Blueberry Scones (Eggless)
Made with cold butter and cream, these bakery-style Eggless Blueberry Scones bake up beautifully golden with crisp edges and soft, moist centers. Finished with coarse sugar and vanilla glaze, they are perfect for breakfast, brunch, tea time, or holiday mornings.
Servings: 8 Scones
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 return it to 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, with a pastry cutter, two forks, or your clean fingers, work them into the flour mixture 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 onto a clean and lightly floured surface. With floured hands, work the dough into a ball; do not knead.
- Pat the dough ball into an 8-inch disc, then cut it into 8 wedges with a sharp knife or a bench scraper.
- 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 golden brown around the edges and on the top.
- Remove from the oven and let them 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 in an airtight container at room temperature for up to 2 days.
- You can also refrigerate them for up to 5 days. Reheat slightly in the microwave or oven before serving for the best texture.
- For freezing, allow the scones to cool completely without glaze. Store them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature before reheating.
Notes
- Keep Everything Cold: Cold ingredients are the secret to flaky scones. Use freezer-cold butter and cold cream directly from the refrigerator. If the dough feels warm or sticky at any point, refrigerate it for a few minutes before continuing. Warm butter will melt too quickly in the oven, potentially resulting in flat or dense scones.
- Measuring the Ingredients: For the best Eggless Blueberry Scones, use a kitchen scale. If measuring with cups, fluff the flour first, spoon it into the measuring cup, and level it gently with a knife without packing.
- Do Not Overmix the Dough: Once the wet and dry ingredients are combined, mix gently until everything just comes together. Overworking the dough develops gluten, which can make the scones tough instead of tender and flaky.
- Chill Before Baking: After shaping and cutting the dough into wedges, refrigerate them for at least 30 minutes before baking. This step helps the butter firm up again and prevents excessive spreading in the oven. If you are short on time, freeze them for about 15 minutes instead.
- Handle Blueberries Gently: Gently mix the blueberries into the dough to avoid crushing them. Crushed berries can release excess moisture and streak the dough with color.
- Do Not Overbake: Bake until the tops are lightly golden brown. Overbaking may dry out the scones and compromise their soft texture.
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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