Eggless Tender Flaky Scones
Delight in the buttery, melt-in-your-mouth goodness of these Eggless Tender Flaky Scones, a perfect treat for breakfast, brunch, or tea time. Crafted with simple pantry staples like all-purpose flour, cold unsalted butter, and heavy cream, these scones offer a soft, flaky texture without the need for eggs. The secret lies in working cold butter into the dry ingredients for that irresistible crumbly finish. A touch of vanilla adds a subtle sweetness, and optional turbinado sugar sprinkled on top creates a golden, crisp crust. Ready in just 30 minutes and customizable with your favorite toppings, these egg-free scones are ideal for sharing and savoring. Whether served warm with a dollop of jam or paired with clotted cream, they’re a no-fuss way to elevate any occasion!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold)
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk (for brushing)
- 1 tablespoon Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Grate the cold butter into the dry ingredients using a box grater or cut it into small cubes. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, combine the heavy cream and vanilla extract. Add the cream mixture to the dry ingredients and mix until the dough just comes together. Be careful not to overmix; the dough should be slightly crumbly but hold together when pressed.
Turn the dough out onto a lightly floured surface and gently pat it into a round disc approximately 1 inch thick. Cut the dough into 8 wedges (like a pizza) and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops of the scones with milk and sprinkle with turbinado sugar for added texture and a touch of sweetness, if desired.
Bake the scones in the preheated oven for 13-15 minutes, or until they are lightly golden on top.
Remove the scones from the oven and allow them to cool slightly on a wire rack. Serve warm or at room temperature with your favorite accompaniments.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 232.1 g | 84% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 41.0 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 154 mg | 12% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 338 mg | 7% | |
*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.
