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egg-free pumpkin scones with glaze over a black surface.

Eggless Pumpkin Scones

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.
Course Dessert
Cuisine European
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 scones
Calories 439kcal


  • 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


  • 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)


  • 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.


Pumping 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.
Chai Glaze: substitute the chai latte concentrate for milk if you prefer. 
Store: 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. 
Reheat: 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.
Make-Ahead: Prepare scones through step 5. Cover and refrigerate overnight. Continue with the recipe the following day.
Freeze: You can freeze baked and unbaked scones.
  • 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.
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.
  • 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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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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