Egg Free Pumpkin Scones & Maple Nutmeg Glaze

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Hi! So I’m super excited to announce that today is my family’s second annual Fall Fun Day! “What is Fall Fun Day?” you ask. Fall Fun Day is any day in the middle of October dedicated to doing every fun fall activity one can think of in one awesome day! It originated last year as my birthday celebration because I had day off school the Friday before my birthday. I decided I wanted to spend my last days before legal adulthood doing all the fall things I love, but never have time to do anymore. The day began by baking a batch of Egg Free Pumpkin Scones & Maple Nutmeg Glaze. Then we went apple picking, hiking, picnicking, and ended the day with a corn maze.

We had so much fun that we decided it would be an annual event, so here we are one year later with me still being a kid at heart. This year’s itinerary consists of baking these scones, going to the Dane County Farmer’s Market, hiking and picnicking at Yellowstone Lake State Park, apple picking, and ending the day with the corn maze once again.

Ingredients for Egg Free Pumpkin Scones

Here’s everything you’ll need to make some phenomenal Egg Free Pumpkin Scones:

• Whole wheat pastry flour
• Coconut sugar
• Baking powder
• Celtic sea salt
• Spice House cinnamon
• Spice House nutmeg
• Organic Valley salted butter chilled
• Pumpkin purée
• Organic Valley buttermilk
• Pure maple syrup
• Powdered sugar
• Organic Valley whole milk
• Cinnamon extract
• Spice House nutmeg

How to Make Egg Free Pumpkin Scones

Preheat the oven to 350℉ and line a baking sheet with parchment paper. In a large bowl, whisk the flour, sugar, baking powder, sea salt, cinnamon, and nutmeg.

Cut the butter into the flour mixture. Use a pastry blender or your hands to break it up into pea sized pieces. You could also put all the ingredients in a food processor to quickly distribute the butter.

In a smaller bowl, whisk the pumpkin, buttermilk, and maple syrup. Add the wet ingredients into the dry and mix together with a wooden spoon. Turn out the dough onto a lightly floured surface and form it into a circle about 1-2 inches high. Use a sharp knife to cut the dough into 8-12 triangles, depending on how large you want them.

Place the scones on the baking sheets and bake at 350℉ until the scones are lightly golden brown, about 15 minutes. Remove from oven and place the scones on a cooling rack.

When the scones are cool, melt the butter in a small saucepan over medium heat. Whisk often until it begins to brown. Add the powdered sugar, water, maple syrup, and nutmeg. Whisk to combine. Remove from heat and drizzle over the scones right away (otherwise it will harden). Enjoy!

I hope you love these Egg Free Pumpkin Scones & Maple Nutmeg Glaze! Be sure to leave a rating below and let me know what you think in the comments!

More Pumpkin Recipes

• PUMPKIN OAT BREAKFAST COOKIES
• SPICED PALEO PUMPKIN SOUP
• PUMPKIN CHOCOLATE CHIP MUFFINS
• CHOCOLATE DRIZZLED PUMPKIN CHEESECAKE
• EGG FREE PUMPKIN PIE & WHISKEY-WHIPPED CREAM

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Egg Free Pumpkin Scones with Maple Nutmeg Glaze

These sweet, buttery scones are filled with fall flavors of pumpkin and warming spices. They're topped off with a light maple nutmeg glaze for the perfect cozy touch!

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Servings: 10 scones

Rachel Alexandra

Ingredients

Pumpkin Scones

• 2 cups whole wheat pastry flour
• ¼ cup coconut sugar
• 1 Tbsp + ¼ tsp baking powder
• ½ tsp Celtic sea salt
• ½ tsp Spice House cinnamon
• ½ tsp Spice House nutmeg
• 7 Tbsp Organic Valley salted butter chilled
• ¾ cup pumpkin purée
• 3 Tbsp Organic Valley buttermilk
• 3 Tbsp pure maple syrup

Maple Nutmeg Glaze (optional)

• 2½ Tbsp Organic Valley salted butter
• 1 cup powdered sugar
• 2 Tbsp warm water
• 1 Tbsp pure maple syrup
• Pinch of Spice House nutmeg

Instructions

Scones

• Preheat oven to 350℉ and line a baking sheet with parchment paper.
• In a large bowl, whisk the flour, sugar, baking powder, sea salt, cinnamon, and nutmeg.
• Cut the butter into the flour mixture. Use a pastry blender or your hands to break it up into pea sized pieces. You could also put all the ingredients in a food processor to quickly distribute the butter.
• In a smaller bowl, whisk the pumpkin, buttermilk, and maple syrup. Add the wet ingredients into the dry and mix together with a wooden spoon.
• Turn out the dough onto a lightly floured surface and form it into a circle about 1-2 inches high.
• Use a sharp knife to cut the dough into 8-12 triangles, depending on how large you want them. Transfer the scones to the baking sheet.
• Bake at 350℉ until the scones are lightly golden brown, about 15 minutes. Remove from oven and place the scones on a cooling rack. Cool completely before frosting.

Maple Nutmeg Glaze

• When the scones are cool, melt the butter in a small saucepan over medium heat. Whisk often until it begins to brown.
• Add the powdered sugar, water, maple syrup, and nutmeg. Whisk to combine.
• Remove from heat and drizzle over the scones right away (otherwise it will harden). Enjoy!

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