Quick-Baked Double Pumpkin Scones
When the craving for pumpkin spice hits but you don’t have all day to bake, these5 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!
Servings 12 Small 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.