These soft, fluffy, and buttery Eggless Scones are the perfect homemade treat for breakfast, brunch, or afternoon tea. Made with simple pantry ingredients and no eggs, they’re light, tender, and delicious. Enjoy them warm with butter, jam, honey, or clotted cream for a classic bakery-style experience.
🧾 Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) milk (plus a little extra if needed)
- 1 tsp vanilla extract (optional)
Optional Add-ins
- 1/3 cup raisins
- 1/3 cup chocolate chips
- 1/3 cup dried cranberries
👩🍳 Instructions
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
- Stir in the raisins, chocolate chips, or dried cranberries if using.
- Mix the milk with the vanilla extract, then gradually add it to the dry ingredients. Stir gently until a soft dough forms. Add a splash more milk if necessary.
- Turn the dough onto a lightly floured surface and gently knead it 2–3 times. Avoid overmixing.
- Pat the dough to about 1 inch (2.5 cm) thick and cut out rounds with a biscuit cutter or slice into wedges.
- Arrange the scones on the prepared baking tray and brush the tops lightly with milk.
- Bake for 15–18 minutes, or until the tops are beautifully golden.
- Let the scones cool for 5 minutes before serving.
⏱️ Recipe Details
- Prep Time: 10 minutes
- Bake Time: 15–18 minutes
- Total Time: 28 minutes
- Servings: 8 scones
💡 Tips
- Keep the butter cold for flaky, tender scones.
- Do not overwork the dough to maintain a light texture.
- Serve warm with butter, strawberry jam, honey, or whipped cream.
- Store leftovers in an airtight container for up to 2 days, or freeze for up to 2 months.
