These Easy Eggless Blueberry Scones are tender and buttery with a crisp outer layer. They are made with simple ingredients, one bowl, and two hands in just a few minutes. The recipe includes step-by-step photos and lots of tips.
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:
Ingredients Notes & Substitutions
For the Scones:
- 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 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.
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.
Tips & Tricks to Make Perfect Eggless 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.
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.
Storing & Freezing Instructions
Leftover Scones
Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.
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.
Frequently Asked Questions
There are several reasons this might have happened: 1- The ingredients weren’t as cold as needed. If the butter is too warm and starts to melt, this could cause your scones to be flat. 2 – The dough was overworked Handle it only as much as is necessary. 3 – Your baking powder might be too old or expired; if it is old and expired, then it will not work properly.
Absolutely! These eggless blueberry scones taste great with or without the lemon glaze.
Yes! 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.
Yes, you can! Use strawberries, raspberries, or blackberries if you prefer.
More Scone Recipes You’ll Love!
- Eggless Pumpkin Scones
- Eggless Chocolate Chip Scones
- Eggless Prune-Pistachio Scones
- Honey Bacon Cheddar Scones
- Eggless Gingerbread Scones
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Easy Eggless Blueberry Scones
Ingredients
- 2 cups (280 g) all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon lemon zest
- ½ cup (115 g) unsalted butter, cut into small cubes or grated and frozen
- 1 cup (180 g) blueberries (see notes)
- ¾ cup (180 ml) heavy cream, cold
- 1 teaspoon pure vanilla extract
Glaze:
- 1 cup (120 g) confectioners’ sugar
- 2-3 tablespoons fresh lemon juice
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- In a large bowl whisk together the flour, salt, baking powder, sugar, and lemon zest.
- Add the frozen diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- Create a small well in the center of the flour mixture. Pour the heavy cream and vanilla into the well and stir with a fork until the dough comes together.
- Toss in the blueberries and mix gently with your hands to combine.
- Turn the dough onto a floured surface and gently push it together with your hands, just until it forms a ball. Then, form it into an 8-inch disk about 1” (2.5cm) thick, cover it with plastic wrap, and refrigerate it for 30 minutes.
- After 30 minutes, cut the disk into 8 wedges with a sharp knife.
- Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes while you heat the oven.
- Preheat oven to 375º F (190º C).
- Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down a little before serving.
Prepare the glaze (optional):
- Mix the glaze ingredients in a small bowl until smooth.
- Drizzle glaze over scones and serve.
- Butter. For best results, toss your butter in the freezer 15 minutes to an hour before you begin making this recipe. You will create crumbs when you cut the frozen butter into the dry ingredients. 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.
- Keep your eyes open. Overbaked scones will be dry and hard, so pay attention to them while they’re in the oven.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
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.
LOVE these scones. My ambitious 8 year old daughter made them. They turned out perfect following the directions of the recipe.
Thank you for all these eggless recipes. We have lots of allergies in our home and these recipes make us feel like we are not missing out!
I forgot to add the 5 stars. : )
Hello Ali! That’s fantastic to hear! 🎉 I’m thrilled your daughter nailed those scones—they sound absolutely scrumptious! 😋 It’s incredible how recipes can bring joy and togetherness, especially when they cater to specific dietary needs. I’m so glad my eggless recipes have been a hit in your home! 🥳 If you ever need more, just give me a shout—I’m here to help make your kitchen adventures as delightful and allergy-friendly as possible! Thank you for sharing your wonderful feedback.
It’s very easy and simple to do pastry. I didn’t have lemon and blueberries in the fridge that day. I used orange rind and grapes instead. It tastes good. Thanks for sharing.
Hello Felis! It sounds like you nailed it! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
I love this recipe!! Although I had some issues. (user error, I am sure) The first time I made it I had trouble getting the dough to stick together enough to make a ball/disk, so I ended up using a cake pan. (don’t do that!) When I baked it and then cut it into wedges, it was still a bit mushy in the middle so I popped the wedges back into the oven on a cookie sheet. Much better. I immediately ordered a silicone scone pan. Issues solved! I’m allergic to eggs and have no idea what the texture of the scone is supposed to be as I’ve never had one in my life, but my kids and I think they are delicious! I’ve also made orange cranberry scones with the same recipe. Adding the juice to the confectioner’s sugar is genius!!
