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Description
Make delicious pumpkin scones without eggs. This recipe is simple and perfect for a fall treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup cold butter, cubed
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, combine pumpkin puree, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Use a biscuit cutter or knife to cut out scones.
- Place scones on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
- For extra flavor, add chocolate chips or nuts to the dough.
- Serve warm with butter, jam, or cream cheese.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg