icing (this is optional, but yummy!):

Mix the powdered sugar, cinnamon, ginger powder, corn syrup, and vanilla. Add heavy cream in small amounts at a time, stirring often, until icing reaches the consistency of honey.

With a large soup spoon, spoon the icing over the cooled scones and sprinkle toasted walnuts over the top. Let the icing set a bit before putting the scones away in an airtight container.

There you go! I think they are a little better after they’ve sat for a few hours.

You can thank me with flowers or better yet, money is nice, too.

22 Comments

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Avatar of Emilia

Emilia on 10.20.2011

Even though I over baked them, they were still amazing! I love how flaky and flavorful they are. This was my first time attempting to make a scone. I’ve always been a little afraid of making scones, but with this recipe you can’t go wrong!

Avatar of fruitjars

fruitjars on 11.14.2010

These are awesome! I agree with another commenter who recommended using maple syrup if you prefer not using corn syrup in the icing.

Avatar of downthelanegirl

downthelanegirl on 7.27.2010

These were absolutely delicious! Didn’t do the icing because I was in a hurry, but will try it next time. Loved the idea of shaving frozen butter because I hate cubing and cutting butter in. The shaving was so, so easy. This recipe is a keeper!

Avatar of llhh

llhh on 12.26.2009

Thanks for posting the recipe and photo. I thought the scones were easy to put together and tasted great. Loved the tip for grating the butter. I did find it easier, though, to grate the cold butter, then freeze it. I have since used that tip for making pie crusts. Can’t wait to try more of your delicious recipes.

Avatar of debrag

debrag on 12.1.2009

I had guests over this past weekend and decided to try my hand at scones. I’m so glad I did. This was one of the recipes that I tried. They were awesome! My daughter loves Starbucks pumpkin scones and this made her day! Thanks!

15 Reviews

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Avatar of kender3

kender3 on 1.19.2013

Nice scones, but wow the frozen butter grating is a total pain. For that reason, I won’t make them again.

Avatar of kerilee

kerilee on 11.10.2012

Flavor is wonderful and they are better the next day. I do want to mess with the technique – I didn’t like working with frozen butter, but that may be just me. Great scones!

Avatar of gingerb

gingerb on 1.27.2012

Amazing!

Avatar of bridgmas

bridgmas on 1.24.2012

This is the 2nd time I’ve made these and they’re awesome! I add pecans and cinnamon/caramel sprinkles on top of the glaze. We love them! I also use 1/2 whole wheat flour and they’re still tasty!

Avatar of valerieg

valerieg on 1.22.2012

I’m a huge fan of Starbucks’ pumpkin scones. These are absolutely wonderful, nearly identical (sans nuts). My husband and sons are not scone lovers but they sure love these!

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