This Is Ree Drummond’s Favorite Baked Good (and How to Make It Yourself)

In a recent interview, the Pioneer Woman told us she loves this fall treat. You will, too!

NEW YORK, NY - AUGUST 01: Ann Marie "Ree" Drummond attends HGTV's "Home By Novogratz" Season 2 Premiere Party at Crosby Street Hotel on August 1, 2012 in New York City. (Photo by Astrid Stawiarz/Getty Images)Astrid Stawiarz/Getty Images)

When it comes to Ree Drummond’s famous recipes, they can be best described as both crowd-pleasing and delicious. The Food Network star, cookbook author and all-around Pioneer Woman has a knack for making incredible comfort food. So, it’s no surprise that her favorite baked good is a comforting classic. In a chat with Taste of Home, Ree told us she loves a pumpkin scone.

Canned Pumpkin or Pumpkin Puree?

You should use canned pumpkin. Sure, Ree is known for her made-from-scratch dishes. But she chooses canned pumpkin over homemade pumpkin puree (and so do we!).

Ree explains that the difference is “if you make your own pumpkin puree from pumpkins, you can’t control the water contentthe stuff in the can is controlled.”

In fact, the Pioneer Woman has made homemade pumpkin puree in the past, but it was disappointing. Fortunately, most recipes are based on canned pumpkin, so using the canned version will help ensure a consistent bake. (Here’s the canned pumpkin brand we recommend.)

How to Make Pumpkin Scones

-moist-pumpkin-sconestaste of home

Get Our Recipe

This Taste of Home recipe produces moist, lightly spiced scones topped with a sweet glazeperfect for enjoying with your favorite coffee. We’d be happy to share a batch with Ree!

Ingredients

  • 4-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 2 large eggs, room temperature
  • 1-1/4 cups canned pumpkin
  • 3/4 cup 2% milk, divided

GLAZE:

  • 2 cups confectioners’ sugar
  • 3 tablespoons 2% milk
  • 1/4 teaspoon pumpkin pie spice

Directions

Step 1: Prep your workspace

Before starting any recipe, Ree recommends pulling all of your ingredients out of the pantry and refrigerator. “I don’t necessarily prep every ingredient and measure every spice. Butit really just helps to have it there to take away a little of the chaos,” she says. See what other meal prep tips Ree has to share.

Step 2: Combine the dry ingredients

Once you pull out all of your ingredients, combine the first seven in a large bowl. Cut in the butter until the mixture resembles crumbs.

Step 3: Add the wet ingredients

In another bowl, whisk the eggs, cup of milk and canned pumpkin. Remember, as Ree says, “there’s no shame in pureed canned pumpkin!” Stir into the dry ingredients just until moistened.

Your kitchen should already smell amazing!

Step 4: Knead the dough

Turn the dough onto a floured surface and knead 10 times. (Learn if you’re kneading dough correctly.)

Step 5: Shape the scones

Divide the dough in half. Pat each portion into an 8-inch circle. Cut each circle into eight wedges. Separate the wedges and place 1″ apart on ungreased baking sheets. Brush with the remaining milk.

Step 6: Bake

Bake the scones at 400 for 12-15 minutes or until golden brown. Place the scones on wire racks to cool for 10 minutes.

Step 7: Glaze the scones

Combine the glaze ingredients and drizzle the glaze over the scones. Serve warm.

Make It Your Own

With this easy recipe for pumpkin scones, you’ll be enjoying Ree’s favorite baked good in no time. It’s also a great base recipe to return to again and again. In our interview, Ree told us that home cooking “is really just finding recipes that are on the simple side and then adding your own tweaks. You can spice it up or spice it down.”

We agree 100%! For this recipe, try adding chopped pecans on top of the glaze, or tweak the spices depending on your flavor preference. But most importantly? “Cooking should be about fun, ” Ree says.

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Alexa Hackfort
Alexa is a writer who believes there’s always room for ice cream. Based in Milwaukee, she enjoys exploring the city, tackling new recipes and planning her next trip.