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Eggless Blueberry Scones

It is the season of beautiful fruits and Bakesalotlady is turning one. This has been such an eventful year and I am grateful for every bit of it, all my gratitude extends to you wonderful people who take time to like my pictures, read whatever I share here and of course try out my recipes. It all feels like a dream. I will definitely iterate that it hasn’t been all roses and unicorns, I have had a topsy-turvy ride and continue to do so, but at the end of the day, it feels good to have a space of your own. I can be myself here, with you guys and that makes me feel really special. So, thank you <3

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These scones here are the bomb. Also, tiny secret, pretty accidental (lol) I had written down the testing recipe and while I was prepping everything, I somehow forgot the eggs. By the time I realized my blunder, it was too late. But guess what? They turned out to be so darn delicious that what can I say? It’s my go-to recipe for scones! It had got the perfect texture, fluffy, flaky, not too chewy, blueberries bursting with flavour and a hint of ground cinnamon. Also, the glaze. O. M. G. it is heavenlyyyyy! Either way, you should definitely try this recipe, it’s easy and super duper delicious!

Let’s get baking ūüôā

Eggless Blueberry Scones

  • Servings: makes 8 scones
  • Print

Author: Anjali Johny


For scones:

200 g all-purpose flour

70 g whole wheat flour

1/4 tsp ground cinnamon

75 g brown sugar

2 tsp baking powder

113 g cold cubed butter (I used salted butter); if you use unsalted butter kindly add a pinch of salt.

100 g fresh or frozen blueberries

110 ml cream 25% fat

For glaze:

100 g icing sugar (sifted)

2-3 tbsp raspberry puree


For scones:

Preheat your oven to 190 C and line a baking sheet with parchment paper.

In a food processor sift all the dry ingredients and pulse till they are mixed well.

Now add the cold cubed butter and pulse till you reach a sand-like consistency. Then add the cream and pulse again till the mixture is moistened and can hold its shape when squished between fingers.

Dump this mixture onto a clean surface and add the blueberries, gently bring the dough together, try not to knead it too much. Form it into an 8-9 inch round about 2.5cm thick. I cut my scones into 8 triangles, you can cut them any way you prefer.

Place them on a baking sheet, leaving an inch or two space between each. Brush them with cream and bake for roughly 20-22 minutes until lightly golden brown and cooked through. You can test them with a toothpick, if it comes out clean they are done.

For glaze:

Mix the icing sugar and the raspberry puree (one tbsp at a time) till you reach desired consistency.

Glaze the scones when they are warm, serve fresh.

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Until next time!


Bakesalotlady ‚̧

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