You will, too!
When it comes toRee Drummondsfamous recipes, they can be best described as both crowd-pleasing and delicious.
So, its no surprise that her favorite baked good is a comforting classic.
In a chat with Taste of Home, Ree told us shelovesa 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!).
In fact, the Pioneer Woman has made homemade pumpkin puree in the past, but it was disappointing.
Wed be happy to share a batch with Ree!
I dont necessarily prep every ingredient and measure every spice.
See what othermeal prep tipsRee has to share.
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.
In another bowl, whisk the eggs, 12 cup of milk and canned pumpkin.
Remember, as Ree says, theres no shame in pureed canned pumpkin!
Stir into the dry ingredientsjustuntil moistened.
Your kitchen should already smell amazing!
Turn the dough onto a floured surface and knead 10 times.
(Learn if yourekneading dough correctly.)
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.
Bake the scones at 400 for 12-15 minutes or until golden brown.
Place the scones on wire racks to cool for 10 minutes.
Combine the glaze ingredients and drizzle the glaze over the scones.
Its also a great base recipe to return to again and again.
you’re able to spice it up or spice it down.
Here are a few tips formaking scones.
We agree 100%!
Cooking should be about fun, Ree says.
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