Eggless Blueberry Scones Recipe Highlights
As you might notice, we LOVE eggless scones in this home! Last week, I shared my kid’s favorite 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. It’s perfect for breakfast, brunch, snack time, and wherever coffee or tea is appropriate. In my world, that is all the time!
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:
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.
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 or 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.
Step 3 – Whisk the wet ingredients together
Mix dry and wet ingredients with a fork until the dough comes together.
Step 4 – Add Blueberries
Toss in the blueberries and mix gently with your hands to combine.
Step 5 – Form the scones
Transfer the dough onto the counter or a big silicone mat. Then, form it into a round disc and cut it into wedges.
Step 6 – Chill
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 – Bake
Brush with cold, heavy cream. Bake until golden brown.
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. 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. Don’t Overbake! Overbaked scones will be dry and hard, so pay attention to them while they’re in the oven.
More Scone Recipes You’ll Love!
Eggless Pumpkin Scones Eggless Chocolate Chip Scones Eggless Prune-Pistachio Scones Honey Bacon Cheddar Scones Eggless Gingerbread Scones
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.
Recipe Card 📖
You’ve asked, and 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.
