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.
EGGLESS PUMPKIN SCONES RECIPE
Once Autumn starts approaching, all I can think about is 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
Amounts are included in the printable recipe below (scroll down). You’ll need:
- All-purpose flour
- Brown sugar
- Baking powder
- Pumpkin spice: pumpkin spice is made up of ground cinnamon, ginger, nutmeg, and allspice or cloves.
- Kosher salt
- Unsalted butter: butter must be cold for the best pumpkin scones!
- Heavy cream
- Pumpkin puree: make sure you use 100% pure pumpkin puree and not pumpkin pie filling.
- Pure vanilla extract
- Spiced chai glaze: to make the glaze, you’ll need confectioners’ sugar, pumpkin pie spice, and Oregon Chai Tea Latte Concentrate.
HOW TO MAKE PUMPKIN SCONES WITHOUT EGGS
Detailed instructions are included in the printable recipe below (scroll down).
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.
2 – ADD THE COLD BUTTER
Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
3 – COMBINE THE INGREDIENTS
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.
4 – FORM THE SCONES AND 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!
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.
QUICK RECIPE TIPS
- 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. Method 1: Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a prepared baking sheet. Method 2: 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.
- Want to make it ahead of time? Freeze them before baking! 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 & 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 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.
UNBAKE SCONES: First, freeze the unbaked scones 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.
IF YOU LIKE THESE EGGLESS PUMPKIN SCONES YOU MIGHT ALSO LIKE THESE:
- Eggless California Prune-Pistachio Scones
- Honey Bacon Cheddar Scones
- Eggless Gingerbread Scones
- Gingerbread Apricot Scone
- Eggless Chocolate Chip Scones
- Browse more recipes…
Eggless Pumpkin Chai Scones
Ingredients
- 2 1/4 cups (315 g) all-purpose flour
- 1/3 cup (67 g) brown sugar,
- 3 teaspoons baking powder
- 1 tablespoon pumpkin 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:
- 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
- Preheat oven to 350º F (180º 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 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.
Glaze:
- 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 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.
- 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. 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.
- For best texture and highest rise, place the pan of scones in the freezer for 15-30 minutes, uncovered before baking.
- Eggless California Prune-Pistachio Scones
- Honey Bacon Cheddar Scones
- Eggless Gingerbread Scones
- Eggless Chocolate Chip Scones
- Gingerbread Apricot Scones
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!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.
RECOMMENDED EQUIPMENT
-
- Kitchen Scale
-
- Pastry Cutter
-
- Glass Mixing Bowl Set
-
- Pastry Brush
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun!
Recipe originally posted in October 2019, post content edited to add more helpful information, no change to the recipe in September 2021.
This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine.
Leave a Reply