Sweet, crumbly and buttery eggless Pumpkin scones, filled with chai spice, are perfect for afternoon tea. Included is a recipe for Savoury Pumpkin Scones with a cheesy herby topping. Both are made with homemade pumpkin puree and then air-fried to flaky perfection.
Easy Pumpkin Scones egg-free
Pumpkin based sweet recipes are fairly new to me! In the UK, we do not use pumpkin puree in our bakes but rather chunks of pumpkin in savoury dishes such as pumpkin curry or vegan Harry Potter Pumpkin Pasties
However, you can find grated pumpkin in Indian sweet recipes like Pumpkin Halwa or Pumpkin Kalakand.
The closest that we come to popular pumpkin spice recipes are the Pumpkin spice lattes that are available in coffee shops in the autumn/fall!
These scones are golden, buttery and crumbly. The recipe is simple and uses pumpkin puree and chai spices.
The scones are baked in the air-fryer similar to our Lavender Scones – both are tender and delicious!
Even though American scone recipes are not traditionally eaten withstrawberry jam and cream, I couldn’t help but spread on a layer of clotted cream!
Are pumpkin scones sweet or savoury?
The majority of pumpkin scones recipes out there are sweet but the beauty of pumpkin is that it works beautifully in both sweet and savoury recipes!
For this reason, I thought of making savoury cheese and pumpkin scones which can be enjoyed with soups, or as a snack with some cream cheese spread on top.
Why you should make this recipe
- Eggless – this is an egg-free pumpkin scones recipe perfect for those following a lacto-vegetarian diet
- Great way to use leftover pumpkin – pumpkin puree is so quick and easy to make and prevents food waste
- Uses regular pantry ingredients – apart from the fresh pumpkin puree, the base of the scones is made from baking cupboard essentials
- Great to transport – these scones are great to take on picnics or day trips!
- Full of flavour – thanks to the pumpkin puree and spices, these scones are packed with flavour
- Easy recipe scaling – easily double the recipe, if you want to make these for Halloween, Thanksgiving or another holiday.
Ingredients for sweet pumpkin scones
Full ingredients with measurements are available in the recipe card below at the end of this post
Self-raising flour – self-raising flour is a mixture of all purpose flour, baking powder and salt. This flour is available in the baking aisle.
Pumpkin puree – I made the pumpkin puree at home using the Instant Pot. If it is available to you, you can use canned pumpkin puree (the water content of homemade/tinned may mean you have to adjust the amount that you use). Use a paper towel to blot away as much moisture as possible.
Pumpkin spice – for pumpkin spice, I used chai masala which consists of ground cinnamon, cardamom, clove, ginger, nutmeg and black pepper.
Unsalted butter – use cold unsalted butter.
Double cream – heavy cream or double cream is essential for crumbly scones that are soft inside
Brown sugar – I used soft brown sugar but you can also use dark brown sugar
Vanilla extract – vanilla extract adds warm, sweet flavours
Pumpkin Scones glaze
These scones are covered in a delicious chai spiced based glaze that provide added sweetness and texture.
The glaze is made from a mix of icing sugar, milk and chai spice
Starbucks Copycat Pumpkin Scones
For Starbucks style Pumpkin scones, spoon on a layer of sweet icing and drizzle over a second spiced glaze. The icing is made using icing sugar and milk.
Ingredients for savoury pumpkin scones
Pumpkin puree – Homemade or store bought works fine too.
Baking powder – ensure the baking powder you use that is fresh for the best results.
Pumpkin seeds – you can use sunflower seeds or poppy seeds if you wish
Cheese – I used cheddar but you can use any cheese that will grate and can melt, however you can use vegetarian or vegan parmesan cheese too.
Dried sage – you can use mixed dried herbs if you like.
Pumpkin Scones using scone mix
Now this is about as easy as it gets!
What if you could have pumpkin scones ready with just two ingredients?
Scones mix and pumpkin puree. That is literally it.
To a scone mix, add pumpkin puree. If the dough needs some more wet ingredients to make it a soft dough, add either cream or milk.
If you like, you can add some extra flavouring such as pumpkin spice or cinnamon powder for flavour.
How to make pumpkin puree in the Instant Pot
Making pumpkin puree in the Instant pot is quite easy, quick and simple. You can make pumpkin puree two ways, either pressure cook whole small pumpkin in the Instant pot or peel, roughly chop and pressure cook.
To cook whole
Grab a sugar or pie pumpkin, place a steamer or rack in the liner of the Instant pot.
Pour 1 cup of water, place a pumpkin on top of the rack or steamer.
Close the lid (make sure the sealing valve is on the seal position) and Pressure cook for 13 minutes on HIGH.
Let the pressure release naturally for 10-12 minutes, then release the remaining pressure manually.
The pumpkin should be soft and very tender. Remove carefully, peel the skin and puree the pumpkin.
To cook pumpkin pieces, peel the pumpkin and roughly chop.
Place steamer or trivet in the liner, pour one cup of water.
Then place chopped pumpkin on the steamer or trivet.
Close the lid, select HIGH pressure and cook for 1 minute.
Naturally Pressure release for 10 minutes then remove the cooked pumpkin pieces.
Place them in a blender and make puree.
How to eat Pumpkin Scones
You can also serve them with some clotted cream for extra indulgence.
They are also be great alongside a hearty chilli or stew.
I like to spread some cream cheese or butter to make them extra tasty!
How to make eggless pumpkin scones in the air fryer
Full printable recipe in recipe card below.
Whisk together the flour, chai spice, sugar and pinch of salt.
Add in the chilled grated or cubed butter and mix into the flour. If the butter is cubed, mix it into the flour with your fingertips until crumbs form.
