Eggless Pumpkin Scones

These Eggless Pumpkin Scones are warm, flaky, buttery… the perfect fall breakfast, snack, or treat! They’re super simple to make and will have you baking them weekly.

Eggless Pumpkin Scones Recipe

After Labor Day, all I can think about is pumpkin, cinnamon, caramel, or apple.  So yesterday, I decided to open my first can of pure pumpkin of the season to make these delicious Eggless Pumpkin Scones.

These scones are tender and flaky with just the right amount of pumpkin and warm spices. You can really taste the richness of the chai tea in every bite. They bake up nice and big and then get a sweet glaze bath that takes them from seriously delicious to insanely addicting.

My family INHALED these scones! But I made sure to save a few to eat in my much needed “me time” when everyone is gone

You NEED these scones in your life!

This time I added a little bit of Oregon Chai to add a fun twist to this recipe. Oregon Chai products are organic and Non-GMO Project Verified. They offer a wide variety of options, for every frame of mind, which you can find at your local Walmart store. 

Not fan of Chai? No problem! Just sustitute the chai tea for heavy cream. 

How to make eggless pumpkin scones

1. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt.
2. Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate small bowl, whisk with a fork the Chai Tea Latte Concentrate, ¼ cup heavy cream, pure pumpkin, and vanilla extract until combined.
4. Create a small well in the center of the flour mixture. Pour the pumpkin mixture into the well and stir with a fork until the dough comes together.
5. Form the scones and let them freeze for 15-30 minutes.
6. Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen, set in the centers and slightly golden on the bottoms.
7. Let them cool, glaze and enjoy!

TIPS AND TRICKS TO MAKE Eggless SCONES:

• Make sure the butter is COLD.
• Measure the ingredients properly. The best way to measure the flour is by scooping it out of the bag and into a dry measuring cup with a spoon. Use a knife or other straight-edged utensil to level the flour across the measuring cup.
• Avoid over-mixing the dough. Too much stirring will toughen your scones.
• There are different ways to form scones:
  • Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a prepared baking sheet.
  • Roll dough into a circle, about 3/4 of an inch thick and use a round cookie or biscuit cutter to cut out about 12 scones, reshaping the dough as needed and using scraps to form new rounds of dough. Alternately, you can cut it into hearts, triangles, or other shapes.

• For best texture and highest rise, place the pan of scones in the freezer for 15-30 minutes, uncovered before baking.
• Fully preheat the oven before baking the scones.

I think you are going to love these!

Happy Baking!!!

If you like these Eggless Pumpkin Scones you might also like these:

•  Eggless California Prune-Pistachio Scones
• Honey Bacon Cheddar Scones
• Eggless Gingerbread Scones
• Eggless Chocolate Chip Scones
• Gingerbread Apricot Scones

Eggless Pumpkin Chai Scones

These Eggless Pumpkin Chai Scones are warm, flaky, buttery… the perfect fall breakfast, snack, or treat! They’re super simple to make and will have you baking them weekly. 

Author Oriana Romero

5 from 1 vote

Print Pin

Dessert

American

chai, Eggless, pumpkin, scone

Prep: 30 minutes

Cook: 20 minutes

Total: 50 minutes

Servings: 8 scones

Calories: 439kcal

Ingredients

• 2 1/4 cups all-purpose flour
• 1/3 cup brown sugar , lightly packed
• 3 teaspoons baking powder
• 1 tablespoon pumpkin spice
• ½ teaspoon kosher salt
• 10 tablespoons unsalted butter , cooled and diced into small cubes
• ¼ cup Oregon Chai Tea Latte Concentrate (see notes)
• ½ cup heavy cream , divided
• ½ cup pure pumpkin
• 1 teaspoon pure vanilla extract

FOR THE GLAZE:

• 1 cup confectioner’s sugar (powdered sugar)
• 1 tablespoon milk

FOR THE SPICED CHAI GLAZE

• 1/2 cup confectioners’ sugar (powdered sugar)
• 1/4 teaspoon pumpkin pie spice
• 3-4 teaspoons Oregon Chai Tea Latte Concentrate

Instructions

• Preheat oven to 400º F (200º C). Line a large cookie sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt.
• Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
• In a separate small bowl, whisk with a fork the Oregon Chai Tea Latte Concentrate, ¼ cup heavy cream, pure pumpkin, and vanilla extract until combined.
• Create a small well in the center of the flour mixture. Pour the pumpkin mixture into the well and stir with a fork until the dough comes together.
• Roll dough out into a 3/4-inch-thick round. Cut into 8 wedges, and place on the prepared baking sheet.
• For best texture and highest rise, place the pan of scones in the freezer for 15-30 minutes, uncovered.
• Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen, set in the centers and slightly golden on the bottoms.
• Remove from oven and allow to cool down completely on a wire rack.
• When the scones are cool, spoon the glaze on each scone before drizzling with Chai Spiced Glaze. Let the glaze set before serving.

Notes

This time I added Oregon Chai to add a fun twist to this recipe. Not fan of Chai? No problem! Just sustitute the chai tea for heavy cream.

 

Make ahead tip: After you freeze the unbaked scones 30 minutes in the freezer and they are frozen solid, place them in a Ziploc plastic bag. Return to the freezer, and store for up to a month. Bake as directed (without thawing), adding a couple of extra minutes if needed.

Storing: Place cooled scones in a Ziploc plastic bag and store at room temperature for up to several days. You can also wrap them in plastic if you prefer.

Reheating: To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Freezing: you can store baked scones in the freezer up to one month. Wrap them in plastic wrap and place them in a freezer Ziploc plastic bag. To defrost them, put in a low oven (about 325º F /160º C) for a few minutes to refresh.

If you like these Eggless Pumpkin Chai Scones you might also like:

• Eggless California Prune-Pistachio Scones 
• Honey Bacon Cheddar Scones
• Eggless Gingerbread Scones
• Eggless Chocolate Chip Scones
• Gingerbread Apricot Scones

★ Did you make this recipe? Don't forget to give it a star rating below!

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 439kcal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 160mg | Potassium: 248mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3040IU | Vitamin C: 0.8mg | Calcium: 103mg | Iron: 2.2mg

DID YOU MAKE THIS RECIPE?Mention @Mommyshomecooking on Instagram and tag #mommyshomecooking!

⭐️ RATE THIS RECIPE ⭐️ Do you have any questions? Ask me! I am happy to help 🙂

Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun! 

📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!

* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!

This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine.