I first published this recipe back in 2011 and it has since become one of my most popular recipes. Who knew back then that Baking without Eggs would become one of the top google searches in April 2020?
What do you do when you get the urge to bake and you have no eggs? Tweet of course! I had a rare moment last night when I wanted to bake something other than birthday cakes but needed an eggless recipe.
I went with the Scones in the end. It was the promise of the 5 minute preparation time and 14 minutes cooking that made the decision if I’m honest. I never used to have a good relationship with scones. Bullets definitely spring to mind. After much practice, I am happy that I can pretty much guarantee that my scones now will be light and fluffy.
Another great thing about this recipe for our family is that we get 10 scones out of it. There are far too few recipes around that can easily be split between families of 5!
How to serve
When cooled slightly serve with either butter or jam & cream (depending where you are from in the country, you might want to have a debate at this point as to whether the jam or cream comes first)
Alternative fillings for these scones include Lemon Curd or even my Homemade Orange Curd (to make them even more orangey, replace the lemon juice for orange juice and add the zest of one orange)
While these are just great as plain scones (and far better than shop bought as they don’t have the harsh aftertaste of bicarbonate of soda), you may also want to play around and add some extras: 50g of any of these are a great addition:
- Sultanas or Raisins
- Chopped Glace Cherries
- Chopped Stem Ginger (Only use about 25g)
- Milk or White Chocolate Chips
- Pecans or Walnuts (Chopped)
Other Baking Without Eggs Suggestions
There were some fab suggestions which I will no doubt tackle at some point:
- Flapjacks
- Eggless Christmas/Fruit Cake
- Egg Free Brownies
- Shortbread
- Fudge
- Marshmallow Butterscotch Bar (OMG!)
- Chocolate Cake
- and SCONES!
Other scone recipes you may enjoy:
Classic Scones with Jam and Cream
Ingredients
- 350 g Self Raising Flour
- 75 g Butter Very cold – Cut into small cubes
- 1 tsp Vanilla Extract
- 1 tsp lemon juice
- 100 ml milk Warmed for 30 secs in the microwave
- 2 tbsp sugar
Instructions
- Preheat the oven to 220C and line a baking tray with baking parchment
- Mix the flour and the butter in a large bowl until just about combined. I've learnt this is the really important bit and not to do it for very long or the scones will go rock hard. Quickly stir the sugar in too
- Warm the milk in the microwave for approx 40 secs until warm (not hot). Add the lemon juice and the vanilla to the milk
- Make a well in the middle of the flour and add the milk mixture. Stir in quickly until just combined
- Roll into approx 5cm high on a floured surface and cut using a scone cutter (I used a 3" cutter dusted with flour so it didn't stick. I got 10 scones out of this mix
- Cook for 14 minutes until golden (Turn the oven tray round after about 10 minutes so you get an even bake)
Nutrition
I’ve only recently managed to stop getting bullets, it’s very satisfying. Your scones look delicious and not in the least bullet like. As for the jam and cream debate – I’m from Cornwall 😉
I have to admit there wasn’t a bullet in sight. Hurrah! I agree – most satisfying 🙂
I don’t know why I’ve never made my own scones. I really should and now I know I can make it without eggs. I always put the jam first and cream on top 🙂
Me too! I think this may become a ‘go to’ recipe it was so quick and easy.
As a true baker extraordinaire I love how you changed the name of the conference! 😉
I struggle with plucking up the courage to tackle scones as my mum has always made lovely ones. This post has prompted me to have a go. Thanks x
Aha! I’m so dozy – well spotted. I think I’m going to leave it as Bake n Write – who knows, it may start a trend!
Will make these looks very easy to do. I have started making cakes with the girls much more, pumpkin & banana the last 2 we made. Helen can I ask a huge favour for old folk like me who are still traumatised by decimalisation, can you do ounces too? 🙂 xxx
Of course Sharon – thanks for asking. Ounces will appear from now on. I will try to go back and edit the old recipes too as soon as I get a min. I also need to bake more with my girls.
half way through and i cant for the life of me find what my cooker needs to be on?.. simple recipie though,
No idea why I am only just answering this – so sorry, the oven should be at 220C x
what if you don’t have self raising flower?
What temperature do you cook them at please?
Hi Sharon, Can’t believe I forgot to include the temp! Thanks for asking. I use 220C but am careful not to let the edges catch. Happy Baking! x
I’ve put 175ml instead. 75 was too little for me?????Was it just me?
It might have something to do with the temperature and type of butter that you are using. There’s no exact rules with any of these – just whatever works for you. Hope you enjoyed your scones x
What r bullets?.
Thanks for the recipe!!x
You are welcome – Thanks for visiting! Bullets mean that they are rock hard – like pellets x
I shall try it. looks yummy
so yummy!! i love it! i ll definitely try it!!
You had me at scones with jam and cream! I had to admit to being a tad impatient and buy ready made so I can eat them immediately but this looks like a fab recipe to try! Thank you! Sim x
Mine will NOT blend into any type of pastry! How can I fix this? I’m not happy about losing 2,8 cups of flour!
Add a little bit of milk and that should do it. Good luck!
Without using the eggs in Scones. Is there a reason why . Or you can use eggs if I wanted to. Or not use eggs if don’t have eggs
LaVern, instead of altering this recipe, try making it as is.
I guarantee you won’t need the eggs
Fabulous recipe, 1x serving made 6 larger scones.
good recipe ?
I’m sorry but I have tried this recipe twice now. I can not get the dough to form. I added twice the amount of liquid to get it to finally work. Delicious then.
Hi Kitty,
Thank you for the feedback. There’s all manner of reasons that could lead to this happening, the main one being the ingredients that you are using will be different brands to mins. It could also be the temperature of your ingredients and your kitchen. I’m so pleased that you found a solution and most of all, enjoyed the scones!
These are rocks! Need way more liquid or butter
When to add sugar
This is included in the recipe card – In Step 2. Enjoy!
Do you rub the butter and flour in to make it like breadcrumbs or just stir in the cut up butter please.
Hi, I tend to combine the butter in with a knife to keep the butter as cool as possible.