• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About

Recipe Pocket

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Desserts

    Jun 26, 2022 · Modified: Jun 22, 2022 by Harriet

    Eggless Scones

    Make this easy delicious eggless scones recipe the next time you have guests over. Made with a few simple ingredients, these are tender and buttery with a crispy top.

    Close up of scones filled with jam and cream.
    Jump to:
    • 👛 Cost To Make
    • 🌟 About This Recipe
    • 🥘 Ingredients
    • 🍳 Instructions
    • 💭 Recipe Tips
    • 👪 Serving Size
    • 🍬 Calories Per Serve
    • 🥗 Serving Suggestions
    • Substitutions
    • 📖 Variations
    • 🌡️ Storage
    • 🔥 Reheating
    • More Easy Recipes
    • 📋 Recipe Card

    If you have a craving for scones, make these quick, easy, and delicious eggless scones. These taste great warm from the oven with jam and cream.

    👛 Cost To Make

    Estimated cost AUD$ = $2.05 or $0.11 per scone, does not include toppings.

    🌟 About This Recipe

    • A quick recipe you can make with just one mixing bowl and no other equipment other than a rolling pin and a cookie cutter.
    • These are delicious when served warm with butter, jam, or cream and would be perfect for serving at tea parties, brunch, bridal or baby showers, or Mother's Day.
    • Using only basic pantry staples, you should use this recipe the next time you have unexpected guests drop by.

    🥘 Ingredients

    Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image of ingredients for buttermilk scones.

    Flour - We used all-purpose flour (plain flour) for this recipe, but you could also use self-rising flour. If you use self-rising flour, do not use baking powder.

    Baking powder is a raising agent that will help make the scones light and fluffy. Use the amount stated in the recipe and no more, because if too much is used it will make the scones taste sour and a little bitter.

    Sugar - white granulated sugar for sweetness. However, you could also use your favorite dry white sugar substitute.

    Salt - a little salt helps round out all the flavors and makes the scones taste better.

    Butter - use unsalted or salted butter.

    Buttermilk - helps tenderize and give a nice tang to the scones. If you do not have buttermilk, use sour cream, natural yogurt, or some other buttermilk substitute.

    🍳 Instructions

    Sifting flour.

    Step 1 - Sift the flour and baking powder into a large mixing bowl and add the sugar.

    Cubes of butter in flour.

    Step 2 - Cut cold butter into tiny cubes and add to the bowl.

    Hands crumbling butter into flour.

    Step 3 - Use your fingertips to work the butter into the dry ingredients, breaking it into pieces until it resembles breadcrumbs.

    Buttermilk being added to flour and butter mixture.

    Step 4 - Make a well in the center of the flour and pour in the cold buttermilk.

    Mixing scone dough.

    Step 5 - Use a butter knife or wooden spoon to combine the buttermilk into the flour mixture until the dough comes together.

    Kneading scone dough.

    Step 6 - Lightly knead and shape the dough into a ball. Do not over-knead because if you do, you can end up with dry and tough scones.

    Dough being cut into rounds.

    Step 7 - Transfer the scone dough to a lightly floured bench top and roll the dough, or flatten it with your hands to an even thickness of about 2 cm (0.79 inches).

    Use a 5 cm (2 inch) cookie cutter dipped in flour to cut out as many rounds from the dough as possible. Transfer the cut pieces onto a baking tray.

    With the remaining dough, lightly knead the pieces back into a ball, roll out and cut more rounds until you can not get any more.

    Brushing scone dough with milk.

    Step 8 - Place the scones onto a baking sheet lined with parchment paper, spacing them slightly apart. Brush the tops with buttermilk or milk and bake in a hot oven until golden brown on top.

    Freshly baked scones with golden brown tops.

    💭 Recipe Tips

    Use Chilled Butter

    For best results, use chilled butter, and work it into the flour with your fingertips until it resembles coarse crumbs.

    Avoid Overworking The Dough

    For light and tender scones, do not overmix the dough. The dough does not have to be smooth, and it is okay if it is a little lumpy.

    Refrigerate before baking

    Keep the scone dough as cold as possible by placing them in the fridge for at least 30 minutes before baking, especially on hot days, so that the butter inside the dough is well chilled, which will lead to lighter and flakier scones.

    Preheat the Oven

    Before you start making the scones, turn the oven on to preheat. The oven must be hot because this is what will make the scones rise as they bake.

    👪 Serving Size

    This recipe makes about eighteen 5 cm (1.9 inches) scones.

    🍬 Calories Per Serve

    Each scone is about 101 calories without any toppings.

    🥗 Serving Suggestions

    Serve these scones with butter, strawberry jam, and cream with a hot cup of tea or coffee.

    Substitutions

    Self-rising flour can be used instead of all-purpose flour (plain) and baking powder.

    📖 Variations

    Eggless blueberry scones - Add about 1 cup of fresh or frozen blueberries (use frozen) and 1 teaspoon of vanilla extract into the mixture before mixing in the buttermilk.

