Post on: 2019-10-21.

Posted in: Cook.

The Best Egg-free Pumpkin Scone Recipe Ever

No, this won’t be the healthiest recipe I ever post, but it is the best! And, in as little as 35 minutes this will change the way you look at store-bought scones forever. One bite of these flaky, tender, buttery, pumpkin scones and it will SQUASH any future desire to eat store-made scones. And, that’s a healthy win! Why? Store-bought baked goods are laden in unnecessarily high levels of saturated fat, trans fats and sugars. If you suddenly find them unappealing because you’ve made these at home before, you’ll find it easier to resist them, lowering your intake of the unhealthy trio of salt, sugar and trans fats. Making pumpkin scones at home can not only cut your sugar intake significantly it will help you avoid heart damaging trans fats.

As someone who has enjoyed a few scones in life (okay, the actual number is much larger than a few), I believe the best pumpkin scone needs to be flaky in texture, tender, light and full of buttery flavour. As such, this pumpkin scones recipe is the best!

It’s all about quality

The more quality food you eat, the less appealing the convenience foods will taste. The problem in our busy lifestyles is the lack of time to prepare food. As such, companies have created fast, convenience foods we can eat pretty much anywhere from the gas station to the subway. But, these convenience foods have to taste good and last on store shelves. As such, they contain trans fats (helps it have a long shelf life, but is damaging to your cardiovascular system), and ridiculously high amounts of sugar (try taking the Sugar Challenge and you’ll see why I call the sugar content in convenience foods as ridiculous).

You don’t have to believe me – researchers investigating the effects of eating ultra-processed foods (e.g. scones from popular upscale chain coffee shops) found they are linked to death. In fact, eating greater than 4 servings of ultra-processed foods in a day increases a person’s risk of death (all cause mortality) by 62% says the study published in the  British Medical Journal.

Are you PUMPED to try these egg-free Pumpkin Scones? Come try a bite! Enjoy!

Are you PUMPED to try these? Come try a bite! Enjoy!

Pumpkin Scones Recipe


Preheat oven to 400 degrees (200 degrees C). Place a rack in the middle of the oven. Line a baking sheet with parchment paper.

In a large bowl. whisk together the flour, sugar, spices, baking powder, baking soda and salt. Using a large cheese grater, grate the cold or frozen butter into small pieces, a little at a time, into the flour mixture. Using your hand, mix the butter in to avoid it turning into a large lump. The mixture should look like coarse crumbs. If you like pecans or raisins, you can add them here.

Substitution Option: Buttermilk can be made at home with milk and white vinegar or lemon juice. To make, mix 1 cup of milk with 1 tbsp of fresh lemon juice. Or, you can substitute yogurt for buttermilk in a one-to-one volume substitution.

In a separate bowl, mix together the pumpkin puree, buttermilk and vanilla extract. Pour this mixture into the flour mixture and using a spoon or your hands, stir it three times, then transfer to your counter. Be careful to NOT over mix. Using your hands, gently mix the dough trying to pat it into a circle that is about 8 inches across. It should BARELY hold together. It’s okay if it’s not all blended perfectly like cake mix. That gives it a flaky texture.

Cut into slices and place onto parchment lined baking sheets. Bake for about 18-20 minutes or until light golden brown. Transfer to wire rack to cool. To mimic the store-bought version completely, in a separate bowl, drizzle 1-2 tbsp of heavy cream on 1/2 cup of icing sugar and mix with a whisk until it creates a thick icing you could drizzle over the scones.

Pumpkin Scones Ingredients:

2 cups flour (whole wheat, oat or almond)

1/3 – 1/4 cup brown sugar (or rich-flavoured alternative like turbinado)

1/2 tsp of each of dried ginger, all spice and cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/2 cup cold butter

1 tsp vanilla extract

1/2 cup buttermilk (or I prefer to use unflavoured greek yogurt)

1/2 cup canned organic pureed pumpkin

Icing (optional): powdered sugar and heavy cream