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.
In The Post: Everything You Need for These Egg-Free Scones
Eggless Blueberry Scones Recipe Highlights
As you might notice, in this home, we LOVE eggless scones! Last week, I shared my kid’s faves 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.
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 o 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 – Toss in the blueberries and mix gently with your hands to combine.
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Step 5 – Form the scones
Transfer dough onto the counter or a big silicone mat. Then, form into a round disc and cut into wedges.
Step 6 – 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 – Brush with cold heavy cream.
Step 8 – 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.
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, frozen and cut into small cubes or grated
- 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 out onto a floured surface. Fold dough in half over itself and gently flatten. Rotate the dough 90 degrees and fold it over itself and flatten again. Repeat this step 2 more times, taking care to not overwork the dough. Then, form into an 8-inch disk, cover with plastic wrap, and refrigerate 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 400º F (200º 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
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.
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! ?