    Delicious chocolate chip scones - Add about ¾ cups of chocolate chips and 1 teaspoon vanilla extract into the mixture before mixing in the buttermilk.

    Scones and a table set for afternoon tea.

    🌡️ Storage

    Scones like these eggless scones are at their best when just out of the oven and should be enjoyed while still warm.

    Refrigeration - If you have some leftovers, wrap them tightly in food wrap or store them in an airtight container in the fridge and reheat them when needed.

    Freezing - you can freeze these, but like mentioned above, these eggless scones are really at their best when consumed soon after making.

    🔥 Reheating

    Reheat thawed cooked frozen scones in the microwave oven for a few seconds on high heat or until hot.

    More Easy Recipes

    • Easy banana bread with self rising flour
    • Dulce de leche mousse
    • Slow cooker custard
    • Easy chocolate truffles
    A hand picking up a scone.

    I do hope that you try this recipe for eggless scones. If you do, please come back and leave a comment below because I would love to know how you went.


    CONNECT WITH RECIPE POCKET

    Be sure to follow us on social media, so you never miss a post!

    Facebook | Pinterest | Instagram | Twitter


    SUBSCRIBE TO OUR NEWSLETTER!

    📋 Recipe Card

    Eggless scones on a plate with jam and cream.

    Eggless Scones

    This recipe for eggless scones makes the lightest and fluffiest scones you have ever tasted. Best eaten hot straight from the oven with jam and cream.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 20 mins
    Cook Time : 20 mins
    Optional chilling time : 30 minutes
    Total Time : 1 hr 10 mins
    Cuisine: : Australian, Western
    Course : Desserts
    Servings : 18 x 5 cm (1.9 inch) scones
    Calories : 101 : kcal
    Estimated Cost (AUD) : $2.05 or $0.11 per scone, does not include toppings.

    EQUIPMENT

    • rolling pin (not essential)
    • 5cm (2 inches) round cookie cutter

    INGREDIENTS

    • 375 grams (13.25 ounces) of plain flour / all-purpose
    • 2 level teaspoons of baking powder
    • 1 tablespoon sugar
    • ¼ teaspoon salt
    • 30 grams (1 ounce) butter cold and cut into tiny pieces
    • 310 mls (1 ¼ cups) buttermilk plus a little extra if needed

    Topping ideas

    • jam
    • whipped cream
    • butter
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Preheat the oven to 200°C (390°C). Grease and line a baking tray with parchment paper.
    • Sift the flour and baking powder together into a large mixing bowl with the sugar, salt, and butter.
    • Use your fingertips to rub the butter into the flour.
    • Make a well in the center of the mixture and pour in the buttermilk.
    • Use a knife, to cut the buttermilk into the flour, until it forms a soft sticky dough.
    • Tip the dough out onto a lightly floured work bench and quickly and gently knead to a ball.
    • Use your hand to press the dough out to an even 2 cm (0.78 inch) thickness.
    • Use a 5 cm (2 inch) cookie cutter to cut out as many scones as you can. Place each cut scone into the prepared tray so that they a spaced slightly apart.
    • Scrape the remaining dough together and repeat the pressing and cutting again.
    • Brush the tops with buttermilk.
    • Bake in the oven for about 15 – 20 minutes or until the tops turn golden brown.
    • Serve warm with butter or jam and cream.

    Notes

    Use Chilled Butter
    For best results, use chilled butter, and work it into the flour with your fingertips until it resembles coarse crumbs.
     
    Avoid Overworking The Dough
    For light and tender scones, do not overmix the dough. The dough does not have to be smooth, and it is okay if it is a little lumpy.
     
    Refrigerate before baking
    Keep the scone dough as cold as possible by placing them in the fridge for at least 30 minutes before baking, especially on hot days, so that the butter inside the dough is well chilled, which will lead to lighter and flakier scones.
     
    Preheat the Oven
    Before you start making the scones, turn the oven on to preheat. The oven must be hot because this is what will make the scones rise as they bake. 
    Nutrition Facts
    Eggless Scones
    Serving Size
     
    1 scone
    Amount per Serving
    Calories
    101
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0.1
    g
    Polyunsaturated Fat
     
    0.2
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    6
    mg
    2
    %
    Sodium
     
    74
    mg
    3
    %
    Potassium
     
    46
    mg
    1
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    70
    IU
    1
    %
    Calcium
     
    30
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure
    « Banana Bread With Self Rising Flour

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Author image.

    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

    More about me →

    Popular

    • Banana Bread With Self Rising Flour
    • Marinara Sauce Dip
    • 3 Ingredient Peanut Butter Oatmeal Balls
    • Dulce De Leche Mousse

    Trending

    • Crescent Roll Recipes
    • How To Use Instant Yeast
    • How To Make Instant Coffee Taste Better
    • Creamed Corn Fritters
    • Dry Buttermilk Powder Substitute
    • Gelatinous Bone Broth With Chicken Bones (Slow Cooker Recipe)

    Web Stories

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About/Contact
    • Image Use

    Copyright © 2022 Recipe Pocket