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.
Eggless Blueberry Scones Recipe
As you might notice, in this home we LOVE eggless scones! Last week, I shared my kid’s faves version: 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.
Perfect for breakfast, brunch, snack time, and wherever coffee or tea is appropriate. In my world, that is ALL the time!
EASY EGGLESS BLUEBERRY SCONES INGREDIENTS
You’ll need:
For the Scones:
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter
- Heavy cream
- Pure vanilla extract
- Lemon zest
- Blueberries
For the Glaze:
- Powdered sugar
- Lemon Juice
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE EASY EGGLESS BLUEBERRY SCONES FROM SCRATCH
- Mix the dry ingredients together. Use a big mixing bowl because you want lots of room for the mixing process.
- 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.
- Whisk the wet ingredients together. Mix dry and wet ingredients with a fork until the dough comes together.
- Toss in the blueberries and mix gently with your hands to combine.
- Then pour out onto the counter.
- Form into a disc and cut into wedges.
- Refrigerate in the fridge for at least 15 minutes. In fact, you can even refrigerate overnight for a quick breakfast in the morning!
- Brush with cold heavy cream.
- Bake until golden brown.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
TIPS AND TRICKS TO MAKE PERFECT SCONES
- Frozen butter: 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 over-work 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.
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 EGGLESS SCONES
Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.
CAN I FREEZE 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.
MAKE AHEAD
You can prep the dough the night before and even shaping it out, then leaving it in the fridge overnight.
LOOKING FOR MORE EGGLESS SCONE RECIPES?
- Eggless Pumpkin Scones
- Eggless Chocolate Chip Scones
- Eggless Prune-Pistachio Scones
- Honey Bacon Cheddar Scones
- Eggless Gingerbread Scones
- Gingerbread Apricot Scones
Easy Eggless Blueberry Scones
Ingredients
- 2 cups (280 gr) all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1/3 cup (66 gr) granulated sugar
- 1 tablespoon lemon zest
- ½ cup (115 gr) unsalted butter, frozen and cut into small cubes or grated
- 1 cup (180 gr) blueberries (see notes)
- ¾ cup (180 ml) heavy cream, cold
- 1 teaspoon pure vanilla extract
Glaze:
- 1 cup (120 gr) 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 cold 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. Form into an 8-inch disk, cover with plastic wrap, and refrigerate for 30 minutes.
- After 30 minutes, cut into 8 wedges with a sharp knife.
- Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes.
- 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: Mix the ingredients in a small bowl until smooth.
- Drizzle glaze over scones and serve.
- 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.
- Eggless Pumpkin Scones
- Eggless Prune-Pistachio Scones
- Honey Bacon Cheddar Scones
- Eggless Gingerbread Scones
- Gingerbread Apricot Scones
Nutrition
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- Kitchen Scale
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- Pastry Cutter
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