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Quick Double Pumpkin Scones Recipe

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When a pumpkin spice craving strikes but you don’t have hours to bake, these quick-baked scones are the perfect solution. The dough comes together in minutes because the butter is melted instead of cold, and heavy cream keeps the scones soft, moist and tender. A simple cinnamon glaze and a sprinkle of toasted pecans finish them beautifully.

Pumpkin scones topped with cinnamon glaze and toasted pecans.

There is something special about starting the day with warm, rustic breakfast scones. They are highly adaptable: lighter coconut scones suit a warm summer morning, while pumpkin-glazed scones bring cozy fall flavors to a crisp, sweater-weather day. These quick-baked scones give you that seasonal comfort with minimal effort.

The Secret to Fast, Tender Scones

I’ll be honest — one morning I wanted pumpkin spice scones but didn’t want to fuss. Instead of cutting cold butter into the flour, I melted the butter and mixed it with pumpkin puree and heavy cream. That combination coats the flour and limits gluten development, producing scones that are soft, tender and slightly crumbly rather than chewy.

I tested this recipe with milk and the result was denser and more bread-like. Milk contains less fat than heavy cream, and with less fat the flour can develop more gluten, which changes the texture. Heavy cream keeps the dough richer and the finished scones more tender.

A large bowl with flour and a fork.
In a large bowl, mix the dry ingredients.
A large bowl with flour and pumpkin milk on top.
Combine pumpkin puree, heavy cream and melted butter, then pour over the flour mixture.
A large bowl with pumpkin scones dough and a wooden spoon.
Stir with a wooden spoon until a soft dough forms.
A scone disk cut into 8 scones.
Shape into disks and cut into wedges for even scones.

Frosting and Serving

These scones have a modest amount of sugar in the dough, so they aren’t overly sweet on their own. They’re delightful plain, warmed with a pat of butter or honey, but the cinnamon glaze adds the perfect balance of sweetness and a silky texture. For a finishing touch, sprinkle toasted chopped pecans over the glaze to add crunch and a nutty contrast.

If you prefer a thinner glaze, add cream one teaspoon at a time until you reach the desired consistency. For a thicker topping, keep the glaze slightly stiffer so it sits on the scone tops without running off.

Baking, Cooling and Storage

You can bake the scones immediately after shaping, or shape them the night before and refrigerate on a lined baking sheet. Chilled, unbaked scones hold their shape better and can be popped into the oven in the morning for fresh results. If refrigerated, bring them straight from the fridge to the oven—no need to come to room temperature.

Store baked scones covered at room temperature for up to 48 hours. If you frost them with glaze that contains heavy cream, refrigerate the glazed scones after 4–5 hours to keep the topping fresh. Reheat briefly in a low oven or microwave before serving for a just-baked feel.

Fast and easy pumpkin scones recipe.
Small image of pumpkin scones

Quick-Baked Double Pumpkin Scones

These 5-minute prep scones use melted butter and heavy cream for a fast, tender dough. They bake in about 15 minutes and are finished with a cinnamon glaze and chopped toasted pecans.
Prep Time
5 mins
Cook Time
15 mins
Servings
12 small scones
Author
Dikla Levy Frances

Ingredients

  • 3 Cups (360 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 Cup (70 g) sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 stick (113 g) unsalted butter, melted
  • 1/2 Cup (100 g) pumpkin puree
  • 3/4 Cup (180 ml) heavy cream

Cinnamon Glaze

  • 2 Cups (250 g) powdered sugar
  • 4 tablespoons (60 ml) heavy cream, plus extra if needed
  • 1 teaspoon ground cinnamon
  • 1 Cup chopped toasted pecans

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour (360 g), baking powder (1 tablespoon), sugar (70 g), cinnamon (1 teaspoon) and pumpkin pie spice (1 teaspoon) until well combined.
  • In a separate bowl, stir together the pumpkin puree (100 g) and heavy cream (180 ml). Pour in the melted butter (113 g) and mix until smooth.
  • Pour the pumpkin mixture into the dry ingredients. Use a wooden spoon to stir just until a soft dough forms; do not overmix.
  • Divide the dough into two even portions. Shape each into a 6-inch round disk on a lightly floured surface. Transfer the disks to the prepared baking sheet.
  • Use a sharp knife to cut each disk into 6 even wedges (12 total). Keep the wedges close together on the sheet so the centers stay tender as they bake.
  • Bake for 15–17 minutes, until the bottoms are golden and the tops are puffy. Remove from the oven and let cool for 5–7 minutes before glazing.
  • When slightly cooled, drizzle or spread the cinnamon glaze over the warm scones and sprinkle with chopped toasted pecans. Allow the glaze to set for a few minutes before serving.

Cinnamon Glaze

  • Place the powdered sugar (250 g) and cinnamon (1 teaspoon) in a bowl and whisk to combine.
  • Add the heavy cream (60 ml) and stir until you have a thick, spreadable paste. If the glaze is too thick, add 1 teaspoon of heavy cream at a time until you reach the desired consistency.
  • Spread or drizzle the glaze over warm scones and top with chopped toasted pecans.