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