Eggless Pumpkin Scones Recipe Highlights
Once Autumn starts approaching, I can only think about 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!
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. Brown sugar: I use and recommend light brown sugar. Baking powder: Make sure it’s not expired. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Pumpkin 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.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Butter must be cold for the best pumpkin scones!Heavy cream: Make sure it has at least 35% of fat content.Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.Pure vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!Spiced chai glaze (optional): To make the glaze, you’ll need confectioners’ sugar, pumpkin pie spice, and Oregon Chai Tea Latte Concentrate.
Step 4 – Form the Scones & 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!
Step 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.
Step 2 – Add the Cold Butter
Add the cold diced butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
Step 3 – Combine the Ingredients
In a separate small bowl, whisk the 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.
How to Form 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.
Storing & Freezing Instructions
Didn’t eat all the pumpkin scones? Here’s how to store them! Measure the ingredients correctly. I highly recommend using a kitchen scale. Avoid over-mixing the dough. Too much stirring will toughen your scones. For the best texture and highest rise, don’t skip the chilling time after your form the scones.
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 them 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. Unbaked 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.
More Eggless Scone Recipes You’ll Love!
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published on October 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible! This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine.
