Eggless Pumpkin Scones Recipe (2024)

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Why does the butter have to be cold?

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.

Can I use milk?

You must use heavy cream for this pumpkin scone recipe. It’s very important for the texture and flavor of the scones!

Can I use a mixer?

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.

How do I 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.

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings 8 scones

• ▢ 2 1/4 cups (315 g) all-purpose flour
• ▢ 1/3 cup (67 g) brown sugar
• ▢ 3 teaspoons (12 g) 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

FOR THE SPICED CHAI GLAZE (optional):

• ▢ 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 the dough in half over itself and gently flatten. Rotate the dough 90 degrees, 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 the 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.

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