Spoon together pumpkin puree and cream and add to the dry mix.
Form into a dough
Pat into a round and cut into triangles. If baking British style scones, then form into rounds.
Freeze them for 8-10 minutes.
Place parchment paper into the air fryer and arrange the triangles onto the parchment, allowing some space in between each scone.
Glaze them with cream using a pastry brush.
Air fry for 8 minutes at 180C or 360F. Check the scones at 4 minute interval.
Remove from the air fryer basket and allow to cool.
Meanwhile, mix together the icing sugar, milk and pumpkin spice.
Drizzle the icing over the cooled scones using a spoon. You can also spoon on a layer of icing.
Optionally, top with chocolate sprinkles.
Tips for Flaky Scones
The butter must be cold – cold butter will melt as the scones cook, creating air pockets, ensuring they are light and flaky.
Grate the butter – grating butter prevents you having to rub the butter into the flour. This ensures the butter stays cold.
Mix until just combined as over kneading the dough will lead to tough scones.
Ensure the scones are equal in size so they cook evenly.
If you would like really tall scones like you see in magazines and recipe books, then double the ingredients and then double the thickness of the dough as you add the scones to the air fryer. Then add 3 extra minutes of cook time.
How to make savoury scones
Savoury pumpkin scones with cheese are a delicious treat, that you can enjoy with a cuppa in the morning or afternoon or as a side dish for your hearty soups.
These savoury scones would make a great BREAD option on your holiday table.
They scones are easy and simple to make, here is the recipe.
Mix together sifted 225 grams self-raising flour, salt, 1 tablespoon pumpkin seeds, 1 teaspoon soft brown sugar and 1 teaspoon dried sage in a big mixing bowl.
Add 50 grams cold butter cubes and rub with your fingertips until you get crumbs.
Add 80 grams grated cheddar cheese and 150 grams or 1/2 cup pumpkin puree.
Pour 2 tablespoon warm cream or milk, mix everything quickly using a butter knife or spatula.
Bring the mixture with your hands and pat it on the lightly floured surface or tray. The thickness of scones should be 1 inch or 2.5cm.
Cut them in to round scones using a cookie cutter. Do not twist your cutter when cutting out the scones. Press straight down, to ensure an even rise of the scones.
Brush the top of the sones with some cream or milk and sprinkle with dried sage and cheese.
Air fry for 5 minutes on 180centigrade /360farenhite, followed by a further 2 minutes at 160centigrade/320farenhite.
Can pumpkin scones be frozen?
Yes, pumpkin scones can be frozen. Allow scones to be cool completely then freeze the scones individually by wrapping in freezer friendly bags or foil.
Reheat by using the air fryer or use the microwave.
Vegan pumpkin scones
Replace all the dairy products with plant based alternatives. Directly use vegan butter and vegan cream instead of the dairy option.
Scones are best kept at room temperature in an air tight container. This prevents the scones from going stale.
Absolutely yes, however the quantity of raising agents will change for the recipe. Have a look a next question below How to make self-raising flour at home.
Self-raising flour is so easy to make at home. Simply mix 1 cup plain or all purpose flour, 1 1/2 teaspoon and 1/4 teaspoon fine salt.
For biscuits and scones we need cold butter and you have to work quite quickly to keep everything cold. Cold butter will melt as the scones cook, creating air pockets, ensuring they are light and flaky.
Yes, you can bake scones in the traditional oven. Preheat oven to gas mark 7 or 200C. Bake for 18-20 minutes (check the scones after 15 minutes) or until lightly golden and well risen.
Yes, you can. If you prefer your scones round use 6 cm plain or crinkle pastry cutter.
Other Pumpkin Recipes
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Pumpkin Scones Air fryer (2 ways)
- 1 Air fryer
- 1 Pastry brush
- 2 ¼ cup self-raising flour 315 grams
- ½ cup pumpkin puree 120 grams
- 140 grams unsalted butter cold (cubes or grated) – 10 tablespoon
- ⅓ cup brown sugar soft (70 grams)
- ¾ cup double cream Heavy cream (180ml)
- 1 tablespoon pumpkin spice I have used chai spice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Chai spice glaze
- ¼ cup confectioners’ sugar Icing sugar/powdered sugar (30g)
- ¼ teaspoon chai spice mix or pumpkin spice mix
- 1 tablespoon milk or water
- In a large mixing bowl, whisk together the self-raising flour, sugar, chai spice mix and salt.2 1/4 cup self-raising flour, 1/3 cup brown sugar, 1/4 teaspoon salt, 1 tablespoon pumpkin spice
- Add the cold/chilled grated or diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.140 grams unsalted butter
- In a separate small jug or bowl, whisk with heavy cream, pumpkin puree, and vanilla extract until combined.1/2 cup pumpkin puree, 3/4 cup double cream, 1 teaspoon vanilla extract
- Pour the pumpkin mixture into the well and stir with a fork until the dough comes together.
- Roll dough out into a 1 inch-thick round. Cut into 8 wedges, place them on baking sheet.
- Place the pan of scones in the freezer for 15-20 minutes, uncovered.
- Brush the scones with cream and air fry about 8 minutes or until risen, set in the centers and slightly golden on the bottoms.
- Remove from the air fryer and allow them to cool completely before glazing them.
Make chai spice glaze
- Mix the glaze ingredients in a small bowl until smooth.When the scones are cool, spoon the glaze on each scone before drizzling the glaze. Let the glaze set before serving.1/4 cup confectioners’ sugar , 1/4 teaspoon chai spice mix, 1 tablespoon milk
For Savoury Pumpkin Scones Ingredients and Method are above in the main post.
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.