Go Back
+ servings
Eggless Pumpkin Chai Scones | Mommy's Home Cooking

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. 
Course Dessert
Cuisine European
Keyword Eggless, pumpkin, scone
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 scones
Calories 439kcal


  • 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
  • 3/4 cup heavy cream
  • ½ cup pumpkin puree
  • 1 teaspoon pure vanilla extract


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


  • Preheat oven to 350º 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 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.


  • Prepare the vanilla glaze: Mix the 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.


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 3 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:
★ 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.


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