Ree Drummond brings all the fall flavors with these breakfast baked goods that are packed with warm spices.#ReeDrummond #ThePioneerWoman #FoodNetwork #Pumpkin #Scones #FallWatch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!Get the recipe https://foodtv.com/3ZAgounSubscribe to Food Network http://foodtv.com/YouTubeTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pumpkin Scones with Coffee GlazeRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 1 hr (includes cooling and setting times)Active: 20 minYield: 12 sconesIngredientsScones:3 cups all-purpose flour, plus more for dusting2/3 cup packed brown sugar 1 tablespoon baking powder 2 teaspoons pumpkin pie spice 8 tablespoons (1 stick) salted butter, cubed and chilled 1 cup canned pumpkin puree 1/4 cup heavy cream, plus more for brushing 2 large eggs Icing:5 cups powdered sugar1/3 cup strong brewed coffee, plus more if needed for thinning2 tablespoons salted butter, melted Pumpkin pie spice, for sprinkling DirectionsFor the scones: Preheat the oven to 425 degrees F. Line a baking sheet with a baking mat or parchment paper.In a large bowl, combine the flour, brown sugar, baking powder and pumpkin pie spice. Stir to combine. Add the butter pieces, then use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs.In a second bowl, whisk together the pumpkin puree, cream and eggs. Pour into the flour mixture, stirring gently, until it all comes together into a dough.Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 1/2-inch-thick rectangle about 15 inches by 3 inches. Cut into 12 equal triangular wedges.Transfer the wedges to the prepared baking sheet, brush the tops with the extra cream and bake until poufy, set and just barely golden, 20 to 23 minutes. Allow to cool completely.For the icing: Sift the powdered sugar, then combine with the coffee and butter in a large bowl. Make sure the icing is thick but still pourable; add a splash more coffee if needed to thin.Spoon a very generous amount of the icing onto each scone and sprinkle each with the pumpkin pie spice. Allow the icing to set, about 10 minutes. The scones can be served at once or stored in airtight container at room temperature for 1 to 2 days.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Pumpkin Scones with Coffee Glaze | The Pioneer Woman | Food Networkhttps://youtu.be/ZVaXptzyD5w
