Eggless Pumpkin Spice Scones

Pumpkin season is in full effect now that it officially arrived a few days ago. While I like to think of the first of September as the beginning of fall, it’s sometimes hard to believe it’s technically not until the third week!

But I have been baking all things pumpkin since the first, and it’s only going to continue on until Thanksgiving. And at that time, I will respectfully switch into full Christmas mode, obviously. But until then – pumpkin, pumpkin, and more pumpkin.

So today I am sharing a fall scone recipe for Eggless Pumpkin Spice Scones with a maple cream cheese icing. I absolutely love maple cream cheese icing. I used it on my Pumpkin Spice Cinnamon Rolls a couple weeks ago, and it’s also on my Healthy Whole Wheat Cinnamon Rolls too.

So, if you are wondering if you can make light and fluffy scones without eggs, you definitely can! I have so many amazing recipes for scones without eggs in my new book, Effortless Eggless Baking, that is coming out in November! If you haven’t preordered it, then you should do that here.

In the meantime, enjoy this Eggless Pumpkin Spice Scones recipe with a maple cream cheese icing. 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.

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.

Ingredients I used in this Eggless Pumpkin Spice Scone recipe:

Central Milling Organic All Purpose Flour

Wholesome Organic Light Brown Sugar

Frontier Co-Op Organic Pumpkin Pie Spice

Organic Valley Salted Butter

O Organics Pumpkin Puree

Organic Valley Grassmilk

Organic Valley Heavy Whipping Cream

Wholesome Organic Powdered Sugar

Costco Kirkland Organic Maple Syrup

Organic Valley Cream Cheese

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Eggless Pumpkin Spice Scones

Recipe by MimiDifficulty: Easy
Makes

6

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!).

Ingredients

  • Dough
  • 284 grams (2 1/4 cups) organic all purpose flour

  • 75 grams (1/3 cup) packed organic light brown sugar

  • 1 tablespoon baking powder

  • 1 teaspoon organic pumpkin spice

  • 1/2 teaspoon fine sea salt

  • 1/2 cup (113 grams) organic salted butter, cold

  • 57 grams (1/4 cup) organic pumpkin puree

  • 1/2 cup organic milk

  • Topping
  • 2 tablespoons organic heavy whipping cream

  • Icing
  • 142 grams (1 cup) organic powdered sugar, sifted

  • 88 grams (1/4 cup) organic maple syrup

  • 28 grams (2 tablespoons) organic cream cheese

Directions

  • 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.

Recipe Video

Notes

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

Did you make this recipe? 
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Make sure to check out the post 10 Must Bake Pumpkin Spice Recipes, which I’m sure you’ll love too! And, share it with someone who you think may also like it!

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