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.
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.
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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.