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Easy Eggless Blueberry Scones – Mommy’s Home Cooking

Eggless Blueberry Scones drizzled with lemon glaze over a marble surface.


These Easy Eggless Blueberry Scones are tender and buttery with a crisp outer layer. They are made with simple ingredients, one bowl, and two hands in just a few minutes. The recipe includes step-by-step photos and lots of tips.

Eggless Blueberry Scones drizzled with lemon glaze over a marble surface.

In The Post: Everything You Need for These Egg-Free Scones

Eggless Blueberry Scones Recipe Highlights

As you might notice, in this home, we LOVE eggless scones! Last week, I shared my kid’s faves version with chocolate chips: Eggless Chocolate Chip Scones. And today, I am sharing my favorites: Eggless Blueberry Scones.

These Easy Eggless Blueberry Scones are crisp, buttery, and soft. Totally irresistible!

This delicious Eggless Blueberry Scones recipe can be made with one bowl and two hands in just a few minutes. I used fresh blueberries, you can also use frozen blueberries.

Perfect for breakfast, brunch, snack time, and wherever coffee or tea is appropriate. In my world, that is ALL the time!

Eggless Blueberry Scones drizzled with lemon glaze on baking tray.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

You’ll need:

Ingredients needed to make egg-free blueberry scones over a marble surface with name tags.

Ingredients Notes & Substitutions

For the Scones:

  • Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
  • Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the scones.
  • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
  • Heavy cream: Make sure it has at least 35% of fat content.
  • Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
  • Lemon zest: For extra flavor!
  • Blueberries: You can use fresh or frozen. If frozen, do not thaw.

For the Glaze, you’ll need powdered sugar and lemon juice.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

Step 1 – Mix the dry ingredients together. Use a big mixing bowl because you want lots of room for the mixing process.

dry ingredients to make eggless scones in a bowl.

Step 2 – Cut in the frozen butter. You can use your hands or a pastry cutter. Rub the butter into the flour mixture until it resembles coarse crumbs.

Step 3 – Whisk the wet ingredients together. Mix dry and wet ingredients with a fork until the dough comes together.

Step 4 – Toss in the blueberries and mix gently with your hands to combine.

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Step 5 – Form the scones

Transfer dough onto the counter or a big silicone mat. Then, form into a round disc and cut into wedges.

Step 6 – Refrigerate in the fridge for at least 15 minutes.

In fact, you can even refrigerate it overnight for a quick breakfast in the morning!

Step 7 – Brush with cold heavy cream.

Eggless Blueberry Scones  dough wedges brushed with heavy cream over a baking tray.

Step 8 – Bake until golden brown.

Baked Eggless Blueberry Scones over a marble surface.

Tips & Tricks to Make Perfect Eggless Scones

Butter. For best results, toss your butter in the freezer 15 minutes to an hour before you begin making this recipe. When you cut the frozen butter into the dry ingredients, you will create crumbs. These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.

Don’t overwork scone dough. It’s important to not overwork the dough and never roll it too thin. Doing so will make the scone lose the flaky, moist, and delicious crumbly texture.

Refrigerate before baking. Keeping scone dough as cold as possible prevents over-spreading, so don’t skip this step, please.

Overbaked scones will be dry and hard, so pay attention to them while they’re in the oven.

an Eggless Blueberry Scone drizzled with lemon glaze next to a small bowl with glaze and a spoon.

Lemon Glaze for Scones

This lemon glaze is sweet and tangy! It’s made with just two ingredients: confectioners’ sugar and fresh lemon juice. It’s the perfect pair for your blueberry scones.

Eggless Blueberry Scones drizzled with glaze over a marble surface.

Storing & Freezing Instructions

Leftover Scones

Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.

Freeze Unbaked Scones

Yes, you can! Just follow these simple steps:

  • Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen,
  • Place them in a single layer in a freezer-friendly bag or container. Freeze for up to a month.

Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.

Freeze Baked Scones

Allow the cooked scones to cool completely and then freeze in an airtight container for 2 months.

