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.
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
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.