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.
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 = $2.05 or $0.11 per scone, does not include toppings.
Why You'll Love 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 In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
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.
Step By Step Instructions
Step 1 - Sift the flour and baking powder into a large mixing bowl and add the sugar.
Step 2 - Cut cold butter into tiny cubes and add to the bowl.
Step 3 - Use your fingertips to work the butter into the dry ingredients, breaking it into pieces until it resembles breadcrumbs.
Step 4 - Make a well in the center of the flour and pour in the cold buttermilk.
Step 5 - Use a butter knife or wooden spoon to combine the buttermilk into the flour mixture until the dough comes together.
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.
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.
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.
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.
This recipe makes about eighteen 5 cm (1.9 inches) scones.
Calories Per Serve
Each scone is about 101 calories without any toppings.
Serve these scones with butter, strawberry jam, and cream with a hot cup of tea or coffee.
Self-rising flour can be used instead of all-purpose flour (plain) and baking powder.
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 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.
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
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.
- rolling pin (not essential)
- 5cm (2 inches) round cookie cutter
- 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
- whipped cream
- 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.