Eggless Scones
Fluffy, tender, and delightfully simple to make, these Eggless Scones are a perfect baking solution for those looking to skip the eggs without compromising on taste or texture. With basic pantry staples like all-purpose flour, sugar, and baking powder, these scones come together effortlessly and are enriched with a touch of vanilla for a warm, inviting flavor. Cold, diced butter is the secret to achieving that signature flaky crumb, while optional add-ins like raisins or currants provide a hint of sweetness. Ready in just 30 minutes from start to finish, these golden scones are perfect for a cozy breakfast, an afternoon tea treat, or a quick snack. Serve them warm with your favorite jam and clotted cream to truly elevate the experience—egg-free indulgence has never been so delicious! Perfect for vegetarians and eggless baking enthusiasts alike, this easy scone recipe is a must-try.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 85 grams Unsalted butter (cold and diced)
- 120 milliliters Milk (plus extra for brushing)
- 1 teaspoon Vanilla extract
- 50 grams Optional: Raisins or currants
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, diced butter to the bowl. Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
If using, stir in the raisins or currants.
In a small bowl or cup, combine the milk and vanilla extract.
Gradually stir the milk mixture into the dry ingredients using a fork or spoon until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Do not over-knead, as this will make the scones tough.
Pat the dough into a circle or square about 2.5 cm (1 inch) thick. Use a round cutter (or a knife for squares) to cut out scones. Re-roll the scraps only once to avoid overworking the dough.
Place the scones on the prepared baking tray, leaving a little space between each one. Brush the tops lightly with milk for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and risen.
Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm or at room temperature with jam and clotted cream, if desired.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 86.7 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 233 mg | 18% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
