"An easy and quick recipe for classic British eggless scones that are soft, fluffy and moist. Perfect served with clotted cream and jam."
Eggless scones
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Prep time: 15mins
Cook time: 11mins
Serves or Makes: 6
Recipe Card
ingredients
- 260 grams self-raising flour
- 1 teaspoon baking powder
- 60 grams butter
- 2 tablespoons caster sugar
- 130 ml whole milk
- 1 teaspoon vanilla extract
- 1 squeeze of lemon juice
Method
Step 1
Heat the oven to 180c, and line a baking tray with a silicone mat or parchment paper. Place the baking tray in the oven to heat up.
Step 2
Tip the self-raising flour into the bowl with a pinch of salt and the baking powder. Mix everything together until combined.
Step 3
Add the butter to the bowl, and rub everything together until it resembles fine breadcrumbs. Stir in the caster sugar to the bowl. Make a well in the centre of the bowl and set aside.
Step 4
Pour the milk into a jug, and heat for around 30 seconds until warm. Add the lemon juice and vanilla extract to the jug. Set aside for a minute. Pour the milk mixture into the well in the bowl, and quickly start to combine everything together until you have a wet mixture.
Step 5
Tip the mixture out onto a floured surface. Fold over a couple of times until you have a soft dough. Do not knead or overwork the dough. Use the cutter to cut around 3 rounds. Repeat the process until you have around 6 scones. Remove the baking tray from the oven, and place the rounds onto the hot lined baking tray. Brush each round with milk.
Step 6
Bake for 11 minutes, until the scones have risen. They won’t turn golden because there is no egg in the recipe. Allow to cool on a rack. Serve whilst still warm with clotted cream and jam.