Dairy-Free & Egg-Free Pumpkin Scones Recipe
Add allergy-friendly white chocolate chips and dazzle everyone!
Better than Starbucks for our food allergy friends.
Oh dear friend, where do I begin with this.
My husband is a die-hard fan of scones.
And when he told me how good Starbucks pumpkin scones were…
I felt like he was giving me a little challenge to create something better.
Plus, my food allergy kiddo can’t eat scones at the coffee shop.
So it was high time I got to work and created a pumpkin scone dairy-free, nut-free, and egg-free.
They would be a splendid addition to our other favorite pumpkin treats.
OUR OTHER PUMPKIN RECIPES
Even though we no longer have egg allergies, I still love to bake without them.
That means more of you can enjoy our recipes!
And occasionally we will get a comment, “I’m not allergic but ran out of eggs, this is perfect!”. Ha ha ha.
Happy to help!
On our second try of this great autumn experiment, these pumpkin scones were perfected.
And my hubby deemed them every bit as good as Starbucks.
I think they are actually better.
You be the judge!
Why These Pumpkin Scones are Better Than Starbucks
One, we added allergy-friendly white chocolate chips! Chocolate makes everything better.
Two, the texture is drier like a biscuit as opposed to fluffy like cake.
Three, drizzled icing is 100% the way to go with scones. I don’t like a sheet of icing on my scones.
Four, these aren’t too pumpkin spice tasting. We like clove alright, but not too much!
How to Make the Perfect Scones
Scone recipes require butter to be cut into the flour, like with pie crust. I absolutely swear by using my Kitchen Aid Mixer for this task. It’s so easy when you mix the dry ingredients right in the mixing bowl and cut in the flour on low speed.
Mix dry and wet ingredients separately and then combine them. This works a lot better for incorporating the ingredients evenly.
Knead your scones on a large, lightly floured cutting board. Then you can cut them right there, too. No need to dirty two surfaces.
Use USA pans for baking. They are the perfect teflon-free, non-stick pans using silicone to make them no-stick and so easy to clean. The one I use for these scones is large enough to bake 16 scones on PLUS it comes with a rack I use to cool the scones.
While some scone recipes bake at high heat like 400 or more, we keep the temp at 350 and bake longer. This helps food allergy families doing baked milk under doctor supervision. We bake these scones for 25 minutes at 350 degrees.
Now here’s the recipe below and also be sure to watch our short scone video in this post, too!
PUMPKIN WHITE CHOCOLATE SCONES
Dairy-Free & Egg-Free
Makes 16 Mini Scones or 8 Regular
Preheat Oven to 350
PUMPKIN SCONE INGREDIENTS
2 cups flour
1/4 cup brown sugar packed
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold dairy-free butter, cut into pieces
1/2 cup pumpkin puree
2 tablespoons dairy-free milk
3 tablespoons applesauce
1 teaspoon vanilla extract
1/2 cup allergy-friendly white chocolate chips (optional)
HOW TO MAKE DAIRY-FREE & EGG-FREE PUMPKIN SCONES
Combine dry ingredients in a large bowl or Kitchen Aid Mixer bowl: 2 c. flour, 1/4 c. brown sugar, 1 tsp. pumpkin pie spice, 1 tsp. cinnamon, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt.
Cut 1/2 cup of chilled dairy-free butter into small chunks and cut it into the dry mix. A Kitchen Aid Mixer will do this easily on the lowest setting. Or cut it in by hand. The flour mixture should become crumbly with the butter cut in.
Combine the wet ingredients in a small bowl: 1/2 c. pumpkin puree, 2 Tbs. dairy-free milk, 3 Tbs. applesauce, 1 tsp. vanilla extract.
Add the wet ingredients and 1/2 c. white chocolate chips to the dry mixture on low speed. Do not over mix.
Separate the semi-sticky dough into two equal parts.
Place the two doughs on a lightly floured surface, like a large cutting board.
Form the two doughs into two loose balls and pat each out into a flat circle.
Flip each dough over a few times to knead in some of the flour until the dough isn’t sticky.
Don’t over knead.
Finish flattening both circles of dough to 1/2″ thick with a couple passes of a rolling pin.
Don’t roll out dough too much, keep the shape rather rugged.
Cut each disc of dough into 8 equal triangles. I use my chef knife.
Place the 16 mini scones on a baking sheet.
Bake 25 minutes until golden brown on top and browned on the bottom.
Remove from the oven and cool on a rack for 30 minutes.
Once cooled, drizzle with icing and enjoy! Icing recipe below.
PUMPKIN SCONE ICING
- 1 cup powdered sugar
- 1-2 tablespoons dairy-free milk
Mix sugar and milk together in a bowl, starting with 1 tablespoon of dairy-free milk.
If it’s not a drizzle consistency, add 1 teaspoon more of dairy-free milk at a time until it drizzles perfectly.
Test drizzle consistency by drizzling it from a spoon back into the bowl.
When the right consistency is reached, drizzle the icing over the cooled pumpkin scones.
Let icing set for 15 minutes.
You will be able to stack and store the ones you don’t eat right away.
Enjoy your White Chocolate Chip Pumpkin Scones with tea or coffee, you deserve it!