Go Back
+ servings
Eggless Blueberry Scones with sugar glaze

Easy Eggless Blueberry Scones

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.
Course Dessert
Cuisine European
Keyword blueberry, breakfast, brunch, easy, eggfree, Eggless, scones, snack
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 scones
Calories 398kcal


  • 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


  • 1 cup (120 gr) confectioners’ sugar
  • 2-3 tablespoons fresh lemon juice


  • In a large bowl whisk together the flour, salt, baking powder, sugar, and lemon zest.
    How to make Eggless Blueberry Scones step 1
  • Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
    How to make Eggless Blueberry Scones step 4
  • 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.
    How to make Eggless Blueberry Scones step 5
  • Toss in the blueberries and mix gently with your hands to combine.
    How to make Eggless Blueberry Scones step 8
  • Turn the dough out onto a floured surface. Form into an 8-inch disk, cover with plastic wrap, and refrigerate for 30 minutes.
    How to make Eggless Blueberry Scones step 10
  • After 30 minutes, cut into 8 wedges with a sharp knife.
    How to make Eggless Blueberry Scones step 12
  • Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes.
    How to make Eggless Blueberry Scones step 13
  • 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.
    How to make Eggless Blueberry Scones step 14
  • Prepare the glaze: Mix the ingredients in a small bowl until smooth.
  • Drizzle glaze over scones and serve.


BLUEBERRIES: use fresh or frozen. If frozen, do not thaw.
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.
STORE: Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.
MAKE AHEAD: Prepare scones through step 5. Cover and refrigerate overnight. Continue with the recipe the following day.
FREEZE: 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.
Please, if you’re going to make this recipe read the whole content post to get lots of tips, tricks, and variations. 
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 398kcal | Carbohydrates: 52g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Fiber: 1g | Sugar: 25g