Indulge in the cozy flavors of fall with these pumpkin-flavored eggless scones! Try this delightful 5 ingredients scones recipe made with self-rising flour for a perfect treat any time of day. Whip them up effortlessly and savor the taste of autumn.
Eggless scones are a delicious alternative for people who are vegan, have egg allergies, or simply prefer not to use eggs in their baking. The coconut cream melts perfectly with the pumpkin, and it gives your scones a crispy texture, while the spices add to the flavor.
Fall isn't complete without a pumpkin fix! So, the other day, I was thinking about all things pumpkin and got super excited. But I didn't want to spend forever in the kitchen, so I decided to make some quick and sweet eggless pumpkin scones instead of dealing with raw pumpkin. They turned out to be so delicious and are a breeze to bake! Give this easy recipe a go for a tasty treat.
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Ingredient Notes
To make this eggless scone recipe you need
- Pumpkin Puree: Pumpkin will both give color and texture to your scones. You can use homemade or canned pumpkin, but if you choose the canned one, make sure you buy a pure pumpkin version. I would highly recommend using fresh homemade pumpkin puree as it is fall and why not, It gives the perfect aromatic flavor to your scones.
- Coconut cream: Coconut cream and coconut milk have similar ingredients, like water and coconut flesh. The big difference is that coconut cream has a lot more fat content than coconut milk. It doesn't add much flavor itself; it's mainly used as a replacement for cream in recipes.
- Sugar: Just a bit of white sugar to sweeten up scones. You can use white granulated sugar for sweetness. If you prefer a healthier option, consider using alternatives like brown sugar, maple syrup, or coconut sugar.
- Homemade Pumpkin Pie Spices: If you don't have pre-made pumpkin pie spice, you can make your own by combining ground cinnamon, nutmeg, ginger, and cloves. Adjust the ratios to your taste. These spices will make your scones as aromatic as Starbucks ones;
- Self-Rising Flour: Using self-rising flour simplifies the scone-making process and often results in light and fluffy scones. However, if you don't have self-rising flour and only have all-purpose flour on hand, you can still make scones by adding baking powder and a pinch of salt to your dry ingredients.
- Vegan Butter: Use a vegan-friendly butter substitute. Popular options include margarine or plant-based buttery spreads. You can replace vegan butter with cold coconut oil too.
How to Make Scones Without Eggs
Making scones without eggs is easy and can result in delicious, vegan-friendly scones. Here's a basic eggless scone recipe:
- Preheat the Oven Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the Wet Better: In a bowl, mix together the pumpkin puree and coconut cream first, and then add pumpkin spices and white sugar. Mix until well combined.
- Cut in Butter: In a separate bowl, combine the cold vegan butter and self-rising flour. Achieving the ideal crispy eggless scones relies on the temperature of your butter—make sure it's extremely cold, like right from the freezer. Cut the butter into small ¼-inch cubes and blend it with the flour by gently pressing it between your fingertips or pastry cutter.
- Combine Wet and Dry: Pour the wet batter into the dry ingredients. Stir until a soft dough forms. If you're adding any optional mix-ins (raisins, nuts, or chocolate chips), fold them into the dough at this point.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently mix it a few times with your hands until it comes together. Pat the dough into a rectangle that's about 1 inch (2.5 cm) thick. Make sure you do this quickly otherwise, you will melt the butter, and the dough will be greasy. Do not overmix the dough otherwise, your scone will be caky and taste like cardboard.
- Cut Scones: Use a knife or sharp biscuit cutter to cut the dough into a triangle shape. Place them on the prepared baking sheet, leaving a little space between each one. Gather any remaining dough scraps and gently press them together to make more scones.
- Bake: Bake the scones in the preheated oven for 12-15 minutes or until they are flakey and lightly golden brown on the outside.
- Prepare the glaze: Meanwhile mix up castor sugar, vanilla essence, and coconut cream. If you use water instead of coconut cream your glaze will be slightly runny, so I suggest sticking to coconut cream.
- Cool and Serve: Remove the scones from the oven and let them cool on a wire rack for a few minutes. Drizzle the glaze on your eggless pumpkin scones and serve them warm with a hot drink.
Expert Tips
Certainly! Here are some expert tips to help you make perfect scones without eggs.
- Use Cold Ingredients: Ensure that your vegan butter (or regular butter if not vegan) is very cold. You can even place it in the freezer for a short while before using it. Cold butter helps create flaky, tender scones.
- Handle the Dough Gently: When mixing the dough, be gentle. Overmixing can lead to tough scones. Use a light touch and mix just until the ingredients come together.
- Chill the Dough: After you've mixed the dough, consider chilling it in the refrigerator for about 15-30 minutes. This helps to firm up the butter and makes it easier to handle.
- Proper Cutting Technique: When cutting out the scones, use a sharp biscuit cutter or knife, and avoid twisting. A clean, straight cut will help the scones rise evenly.
