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
- Mix the dry ingredients: 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 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.
- 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!
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
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
- Eggless California Prune-Pistachio Scones
- Honey Bacon Cheddar Scones
- Eggless Gingerbread Scones
- Eggless Chocolate Chip Scones
- Gingerbread Apricot Scones
Nutrition
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- Glass Mixing Bowl Set
-
- Measuring Cups and Spoons Set
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- Sheet Pan
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- Pastry Brush
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This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine.
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