5 Minutes pumpkin Scones
One Sarcastic Baker recipe - American
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Cups AP Flour ((360 g / 13 oz))
- 1 TBS Baking powder
- 1/3 Cup Sugar ((70 g / 2.5 oz))
- 1 tsp Cinnamon
- 1 tsp Pumpkin pie spice
- 1 Stick Unsalted butter, melted ((113 g / 4 oz))
- 1/2 Cup Pumpkin puree ((100 g / 3.5 oz))
- 3/4 Cup Heavy cream ((180 ml / 6 oz))
- 2 Cups Powdered sugar ((250 g / 8.5 oz))
- 4-8 TBS Heavy cream
- 1 tsp Cinnamon
- 1 Cup Chopped toasted pecans
Instructions
- 1
In a large bowl, sift together the flour, baking powder, sugar, and spices. Mix to fully incorporate. Set aside.
- 2
In a separate bowl, mix the pumpkin puree and heavy cream pure the melted butter and mix until smooth.
- 3
Pour the pumpkin mixture into the flour mixture and use a wooden spoon to blend it all just until a dough is formed.
- 4
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.
- 5
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.
- 6
Bake for 15-17 minutes, until the bottom, is golden brown and the top puffy.
- 7
Remove from oven allow 5-7 minutes to set then top with frosting and sprinkle with pecans.
- 8
Place sugar in a large bowl and mix in the cinnamon.
- 9
Add 4 TBS of heavy cream and mix into a thick paste. If needed add 1 TBS of heavy cream at a time until the desired consistency is formed.