Hello Amy! Great to hear that it was a hit =) Thanks a lot for the review and good feedback.
Amazing!
Thanks for trying this recipe, Charlie! I’m so glad you enjoyed it =)
best scones i have ever made, and i’ve been making scones since i was 3 and my grandma would sit me on the counter to help cut the butter into the flour. i was looking for an egg free recipe simply because i was out of eggs, but i don’t think i’ll ever make scones with eggs again. they are fluffier/less dense than normal scones which i personally prefer. even my picky toddler ate 2 without even picking out the blueberries! i added 1/4tsp of lavender extract to my batter and subbed mandarin for lemon to change it up a bit since i’ve been using a lot of lemons lately and the flavor was lovely.
Hello April! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I love your recipes! I make all of them with GF flour, and measure it in grams. They always turn out wonderfully!
Hello Ellen! I am glad that my recipes are helpful to you! Thanks a lot for the review and good feedback.
Can I use scone pans? How do I adjust the cooking time and/or recipe?
Hello Jennifer! I haven’t used scone pans to make this recipe, but I think the baking time will be similar. I would suggest that you lightly grease the pan, and scoop the dough to fill each well of your scone pan. Bake and then let them sit for 4 to 5 minutes to firm before removing them from the pan. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
The cook time says 18-20 minutes but for the 6x I have made it ai have had to bake it for 55 minutes. LOL I cant figure out why. help!
Hello Laura! Thanks for reaching out! That’s quite a difference in bake time. Oven temperatures can vary, so I’d recommend checking your oven with an oven thermometer to make sure it’s accurate. I hope this helps, and happy baking!
Great, easy recipe! We have made it several times. Wondering if anyone has made it with apple and premade the dough. Will the apple turn brown overnight?
Hello Sonia! This is something I have never tried myself. If you try it, I would love to know how they turn out. 🙂
Hi Oriana, can I use this as a base recipe for another type of scone ? I plan to make one with cranberries and orange
Thank you !
Hello Kalyani! Yes, you can customize it to your liking. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello, I don’t have heavy cream. Is it possible to use 2% milk for substitute for the heavy cream?
Hello Honeylyn! I haven’t tested this recipe with milk. Milk and heavy cream consistency and fat contents are very different so my guess is that it won’t work. For best results, I recommend following the recipe exactly. Thanks for your interest in my recipe.
Hello mam
Today I want to use this recipe. I am just confused whether it is heavy whipping cream or just packed fresh cream
Hello Nandini! It’s heavy cream (at least 35% fat). Hope that helps.
I tried your lemon blueberry scones and I got it!!! I love your eggless baking recipes and am going to recommend to my friends. Thank you and keep helping us by adding more recipes.
Hello Latha! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Awesome!! My cancer meds recently accelerated my egg sensitivity to full blown allergy and your recipes have been a godsend to making food for my family that I can enjoy as well!
I used your recipe yesterday but replaced the blueberries with frozen raspberries and added white chocolate chips – to mimic an old favorite of my daughters for her birthday. They were so good I made it again today with dried cherries and semi sweet chocolate chips – my sons favorite. Once they are back to college I’m making the blueberry!!! Thank you!!
Hello Jeanie! Raspberries and chocolate chips sound like a great combination. I am so glad my eggless recipes are helpful to you and your family. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
hi! can I use blueberry compote (the same one we use on cheesecakes) instead of fresh/ frozen blueberries?
Hello Rishika! Apologies but I haven’t tried this recipe with blueberry compote. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
I tried this recipe for the first time yesterday and my family loved it! The texture and sweetness was perfect and I look forward to making this in the future. I can’t believe that the perfect consistency and texture was achieved without any eggs! Thank you so much for this recipe!
Hello Jeevisha! I’m delighted to hear you enjoyed this recipe so much. I hope my recipes inspire you to continue cooking and baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! ?