In a recent interview, the Pioneer Woman told us she loves this fall treat. You will, too!
This Is Ree Drummond’s Favorite Baked Good (and How to Make It Yourself)
Updated on May 07, 2024
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 Recipes, 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 content…the 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.
How to Make Pumpkin Scones
This Taste Recipes recipe produces moist, lightly spiced scones topped with a sweet glaze—perfect 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. But…it 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, ½ 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.” Here are a few tips for making scones.
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.
100 Baked Goods Packed with Pumpkin
Spicy Chicken Pumpkin PizzaThink pizza and pumpkin can’t go together? This chicken pumpkin pizza will change your mind. The sweetness of the pumpkin paired with the spice of the chipotle peppers makes for a delicious, balanced sauce. I love that this recipe incorporates healthy ingredients in a fun, family-friendly way. —Julie Peterson, Crofton, Maryland
Baked Pumpkin Goat Cheese Alfredo with BaconThis is a unique and delicious pasta, perfect for fall. I made this for my girlfriends, and everyone asked for the recipe! —Ashley Lecker, Green Bay, Wisconsin
Cheese & Pumpkin-Filled ManicottiOur family adores autumn and anything to do with pumpkins! This warm, comforting recipe is so easy to put together on a cool fall weeknight. When I have time, I make homemade ravioli and tortellini using this same filling. It also works well in stuffed shells. —Mandy Howison, Renfrew, Pennsylvania
Pumpkin LasagnaI especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama
Sausage-Stuffed PumpkinsBaking a meal in a pumpkin is such a fun fall idea! To serve the dish, cut the pumpkin into wedges, giving each person both pumpkin and stuffing. —Rebecca Baird, Salt Lake City, Utah
Maple Winter Squash CasseroleThis scrumptious casserole combines pumpkin and two other kinds of squash in a creamy, savory mix. The recipe also would work with other squash combos, or just one type instead of three. Have fun with it—you really can't go wrong! —Joanne Iovino, Kings Park, New York
Sausage & Rice Stuffed PumpkinsMy children often request this dish. It also adds a great "wow" factor to a festive buffet table.—Andria Peckham, Lowell, Michigan
Roasted Pumpkin Salad with Orange DressingRoasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. —Sasha King, Westlake Village, California
Roasted Pumpkin NachosI had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
Roasted Fall VegetablesI love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that's not overpowering. —Juli Meyers, Hinesville, Georgia
Scented Rice in a Baked PumpkinThis easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri
Roasted Pumpkin and Brussels SproutsWhile traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
Pumpkin FalafelFalafel is the ultimate Middle Eastern street food. Pumpkin adds a light sweetness and keeps the patties moist while baking. Top these beauties with a sweet and savory maple tahini sauce. You can serve them sandwich-style, as an appetizer over a bed of greens, or with soup and salad. —Julie Peterson, Crofton, Maryland
Tex-Mex Bean Bake with Pumpkin Cornbread ToppingI frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. —Samantha Westveer, Kentwood, Michigan
Baked Pumpkin Recipes FAQ
What is the best kind of fresh pumpkin for roasting?
Small pumpkins (known as sugar or pie pumpkins) are the best varieties for fresh pumpkin recipes. They're sweeter, more tender and less fibrous than the large pumpkins used for carving jack-o'-lanterns.
How do you roast a pumpkin?
To make roasted pumpkin, cut it in half and scoop out the seeds and strings. Roast the halves in a 350°F oven until the pumpkin is tender. It may take up to an hour if the pumpkin is halved, but you can cut down on cooking time if you slice it into smaller pieces.
Do you roast pumpkin with the skin on?
We recommend roasting a pumpkin with the skin on. It cuts down on prep time, and the skin is easy enough to remove after cooking the pumpkin. Let the pumpkin cool slightly after cooking, then use a paring knife to remove the skin. If you prefer to peel the pumpkin beforehand, pull a vegetable peeler over the entire surface to remove the skin in strips.
