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You are here: Home / All Recipes / Eggless Blueberry Scones

Eggless Blueberry Scones

January 4, 2019 By bakesalotlady

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I have always been a fan of buttery flaky treats and the only thing that comes to my mind when I think that is Scones!

It is the season of beautiful fruits. 2018 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 🙂

Eggless Blueberry Scones

  • Servings: makes 8 scones
  • Time: 30 mins
  • Print

Author: Anjali Johny

Ingredients

For scones:

200 g all-purpose flour

70 g whole wheat flour

1/4 tsp ground cinnamon

75 g brown sugar

1 tbsp 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

Directions

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.

If you like my photography please follow me on Pinterest, Instagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Filed Under: All Recipes, Breakfast, Eggless, Sweet Tagged With: blueberry, breakfast, pastry, snack, yummy

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Hi there!

I am Anjali, the baker and photographer behind BAKESALOTLADY.
I love playing with flavours and coming up with both easy and sometimes crazy baked goods with never heard of flavour combos. Read More…

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