These Eggless Pumpkin Scones are warm, flaky, and buttery. They’re the perfect fall breakfast, snack, or treat! They’re super simple to make and will have you baking them weekly. The recipe includes step-by-step photos and lots of tips.
Eggless Pumpkin Scones Recipe Highlights
Once Autumn starts approaching, I can only think about pumpkin, cinnamon, caramel, or apple. So yesterday, I decided to open my first can of pumpkin puree 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 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.
Let’s get baking!
Ingredients You’ll Need & Notes
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Brown sugar: I use and recommend light brown sugar.
- Baking powder: Make sure it’s not expired. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 2 tsp cinnamon, 1/4 tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves, and ¼ tsp allspice.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Butter must be cold for the best pumpkin scones!
- Heavy cream: Make sure it has at least 35% of fat content.
- Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
- Pure vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
- Spiced chai glaze (optional): To make the glaze, you’ll need confectioners’ sugar, pumpkin pie spice, and Oregon Chai Tea Latte Concentrate.
Overview: How To Make Pumpkin Scones Without Eggs
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Mix the Dry Ingredients
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
Step 2 – Add the Cold Butter
Add the cold diced butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
Step 3 – Combine the Ingredients
In a separate small bowl, whisk the 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.
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Step 4 – Form the Scones & Bake
Form the scones and let them freeze for 15-30 minutes. 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. Let them cool, glaze and enjoy!
How to Form Scones
There are different ways to form scones.
Method 1: Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges.
Method 2: Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a prepared baking sheet.
Method 3: 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.
Quick Recipe Tips
When making scones, cold Ingredients are key! Make sure your butter and cream are as cold as possible.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Avoid over-mixing the dough. Too much stirring will toughen your scones.
For the best texture and highest rise, don’t skip the chilling time after your form the scones.
Storing & Freezing Instructions
Didn’t eat all the pumpkin scones? Here’s how to store them!
Leftovers
Place cooled scones in a Ziploc plastic bag and store them at room temperature for up to 3 days. You can also wrap them in plastic if you prefer.
To reheat room-temperature scones, place them on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
Freezer
Baked Scones: Store the baked scones in the freezer for up to one month. Wrap them in plastic wrap and place them in a freezer Ziploc plastic bag. To defrost them, put them in a low oven (about 325º F /160º C) for a few minutes to refresh.
Unbaked Scones: First, freeze the unbaked scones for 30 minutes in the freezer until they are frozen solid. Then 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.
Frequently Asked Questions
The butter must be cold as you want it to melt when it’s in the oven to create air pockets, making the scones light and flakey. Avoid overworking the dough with the butter, or the heat from your hands will cause the butter to start melting too early.
You must use heavy cream for this pumpkin scone recipe. It’s very important for the texture and flavor of the scones!
I recommend mixing and folding the scone batter by hand, as the mixer might cause your scones to be over-mixed. It’s difficult to get those beautiful flakey layers with the mixer.
There are different ways to form scones. Method 1:Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. Method 2: Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a prepared baking sheet. Method 3: 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.
More Eggless Scone Recipes You’ll Love!
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Recipe Card 📖
Eggless Pumpkin Scones
Equipment
Ingredients
- 2 1/4 cups (315 g) all-purpose flour
- 1/3 cup (67 g) brown sugar
- 3 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- 10 tablespoons (140 g) unsalted butter, cooled and diced into small cubes
- 3/4 cup (180 ml) heavy cream + more for brushing
- ½ cup (120 g) pure pumpkin puree
- 1 teaspoon pure vanilla extract
FOR THE SPICED CHAI GLAZE (optional):
- 1/2 cup (60 g) confectioners’ sugar (powdered sugar)
- 1/4 teaspoon pumpkin pie spice
- 3-4 teaspoons (15 – 20 ml) Oregon Chai Tea Latte Concentrate (see notes)
Instructions
- Line a large cookie sheet with parchment paper. Set aside.
- 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 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.
- Turn the dough out onto a lightly floured surface. Fold dough in half over itself and gently flatten. Rotate the dough 90 degrees and fold it over itself and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough out into a 3/4-inch-thick round. Cut into 8 wedges. For best texture and highest rise, place the scones in the freezer for 15-30 minutes.
- While the scones are chilling, preheat the oven to 350º F (180º C).
- 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.
Glaze (optional):
- Mix the glaze ingredients in a small bowl until smooth.
- When the scones are cool, spoon the glaze on each scone before drizzling the glaze. Let the glaze set before serving.
- BAKED SCONES: Store the baked scones in the freezer for up to one month. Wrap them in plastic wrap and place them in a freezer Ziploc plastic bag. To defrost them, put them in a low oven (about 325º F /160º C) for a few minutes to refresh.
- UNBAKE SCONES: First, freeze the unbaked scones for 30 minutes in the freezer until they are frozen solid. Then 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.
- When making scones, cold Ingredients are Key! Make sure your butter and cream are as cold as possible.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Avoid over-mixing the dough. Too much stirring will toughen your scones.
- There are different ways to form scones. Method 1:Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. Method 2: Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a prepared baking sheet. Method 3: 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.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published on October 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine.
