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
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
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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.
I appreciate your feedback, and it helps others, too!
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.
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! 💛