Easy Classic Scones Recipe (Without Eggs)

Plate of eggless scones with cream and lemon curd.

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5 from 1 vote

Easy Classic Scones Recipe (Without Eggs)

Easy to make eggless scones using simple imgredients. Enjoy with a nice cup of tea or as part of an afternoon tea menu.

Prep Time10

Cook Time12

Total Time22

Course: Afternoon Tea

Cuisine: British

Keyword: Egg Free, Eggless, Sweet Scones

Servings:

Calories: 154kcal

Author: Lynn

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.

Notes

Storage

Although scones are best made and eaten on the same day, you can prepare them the day before and leave them unbaked 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 them through before serving.

Re- Heat scones in a moderate oven for 5 - 10 minutes or until warmed through. If baking frozen dough, add an extra few minutes than the recipe says and until baked through. Or bring the dough back to room temperature first.

Nutrition