Traditional Scones such as these Easy Classic Scones Recipe (without Eggs) are often served at teatime or as part of an afternoon tea menu and are best eaten on the day they are made. Using simple ingredients they are often served with Strawberry Jam and some form of cream such as clotted cream, whipped double or heavy cream.
I like to eat mine with a good dollop of clotted cream and whatever Jam or curd that's available in my fridge. These Cheese and Herb Scones with a herb topping make a delicious light lunch and these Wholemeal and Rye Scones make a lovely nutty wholesome alternative to the traditional flavours. For a great coffee flavour try these Easy Coffee Scones Recipe with Maple Syrup Icing
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Ingredients For This Eggless Scone Recipe
This is just an overview of the ingredients I used to make these scones without eggs, with possible alternatives and why I may have used them.
- Butter - Unsalted. Use the best quality you can, it makes such a difference to the flavour.
- Self Raising Flour - This already contains a raising agent.
- Caster sugar - Omit if you are making a plain unsweetened version.
- Buttermilk and Milk - You can use all buttermilk or all whole milk. Or use a mix of both.
You only need a few simple ingredients to make these egg free scones. See the recipe card below for a full list of ingredients and quantities.
How To Make Eggless Scones Step By Step
Pre- heat the oven to 200°C Fan assisted oven. Have ready a baking sheet dusted with a little flour or covered with a sheet of parchment paper.
Step 1: Rub the cold butter and flour together in a large bowl using your fingertips, until you have a fine breadcrumb consistency. Using a food processor will speed up the process. Add the sugar, if making sweet scones, omit it if making plain scones. Mix until well combined.
Step 2: Make a well in the centre and pour in three quarters of the buttermilk and milk into the flour mixture. Using your hands or a cutlery knife, bring all the scone dough together. Add a little more milk if needed. You should have dough that is soft and spongy, overhandling can affect the dough consistency.
Place the dough on a lightly floured surface and roll it out to an even thickness of no more than 2.5cm.
Using a plain sided, non rippled pastry cutter small to medium size, dipped in flour, cut out as many portions as possible.
Step 4: Place each cut scone on the prepared baking sheet or baking tray. Carefully bring the dough back together before cutting out more. Brush with milk for a golden finish, ensuring no liquid drips over the sides. Alternately sprinkle with a light dusting of flour, either way, will make the perfect scones.
Bake on the middle shelf for 10 – 12 minutes, or until they are well risen and golden brown on top. They should also have a nice golden brown colour underneath. Baking times will differ, depending on the size and thickness of your scones. Check them after they are three quarters baked. They should be cooked on the side and have an all round golden colour.
Transfer the scones to a wire rack and allow them to cool before serving in your favourite way. They are best eaten on the day they are made, while they are light and fluffy. Add a good dollop of clotted cream and jam or curd of your choice.
How To Store Scones
Room Temperature - To maintain their freshness, keep scones in an airtight container where they will keep for up to a couple of days. To help bring back their soft fluffy texture, warm or toast slightly before serving.
Tips and FAQs
- Handling the dough and over kneading reduces their light fluffy texture and will make the scones tough and heavy.
- Avoid adding too much liquid to the dough. It needs to be light and fluffy, but not too sticky
- A soft mixture produces a much better scone.
Heat in a moderate oven for 5 minutes or until warmed through. If baking frozen dough, add an extra few minutes than the recipe says and until baked through.
Scones are best made and eaten on the same day. But you can prepare them the day before and leave them on a baking tray or in a container in the fridge to bake the next day.
Freeze unbaked scones individually on a baking tray before placing them in a suitable container. Baked scones can be placed in a container in the freezer, warm through before serving.
Other Scone Recipes That You May Like To Try
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Recipe
Easy Classic Scones Recipe (Without Eggs)
Equipment
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 225 g self-raising flour (sieved) plus extra to dust
- 55 g butter fridge cold, cut into small cubes
- 20 g caster sugar omit if making plain scones
- 150 ml milk or buttermilk or a mix of both if needed You may not need to use it all.
- 1 tablespoon of milk optional for coating the top of the scones.
To Serve
- Clotted Cream
- Lemon curd or your favourite jam
Instructions
- Pre- heat the oven to 200°C Fan assisted oven. Have ready a baking sheet dusted with a little flour or spread with a sheet of parchment paper
- Rub the cold butter and flour together in a large bowl using your fingertips, until you have a fine breadcrumb consistency. Using a food processor will speed up the process. Add the sugar, if making sweet scones, omit it if making plain scones. Mix until well combined.225 g self-raising flour, 55 g butter, 20 g caster sugar
- Make a well in the centre and pour in three quarters of the buttermilk and milk into the flour mixture. Using your hands or a cutlery knife, bring all the scone dough together. Add a little more milk if needed. You should have dough that is soft and spongy, overhandling can affect the dough consistency.150 ml milk or buttermilk
- Place the dough on a lightly floured surface and roll it out to an even thickness of no more than 2.5cm.
- Using a plain sided, non rippled pastry cutter measuring small to medium size, dipped in flour, cut out as many portions as possible.
- Place each cut scone on the prepared baking sheet or baking tray. Carefully bring the dough back together before cutting out more. Brush with milk for a golden finish, ensuring no liquid drips over the sides. Alternately sprinkle with a light dusting of flour. Either way will make the perfect scones.1 tablespoon of milk
- Bake on the middle shelf for 10 – 12 minutes, or until they are well risen and golden brown on top. They should also have a nice golden brown colour underneath.
- Baking times will differ, depending on the size and thickness of your scones. Check them after they are three questers baked. They should be cooked on the side and have an all round golden colour.
- Transfer the scones to a wire rack and allow them to cool before serving in your favourite way. They are best eaten on the day they are made, while they are light and fluffy.
- To Serve add a good dollop of clotted cream and jam or curd of your choice.
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Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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