Eggless Pumpkin Spice Scones
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These Eggless Pumpkin Spice Scones are big, fluffy, moist, and don't require eggs! They have a maple cream cheese icing making them the perfect indulgent treat this weekend. Serve them with a warm and cozy drink like coffee, tea, or hot chocolate!
If you're looking for more pumpkin spice recipes, check out my Homemade Pumpkin Pie Spice Mix, Caramel Pumpkin Spic Snack Cake, or my Boozy Pumpkin Spice Hot Chocolate.
These pumpkin scones are soft, fluffy, and don't require eggs! These perfectly baked organic scones are deliciously spiced and tender. These scones without eggs use pumpkin as an egg replacer. Pumpkin makes a wonderful egg replacer as it makes baked goods super moist and fluffy.
These organic scones are perfect for breakfast, brunch, or an afternoon snack, especially when paired with a cup of coffee or tea. The maple cream cheese icing adds a touch of sweetness without overpowering the warm, spiced pumpkin flavor.
Why You'll Love This Recipe
- Scones without Eggs: These light and tender scones without eggs use pumpkin as an egg replacer! They bake up big and fluffy with no eggs needed! I also have so many amazing recipes for scones without eggs in my new book, Effortless Eggless Baking!
- Fall Scone Recipe: This recipe for Eggless Pumpkin Spice Scones with a maple cream cheese icing will put you into full fall vibes. These light and fluffy scones without eggs are topped them with my favorite maple cream cheese icing. I absolutely love maple cream cheese icing as it's sweet without a little tang to it! Try it on my Healthy Cinnamon Rolls too.
- Anytime Snack: These pumpkin scones are a great addition to Sunday brunch! But, you can also enjoy these Eggless Pumpkin Spice Scones with a cup of coffee or a latte for a fall snack you can enjoy any time of day. These organic scones are sure to be on repeat this season.
Ingredients
- All Purpose Flour: My favorite is Cairnspring Mills.
- Brown Sugar: I use organic light brown sugar. I prefer to make my own, but you can use store bought too!
- Pumpkin Spice: My favorite is Frontier Co-Op Organic Pumpkin Spice.
- Butter: I use Organic Valley Butter.
- Pumpkin: I use Farmer's Market Organic Pumpkin Puree.
- Milk: My favorite is Organic Valley Grassmilk.
- Powdered Sugar: I used Wholesome in this recipe. Be sure to sift it for the smoothest icing.
- Maple Syrup: I use organic maple syrup.
- Cream Cheese: I use Organic Valley.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also make these pumpkin scones by hand too.
- Baking Sheet: You'll need one half sheet pan to bake the scones.
- Parchment Paper: I use nontoxic parchment paper for ease, but if you have a good cookie sheet that's greased, that's also okay.
- Mixing Bowl: You'll need a mixing bowl to mix up the glaze.
- Whisk: I use a whisk to mix up the glaze.
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Step by Step Instructions
Step 1
Line a baking sheet with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, light brown sugar, baking powder, pumpkin spice, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
Add the pumpkin puree and milk, and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
Step 3
Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
Step 4
Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
Step 5
Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
Step 6
To make the icing: In a medium bowl, add the powdered sugar, maple syrup, and cream cheese. Whisk until you have a smooth glaze. Using a knife or spatula, slather the glaze on top of each scone.
FAQ's
You do not need to put eggs in scones! Eggs can help bring moisture and fat to a recipe, as well as help with rising. However, if you replace the eggs with the right ingredients, then they are not needed in most baked goods recipes.
In this recipe for Eggless Pumpkin Spice Scones, I simply use pumpkin puree to add moisture to these scones that eggs would traditionally add. I also make sure to use baking powder, so these scones rise and puff up big and fluffy. Pumpkin also makes your baked goods more fluffy, so it’s a great egg replacer!
Yes, icing with cream cheese needs to be refrigerated because the cream cheese can go sour. So, because this recipe for Eggless Pumpkin Spice Scones has a maple cream cheese icing be sure to store them in the fridge.
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Eggless Pumpkin Spice Scones
Ingredients
Dough
- 284 grams all purpose flour
- 75 grams light brown sugar (packed)
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice
- ½ teaspoon fine sea salt
- 113 grams salted butter (cold)
- 57 grams pumpkin puree
- ½ cup milk
Icing
- 142 grams powdered sugar (sifted)
- 88 grams maple syrup
- 28 grams cream cheese
Instructions
- Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, light brown sugar, baking powder, pumpkin spice, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
- Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
- Add the pumpkin puree and milk, and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
- Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
- Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
- Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- To make the icing: In a medium bowl, add the powdered sugar, maple syrup, and cream cheese. Whisk until you have a smooth glaze. Using a knife or spatula, slather the glaze on top of each scone.
- Store in the fridge for up to 3 days.
Video
Notes
Nutrition
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I love these tender and flaky scones!