Eggless Pumpkin Spice Scones
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!).
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Mixing Bowl
- Whisk
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
Tips
- Always use a digital food scale for the best results.
- I use a stand mixer here, but you can easily mix this with in a mixing bowl with your hands if you don't have a stand mixer.
- Make sure your butter is cold, this is key for flaky scones. If you don't have a large box grater, like I use, you can chop into small cubes.
- While many pumpkin recipes will tell you to blot or strain pumpkin, no need to do that here! I noted the pumpkin I use above and I just add it straight from the can so it's quick and easy!
- Make sure to let the scones cool completely before glazing. This will ensure the glaze doesn't just melt into the scones.
- Store scones in a cool dry place. I prefer to just leave out on a plate on the kitchen counter. Scones will be come soft and not ideal if you put in a tupperware or cake dome.
- 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: 520kcalCarbohydrates: 85gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 556mgPotassium: 164mgFiber: 2gSugar: 46gVitamin A: 2046IUVitamin C: 0.5mgCalcium: 190mgIron: 3mg
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