Best Ever Eggless Scone Recipes

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EGGLESS SCONES --



Eggless Scones -- image

These are easy-to-make eggless scones. Adding sugar is an option. Add cheese or herbs to the batter to make savoury scones. Or, add orange or lemon zest; dried raisins, dried blueberries, currants, dried cranberries, or other dried fruit, that have been plumped in hot water and drained. The possibilities are as endless as your imagination!

Provided by emmalee1942

Categories     Scones

Time 35m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 7

2 cups flour
3 tablespoons sugar (optional)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk

Steps:

  • Whisk, or sift the dry ingredients.
  • Cut the butter into the flour, with a pastry blender, until it resembles coarse crumbs.
  • Stir in the milk. Add any optional ingredients, if desired.
  • On a floured surface, lightly knead the dough 5-10 times.
  • Place on a greased, or parchment lined, baking sheet. Flatten gently to a 1" thick round.
  • Cut, like a pie, into 8 wedges, but do not separate.
  • Brush the top with about 1 tablespoon milk. Sprinkle with sugar, if desired.
  • Bake 400 degrees, 12 -15 minutes, until golden brown.

WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.



World's Best Scones! From Scotland to the Savoy to the U.S. image

My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!

Provided by FRIENDLYFOOD

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 ¾ cups all-purpose flour
4 teaspoons baking powder
¼ cup white sugar
⅛ teaspoon salt
5 tablespoons unsalted butter
½ cup dried currants or raisins
½ cup milk
¼ cup sour cream
1 egg
1 tablespoon milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
  • With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
  • Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g

EGGLESS TENDER FLAKY SCONES



Eggless Tender Flaky Scones image

This lovely textured scone is from a chef at Hastings House, Canada. The key to its tenderness is not overhandling the dough. Best served with clotted cream, whipped cream with a touch of powdered sugar or marmalade. It's the easiest, best tasting scones I've ever come across.

Provided by RotiJala

Categories     Scones

Time 32m

Yield 12 triangles, 4 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup whipping cream
3/4 cup currants or 3/4 cup dried cranberries
2 teaspoons whipping cream, for brushing the scones with

Steps:

  • Preheat oven to 400 degrees F (195-200 degrees C).
  • Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
  • Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
  • Pour in cream and fold in everything until just incorporated. Do NOT overmix.
  • If mixture seems a little dry, add a little more cream.
  • Fold currants or cranberries into batter.
  • Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
  • Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
  • Bake for 15-20 minutes until golden brown. Let cool on a rack.

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