Eggless Scone Recipe with Cream and Jam

Eggless Scone Recipe with Cream and Jam
The humble scone has accompanied many a cup of tea over the years, and for good reason: they’re delicious! However, for those who have egg allergies, they’re commonly avoided. Many recipes include egg because it can help to bind the dough together, and can offer a slightly rich-tasting scone.
This eggless scone recipe doesn't compromise on flavor or texture. It's also simple and quick so you’ll have fresh and buttery scones for you (or any guests) to enjoy in no time. They're even better with some jam!

Delicious Eggless Scones

A key to making fluffy scones is to use self-raising flour. When kneading your dough, be careful not to overwork it; only knead until just combined. This allows the dough to rise into puffy, pillowy scones that will have everyone reaching for seconds.
Mix into your dough chocolate chips, berries, or nuts to change the flavor of your scones and add to that sweet hit. A quarter of a cup of your add-in of choice is a good general rule of thumb to ensure your dough consistency doesn’t vary in cooking time. If including some fruits such as apple or rhubarb, you may need to cook your scones for an extra five minutes to ensure the fruit is cooked through.
Not a sweet tooth? No problem. This eggless scone recipe is easily adapted into a savory treat with the inclusion of sun-dried tomatoes and olives into the dough. Drizzle with a tiny bit of balsamic dressing for a visually appealing alternative to the traditional scone.
If you want perfectly shaped scones, roll out the dough and use a cutter to make rounds. However, if you don’t mind more rustic looking scones, simply pat the dough flat, then either shape into flat rounds with your hands or use a cutter. By not needing to roll and re-roll with the rolling pin, you avoid the risk of over-handling your dough and making dense, heavy scones.
If you’re a low-fuss entertainer (like me), this recipe is what you’re looking for. These scones can be made in advance and frozen for up to a month before whatever event you’re hosting. Ensure your scones have completely cooled, place in a resealable bag, or place in an airtight container with parchment paper between scones (to prevent them sticking to one another). Pull them out of the freezer prior to your event and reheat in the oven. Reheating in the oven is a better option than the microwave as you’ll ensure you maintain the lovely crispy outside of your scone whilst warming the inside.

Eggless Scone Serving Suggestions

These eggless scones are a blank slate, waiting for your favorite topping. Whether it’s a dollop of fresh cream, jam, or both, the options are wide and varied. If you’re looking for some alternative toppings for your scones, consider a drizzle of honey and fresh strawberries, or a generous helping of hazelnut chocolate spread, topped with fresh whipped cream.
I like to add a little sugar and vanilla essence to my cream to give it a subtle sweetening. This is optional but adds a nice flavor.
Scones go well with most tea, so if you’re entertaining you might like to have a selection of teas on offer for your guests. Black teas with fruity or floral notes go particularly well if serving sweet scones. If you’re serving savory scones, a black tea that is stronger may work well to refresh the palate between each bite.
My favorite tea pairings with these scones include:
  • Kitchen Table Blend. This citrusy black and green tea blend is a fun and fresh cuppa. It would go well with a scone topped with a citrus jam such as marmalade.
  • Strawberries and Cream Black Tea. Floral and vanilla notes would match perfectly with a scone topped with strawberries or raspberries and cream.
  • Fog Cutter Black Tea. Irish tea with a hint of lemon is a pleasant blend that would go well with both sweet and savory scones. Strong black tea will cut through and refresh the palate between mouthfuls of scone. Lovely hot or iced.

Eggless Scone Recipe

Makes approximately 15 scones

  • Plain flour for dusting
  • 3 cups of self-raising flour
  • 1/3 cup butter, chilled and cubed
  • 1 cup of full cream milk
  • 1 teaspoon full cream milk (for basting)
To Serve:
  • 1/2 cup chilled cream
  • 1 teaspoon vanilla essence (optional)
  • 1 tablespoon granulated sugar (optional)
  • Your choice of jam (or alternative topping)

Preheat your oven to 400 (F).
Sift self-raising flour into a large bowl. This ensures flour is light and your scones will be fluffier.
Cut chilled butter into cubes and add to flour. Using your fingertips, gently rub the flour and butter together until the mixture resembles fine breadcrumbs.
Make a well in the center of the mixture and add 1 cup of milk. Using a wooden spoon, gently combine mixture until a dough begins to form.
Dust counter or tabletop with plain flour and turn out dough from the bowl onto the table. Knead just until smooth. Don’t knead for too long or scones will become tough.
Line a baking tray with parchment paper and pat dough out to 3/4 inches thick. Use a round cutter to cut out scones and place them on the baking tray. Alternatively, tear off the dough and gently shape into rounds and place them on the baking tray. Repeat until all dough is used.
To get a nice crispy top on your scones, use a basting brush or your fingertips to lightly brush a little extra milk on the top of each scone.
Bake for 20-25 minutes until scones are golden in color and risen. Remove from the oven and allow to cool on a wire baking rack.
While scones are cooling, pour chilled cream into a clean bowl. Add 1 teaspoon of vanilla essence and 1 tablespoon granulated sugar to cream. With an electric mixer, beat on high for two to three minutes, until the cream forms soft peaks.
To serve, cut scone in half and add your topping of choice. I used homemade apricot jam and cream. Enjoy!

Steph Huddleston

Steph Huddleston is a freelance writer and book blogger from Australia. Her passion is for the written word, and of course, tea. If you’re looking for your next great book to read with that cup of tea you can check out her website or follow her on Instagram @stephhuddlestonwriting.
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