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A Scone Without Egg

A Scone Recipe Requiring No Egg

Craving scones but short an egg or two? Have egg allergies but still craving the best tasting scones? We're here to help you out with a delicious, fluffy scone recipe with no egg, requiring just a few simple ingredients.
5 from 1 vote
Course Breakfast, Tea
Cuisine American, British
Servings 8 scones


  • pastry cutter
  • baking sheet
  • parchment paper
  • silicone baking mat
  • silicone pastry brush


  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp unsalted butter cold
  • 2/3 cup milk or buttermilk
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream to brush the tops of the scones
  • 1 tbsp coarse sugar or plain white sugar to sprinkle over the tops of the scones


  • Preheat oven to 425 F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Set a sieve over a large bowl. Sift the dry ingredients into the bowl (flour, sugar, baking powder, salt).
  • Cut the cold butter into 1/4 inch cubes. Put the butter in the bowl with the dry ingredients and use a pastry cutter or two sharp knives to cut the butter into the flour mixture, until butter is cut into very small pieces and the mixture resembles fine breadcrumbs.
  • Pour the wet ingredients (milk, lemon juice, and vanilla) into the bowl and use a fork to stir gently to combine. As soon as a shaggy dough starts to come together, pour some flour onto your work surface. Turn the dough out onto the floured surface and gently knead 2-3 times. Don't over work scone dough, or you'll end up with a tough scone.
  • Divide the dough in two and pat each half into a circle, roughly 5 inches wide and 1 inch tall. Cut scone into quarters using a sharp knife. Separate the pieces slightly to bake.
  • Since we're skipping out on the traditional egg wash, but still want a golden brown color for the tops of our scones, you can brush the top of the scones with a little bit of heavy cream and sprinkle with coarse sugar.
  • Place scones in the heated oven and bake 12-15 minutes until golden brown. Let cool for 5 minuts in pan, then remove to wire rack to fully cool.


While these scones will technically keep in an airtight container, their texture does not improve with age. Eat immediately if you can.
Keyword scone
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