Last updated on August 4th, 2026.
When the craving for pumpkin spice hits but you don’t have all day to bake, these 5 minute scones are the answer! Using melted butter rather than cold butter means the dough come together fast, while heavy cream guarantees the scones bake up soft, moist and tender. Finished with a cinnamon glaze!
There is something extra special about starting the day with a rustic homemade breakfast scones. I think it’s because you can flavor them to match your mode, or the season: Easy Coconut Scones for a summer warm day, or pumpkin glazed scones for a cozy “sweater wether” fall day.
The Secret To Quick-Baked Scones
I am going to be very honest and admit that one morning I was craving Pumpkin Spice Scones, but I was feeling a bit too lazy and looking for a quick fix.
So instead of cutting the cold butter into the flour, I simply melted it, and mixed it with some heavy cream. I knew the high fat content in the heavy cream with coats the flour, limiting gluten formation and giving us soft, tender scones with crumbly texture.
I did test this recipe with milk, and the result was a dense, bread like texture. That’s because less fat means the flour develops gluten with no interruptions.
Frosting the Scones
These scones contain a small amount of sugar, so they are not as sweet as a typical pastry.
They are still absolutely delicious without the glaze, but I highly recommend adding it. It bring just the right amount of sweetness and adds an extra layer of texture.
Baking and Storing the Scones
The scones and be baked immediately after shaping the dough. However, you can make the dough the night before, refrigerate the unbaked shaped scones then bake in the morning. Please note that if refrigerated the scones will keep the shape better.
The scones can be stored, covered at room temperature for up to 48 hours. Please remember that the glaze has heavy cream into, so if frosted please refrigerate after 4-5 hours.
Quick-Baked Double Pumpkin Scones
Ingredients
- 3 Cups (360g) AP Flour
- 1 TBS Baking powder
- 1/3 Cup (70g) Sugar
- 1 tsp Cinnamon
- 1 tsp Pumpkin pie spice
- 1 Stick (113g) Unsalted butter, melted
- 1/2 Cup (100g) Pumpkin puree
- 3/4 Cup (180ml) Heavy cream
Cinnamon Glaze
- 2 Cups (250g) Powdered sugar (250 g / 8.5 oz)
- 4 TBS (60ml) Heavy cream
- 1 tsp Cinnamon
- 1 Cup Chopped toasted pecans
Instructions
- In a large bowl, sift together the flour (360g), baking powder (1 tablespoon), sugar (70g), and cinnamon (1 teaspoon) and pumpkin spice (1 teaspoon). Mix to fully incorporate. Set aside.
- In a separate bowl, mix the pumpkin puree (100g) and heavy cream (180ml) pure the melted butter (113g) and mix until smooth.
- Pour the pumpkin mixture into the flour mixture and use a wooden spoon to blend it all just until a dough is formed.
- Divide dough into two even parts and shape each part into a 6" round disk. Place the disks on a baking sheet lined with parchment paper and let cool while the oven is heated.
- Heat oven to 400F. Once ready, remove the dough from the refrigerator and use a large knife to slice each disk into 6 even part.
- Bake for 15-17 minutes, until the bottom, is golden brown and the top puffy.
- Remove from oven allow 5-7 minutes to set then top with frosting and sprinkle with pecans.
Cinnamon Glaze
- Place sugar (250g) in a large bowl and mix in the cinnamon (1 teaspoon).
- Add the heavy cream (60ml) and mix into a thick paste. If needed add 1 TBS of heavy cream at a time until the desired consistency is formed.
Good and quick-I appreciate the quicker take on a classic. I will still grate my frozen butter and then freeze my dough overnight. I think the flavors meld better, but I did pass your quicker version on to a friend who is more the spontaneous type baker. Thanks for your ingenuity!