Blueberry Scones (Eggless)
These Blueberry Scones are eggless, flaky, tender, and buttery, with each bite full of juicy blueberries. They have a bright lemon flavor and the perfect finishing touch of coarse sugar and vanilla glaze.
Ingredients
- 2 cups (240g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2½ teaspoon baking powder
- ½ teaspoon salt
- zest of 1 lemon
- ½ cup (113g) unsalted butter, frozen
- ½ cup + 2tbsp (150ml) cold heavy cream
- 1½ teaspoon vanilla
- 1 cup (140g) fresh or frozen blueberries
For Toppings (optional)
- 2 tablespoon heavy cream
- Coarse sugar to sprinkle
For The Sugar Glaze
- ½ cup (55g) icing sugar
- 1½ tbsp milk (or as required)
- ¼ tsp vanilla
Instructions
Making The Dough
- Line the baking sheet with a silicon mat or parchment paper.
- Cut the frozen butter into small pieces and place them back in the freezer while you prepare the other ingredients.
- Mix cream and vanilla in a measuring cup or bowl. Set it aside.
- Whisk the flour, sugar, baking powder, salt, and lemon zest in a large bowl.
- Add the frozen butter cubes to the flour mixture and combine them into the flour mixture with a pastry cutter, two forks, or your clean fingers until the pea-sized crumbs form.
- Then add blueberries and mix gently to combine.
- Add wet ingredients to the dry and mix with a spatula until everything appears moistened and a crumbly dough forms.
- Pour the dough on the clean and lightly floured surface. With floured hands, work the dough into a ball; however, do not knead the dough.
- Pat the dough ball into an 8-inch disc, and with a sharp knife or a bench scraper, cut it into 8 wedges.
- Transfer the scones to the prepared baking sheet. Brush the scones with cream and sprinkle coarse sugar on the top.
Refrigerating or Freezing The Scones
- Place the baking sheet in the fridge for at least 30 minutes or in the freezer for 15 minutes. If you do not have space for the baking sheet in the refrigerator or freezer, place the scones on the smaller plate and let them chill.
- Then transfer them onto the baking sheet before baking.
Baking The Scones
- When you are ready to bake, preheat the oven to 400°F (200°C).
- Bake the scones for 20-25 minutes or until they are golden brown around the edges and on the top.
- Remove from the oven and allow them to cool down for a few minutes while you prepare the glaze.
Glazing The Scones
- Whisk the icing sugar, milk, and vanilla together in a small bowl. For a thicker glaze, add more icing sugar, and to keep it thinner, add more milk.
- For the lemon glaze, use lemon juice instead of milk.
- When the scones are slightly warm, drizzle the glaze over the scones and serve.
Storing Suggestions
- Store the scones at room temperature in an airtight container for two days.
- Or refrigerate them for up to five days. Then, reheat the scones in the microwave or oven before serving.
Notes
- Measuring: It is essential to measure the ingredients correctly. For the best results, use the kitchen scale if you have one. For example, adding too much flour will result in dry and crumbly scones. If you do not have a kitchen scale, fluff the flour with a spoon and then add it to the measuring cup with a spoon. Then level it off with a knife.
- Blueberries: I have used fresh blueberries for making these scones. You can also use the same amount of frozen blueberries without thawing them.
- Butter: It should be cold for the best flaky scones, so we need frozen butter. I have cut the butter into small cubes, but instead, you can grate the cold butter for easy mixing. However, after grating or cutting the butter, place it back in the refrigerator until the mixing time.
- Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until just combined.
- Chilling: It is essential to refrigerate the dough wedges to be cold before baking for at least 30 minutes. If you do not have enough time, freeze them for 15 minutes. But do not skip this step. If you do not have enough space for the baking sheet in your fridge or freezer, place the wedges on a smaller plate and transfer them to a baking tray before baking.
- Freezing The Scones: You can freeze the scones in a freezer-safe bag or container. Do not glaze the scones; freeze them only when they are cooled to room temperature. To thaw, leave the scones in the fridge overnight or on the counter for a few hours. Then reheat them in the microwave or oven, drizzle the glaze, and serve.
Nutrition (Approximate Values)
Calories : 336kcalCarbohydrates : 39gProtein : 4gFat : 19gSaturated Fat : 12gPolyunsaturated Fat : 1gMonounsaturated Fat : 5gTrans Fat : 0.5gCholesterol : 52mgSodium : 285mgPotassium : 69mgFiber : 1gSugar : 15gVitamin A : 640IUVitamin C : 2mgCalcium : 95mgIron : 2mg
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