Make Ahead

Prepare the dough as instructed, cut it into wedges, and then wrap each scone in plastic wrap before storing it in an airtight container (or Ziploc bag) in the refrigerator overnight or for up to three days. When ready to bake them, preheat the oven, brush the tops with heavy cream, and bake as instructed.

Frequently Asked Questions

Why did my scones turn out flat?

There are several reasons this might have happened: 1- The ingredients weren’t as cold as needed. If the butter is too warm and starts to melt, this could cause your scones to be flat. 2 – The dough was overworked Handle it only as much as is necessary. 3 – Your baking powder might be too old or expired; if it is old and expired, then it will not work properly.

Can I make these without the glaze?

Absolutely! These eggless blueberry scones taste great with or without the lemon glaze.

Can I make the dough ahead of time?

Yes! Prepare the dough as instructed, cut it into wedges, and then wrap each scone in plastic wrap before storing it in an airtight container (or Ziploc bag) in the refrigerator overnight or for up to three days. When ready to bake them, preheat the oven, brush the tops with heavy cream, and bake as instructed.

Can I substitute blueberry for other kinds of berries?

Yes, you can! Use strawberries, raspberries, or blackberries if you prefer.

an Eggless Blueberry Scones cut into half showing its inside flaky texture.

More Scone Recipes You’ll Love!

Recipe Card 📖

Eggless Blueberry Scones drizzled with lemon glaze over a marble surface.

Easy Eggless Blueberry Scones

Oriana Romero

These Easy Eggless Blueberry Scones are tender and buttery with a crisp outer layer. They are made with simple ingredients, one bowl, and two hands in just a few minutes.

Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Servings 8 scones

Instructions 

  • In a large bowl whisk together the flour, salt, baking powder, sugar, and lemon zest.

  • Add the frozen diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.

  • Create a small well in the center of the flour mixture. Pour the heavy cream and vanilla into the well and stir with a fork until the dough comes together.

  • Toss in the blueberries and mix gently with your hands to combine.

  • Turn the dough out onto a floured surface. Fold dough in half over itself and gently flatten. Rotate the dough 90 degrees and fold it over itself and flatten again. Repeat this step 2 more times, taking care to not overwork the dough. Then, form into an 8-inch disk, cover with plastic wrap, and refrigerate for 30 minutes.

  • After 30 minutes, cut the disk into 8 wedges with a sharp knife.

  • Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes while you heat the oven.

  • Preheat oven to 400º F (200º C).

  • Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down a little before serving.

Prepare the glaze (optional):

 
Blueberries: use fresh or frozen. If frozen, do not thaw.
Leftover Scones: Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.
Freeze Unbaked Scones: Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to a month. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.
Freeze Baked Scones: Allow the cooked scones to cool completely and then freeze in an airtight container for 2 months.
Make Ahead: Prepare the dough as instructed, cut it into wedges, and then wrap each scone in plastic wrap before storing it in an airtight container (or Ziploc bag) in the refrigerator overnight or for up to three days. When ready to bake them, preheat the oven, brush the tops with heavy cream, and bake as instructed.
Recipe Tips:

  • Butter. For best results, toss your butter in the freezer 15 minutes to an hour before you begin making this recipe. You will create crumbs when you cut the frozen butter into the dry ingredients. These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.
  • Don’t overwork scone dough. It’s important to not overwork the dough and never roll it too thin. Doing so will make the scone lose the flaky, moist, and delicious crumbly texture.
  • Refrigerate before baking. Keeping scone dough as cold as possible prevents over-spreading, so don’t skip this step, please.
  • Keep your eyes open. Overbaked scones will be dry and hard, so pay attention to them while they’re in the oven.

 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 398kcalCarbohydrates: 52gProtein: 4gFat: 20gSaturated Fat: 12gFiber: 1gSugar: 25g

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Dessert

Cuisine European

Calories 398

Keyword blueberry breakfast brunch easy eggfree Eggless scones snack

Eggless Baking Frequently Asked Questions

You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in June 2020, the post content was edited to add more helpful information, with no change to the recipe in August 2022.  





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