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
Recipe Card 📖
Easy Eggless Blueberry Scones
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
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
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.
I made these today and they looked amazing but the bottom was bitter. I bought a new baking soda but still it tasted bitter. Any idea how I can avoid this next time? I loved how they looked and made them without the blueberries.
Hello Rita! That’s so frustrating, especially when they looked perfect! A bitter taste on the bottom is almost always linked to the baking soda, even if it’s fresh. The two most common causes I’ve seen are:
Too much baking soda (even a tiny bit extra can leave that bitter aftertaste)
Not enough acid in the dough to balance it out (since baking soda needs something acidic to neutralize it)
Since you skipped the blueberries, that might actually be the reason. Blueberries add a bit of natural acidity, so without them, the baking soda can stand out more. Next time, you could:
Slightly reduce the baking soda (just a pinch less)
Or add a little extra acid (like a splash of buttermilk or a tiny bit of lemon juice)
Also, make sure it’s evenly mixed—little pockets of baking soda can create bitter spots, especially on the bottom. I’m really glad you loved how they turned out otherwise—you’re very close to perfecting them!
My family loved these! We’ve been trying your recipes for almost a year now. (So grateful for egg-free treats!)
These came out perfectly but I did struggle to incorporate the blueberries. The scone dough is relatively dry and crumbly, which is what I’m used to, but adding the blueberries in was difficult without crushing them. I ended up poking holes and dropping them in, then pinching the dough back over it. Do you have any suggestions to make that easier because I will be making this recipe often now!
Hello Alexis! A whole year of baking together — that means so much to me, and I’m so glad egg-free treats have made a difference for your family! Honestly, your poke-and-pinch trick is pretty clever, but here’s an easier way: use frozen blueberries straight from the freezer (don’t thaw them) — they’re much firmer and far less likely to squish. The other thing that helps is adding them earlier, while the dough is still shaggy rather than fully come together: scatter the berries over the crumbly mixture, then gently fold and press everything into a disk so they tuck in as the dough forms. A light toss in flour first helps them stay put too. So happy this one’s earning a regular spot in your kitchen!
Hi Oriana, I baked these with dried cranberries and had to use whipping cream instead of heavy cream as we don’t get heavy cream where I live.
My scones were a little dry and the middle a little raw. They were flaky but I felt it was dry and crispy. It could have been that my oven temperature went higher than 190 as it got brown very quickly and I thought it was done but upon checking it was still half raw so I popped it back in the oven for another 15 with foil on top.
I’m so sad it didn’t come out moist and soft…what do you think happened?
Hello Ravina! I’m so sorry—that’s such a frustrating result, especially when you did all that work.
From what you described, it really sounds like your oven temperature was the main issue. If it ran hotter, that would explain why they browned too quickly on the outside while staying underbaked in the center. Then the extra time in the oven would dry them out, giving you that crispy, dry texture.
The whipping cream swap should be fine, so I don’t think that was the problem. I’d really recommend using an oven thermometer if you can—this kind of uneven baking is very often an oven accuracy issue. You could also try baking them a little lower and longer next time so they cook through more evenly. You were honestly very close — it just sounds like the oven worked against you on this one 💛
Baked these this afternoon for my family and they are absolutely delicious. Beautiful texture too. Thanks so much for sharing.
Hello Jess! That’s so wonderful to hear. There’s nothing better than pulling something out of the oven in the afternoon and having the whole family enjoy it. I’m so glad the texture turned out just right for you — that’s always what I’m aiming for. Thank you for baking it and sharing it with your family 💛
I have made these several times and they always turn out perfectly, as long as I use fresh blueberries. When I use frozen, I think I work too slow, and they melt too much abd make the dough too wet as I work it together. So greatful to have these eggless recipes, every one I’ve tried is better than any other eggless recipe I’ve found on the internet. Thank you for testing your recipes and not just using flax eggs or egg replacer in everything.
Hello Wendy! Thank you so much for your kind words—they truly mean a lot! 💕 I’m so happy you’ve been enjoying my recipes. And yes, you’re absolutely right about frozen blueberries—they can make the dough a bit tricky if they start melting. Using fresh ones definitely helps! I’m thrilled you appreciate my approach to creating truly egg-free recipes without relying on replacers. Thanks again for baking along with me!
Made these for Mother’s Day and they turned out so good! I ended up substituting the granulated sugar for cane sugar but it still turned out delicious. Thank you so much Oriana!
Hello Arshmeet! Aww, I’m so happy to hear that!! 💐😊 I’m thrilled they turned out great for Mother’s Day—and using cane sugar is a perfect swap! Thank you for baking with me and for sharing your sweet feedback. It means the world! 💛