Eggless Pumpkin Spice Scones


Fall Halloween High Altitude Thanksgiving | Published September 28, 2022 by Mimi Council

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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 Pumpkin Spice Pop Tarts, Caramel Pumpkin Spic Snack Cake, or my Boozy Pumpkin Spice Hot Chocolate.

eggless pumpkin spice scones
eggless pumpkin spice scones

Why You'll Love This Recipe

Scones without Eggs: These light and tender scones don't require eggs as pumpkin is an amazing egg replacer! They bake up big and fluffy with no eggs needed! So, if you are wondering if you can make light and fluffy scones without eggs, you definitely can! 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 Whole Wheat Cinnamon Rolls too.

Anytime Snack: I’m sure you will love this fall scone recipe, and I hope you make it for Sunday brunch! 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. This fall scone recipe is sure to be on repeat this season.

eggless pumpkin spice scones

Ingredients

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Homemade Organic Light Brown Sugar

Frontier Co-Op Organic Pumpkin Spice

Organic Valley Salted Butter

Farmer's Market Organic Pumpkin Puree

Organic Valley Grassmilk

Organic Valley Heavy Whipping Cream

Florida Crystals Organic Powdered Sugar

Organic Maple Syrup

Organic Valley Cream Cheese

eggless pumpkin spice scones

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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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.

In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.

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.

eggless pumpkin spice scones

FAQ's

Do you need to put eggs in scones?

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.

How do you replace eggs in scones?

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!

Can I use milk instead of heavy cream in scones?

Yes, you can use milk instead of heavy whipping cream in scones. Sometimes I will use heavy whipping cream in the scone dough and also on top. But, in this recipe, I just used milk inside the scones as I wanted them to be more light and fluffy because they are pumpkin. I always prefer to brush the tops with cream, as opposed to milk, as it has more fat which will help them brown better. You can also brush the top with butter or milk if you do not want to use heavy whipping cream.

Does icing with cream cheese need to be refrigerated?

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.

eggless pumpkin spice scones

Craving More?

eggless pumpkin spice scones

Eggless Pumpkin Spice Scones

Mimi Council
This fall scone recipe will have you wondering why you ever needed eggs, because you certainly don't miss them in this Eggless Pumpkin Spice Scones recipe (with maple cream cheese icing!).
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Makes 6 scones
Calories 537 kcal

Ingredients
 
 

Dough

Topping

Icing

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.
  • In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
  • 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.

Notes

Gluten Free — Replace the all purpose flour with 310 grams (2 cups) gluten free flour blend.
High Altitude — Bake at 400°F for 18 to 22 minutes or until lightly golden brown on the bottoms.

Nutrition

Calories: 537kcalCarbohydrates: 85gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 558mgPotassium: 169mgFiber: 2gSugar: 46gVitamin A: 2119IUVitamin C: 1mgCalcium: 193mgIron: 3mg
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