- Even Sizing: Try to make sure all your scones are the same size and thickness. This ensures they bake evenly and are ready at the same time.
- Baking Temperature: Preheat your oven and use the right temperature. Typically, scones are baked at a high temperature (around 425°F or 220°C) for a short time to create a nice rise and crust.
- Freshness Matters: Scones are best enjoyed fresh from the oven. If you need to store them, do so in an airtight container, but be aware that they may lose some of their crispness over time.
Make Ahead and Storage
Making Ahead
Prepare the scone dough, shape it, and cut out the scones. Then, freeze them on a baking sheet until they're solid. Once frozen, transfer them to an airtight freezer bag and store them for up to 2-3 months in the freezer.
Baking from Frozen
When you're ready to enjoy your scones, preheat your oven and place the frozen scones directly on a baking sheet lined with parchment paper. There's no need to thaw them. Bake for about 15-20 minutes, or until they're golden brown and fully cooked inside.
Storage of Baked Scones
After baking your eggless pumpkin scones, let them cool completely at room temperature. Then, store them in an airtight container or resealable bag. If you plan to consume them within 1-2 days, they can be stored at room temperature. To refresh their taste and texture, simply reheat them in the oven when needed.
These delightful egglesspumpkin scones are the perfect autumn treat for anyone, whether you follow a vegan lifestyle or not. With the convenience of self-rising flour and the richness of fall flavors, these scones are a must-try.
More Eggless Recipes
- Delicious Eggless Blondies
- Oatmeal Peanut Butter Cookies
- Vegan Pumpkin Brownies
- Eggless Chocolate Chip Cookies
- Pumpkin Almond Flour Cookies
- Vegan Pumpkin Banana Bread
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Eggless Pumpkin Scones
Equipment
- 1 Steel Scraper
Ingredients
- ½ Cup Pumpkin Puree
- ½ Cup Coconut Cream
- 2 tablespoon Sugar
- 1 tablespoon Pumpkin Spice
- 2 Cups Self Raising Flour
- ½ Cup Vegan Butter
Glaze
- ½ Cup Caster Sugar
- 1 teaspoon Maple Syrup
- 1 tablespoon Coconut Cream
Instructions
Prepration
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Make the Wet Better
- In a bowl, mix together the pumpkin puree and coconut cream first and then add pumpkin spices and white sugar. Mix until well combined.
Cut in Butter
- In a separate bowl, combine the cold vegan butter and self-rising flour. Achieving the ideal crispy eggless scones relies on the temperature of your butter—make sure it's extremely cold, like right from the freezer. Cut the butter into small ¼-inch cubes and blend it with the flour by gently pressing it between your fingertips or pastry cutter.
Combine Wet and Dry
- Pour the wet batter into the dry ingredients. Stir until a soft dough forms. If you're adding any optional mix-ins (raisins, nuts, or chocolate chips), fold them into the dough at this point.
Shape the Dough
- Turn the dough out onto a lightly floured surface. Gently mix it a few times with your hands until it comes together. Pat the dough into a rectangle that's about 1 inch (2.5 cm) thick. Make sure you do this quickly otherwise you will melt the butter, and the dough will be greasy. Do not overmix the dough otherwise your scone will be caky and taste like cardboard.
Cut Scones
- Use a knife or sharp biscuit cutter to cut the dough into a triangle shape. Place them on the prepared baking sheet, leaving a little space between each one. Gather any remaining dough scraps and gently press them together to make more scones.
Bake
- Bake the scones in the preheated oven for 12-15 minutes or until they are flakey an lightly golden brown on the outside.
Prepare the glaze
- Meanwhile mix up castor sugar, vanilla essence and coconut cream. If you use water instead of coconut cream your glaze will be slightly runny, so I suggest sticking to coconut cream.
Cool and Serve
- Remove the scones from the oven and let them cool on a wire rack for a few minutes. Drizzle the glaze on your eggless pumpkin scones and serve them warm with some hot drink.
Video
Notes
- Use Self rising flour instead of plain flour and baking powder, this will make a huge difference and will help your scones rise higher.
- Make sure butter is freezer cold, this will help to create air pockets within the flour layers and make your scones flakey and crispy.
- Do not over mix or knead the dough, It will melt all the butter and will become the reason to make your scones caky and doughy.
- Make sure you are using full fat-rich creamy coconut milk, This will ensure a soft and moist scone instead of a dry crumbly scone.
- Keep the scones as cold as possible until they are ready to go into the oven. This will make them rise better.
Barbara says
I needed to use up some pumpkin butter and coconut cream and I needed to make a gluten-free vegan recipe for my indoor climbing class. So I was tweaking this recipe on the first try. It still turned out great with one-to-one GF flour and baking powder. I reduced the sugar and spice, since the pumpkin butter is sweetened and spiced already. I made 2 small rounds and cut them into 8 triangles each.
Climbers said they were delicious and ate them all.