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A plate of baked eggless scones with clotted cream and strawberries

Eggless scones

  • Author: noasmodernkitchen
  • Total Time: 26 minutes
  • Yield: 6 scones 1x
  • Diet: Vegetarian


An easy and quick recipe for delicious eggless scones that are soft, fluffy and moist. Perfect served with clotted cream and jam.


  • 260g self-raising flour, sieved
  • 1 level teaspoon baking powder
  • 60g butter, room temperature
  • 2 tablespoons caster sugar
  • 130ml whole milk
  • 1 level teaspoon vanilla extract
  • Squeeze of lemon juice (around 1/2 teaspoon)
  • Splash of milk, to glaze
  • Clotted cream and jam, to serve



  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.
  2. Tip the self-raising flour into the bowl with a pinch of salt and the baking powder. Mix everything together until combined.
  3. Add the butter to the bowl, and rub everything together until it resembles fine breadcrumbs.
  4. Stir in the caster sugar to the bowl. Make a well in the centre of the bowl and set aside. 
  5. 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.
  6. Pour the milk mixture into the well in the bowl, and quickly start to combine everything together until you have a wet mixture. 
  7. 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.
  8. 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.
  9. 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. 


Store in an airtight container for up to 3 days.

To freeze, freeze on the day of baking. Bring back up to room temperature, and then heat in the oven at a low setting for 5 minutes, before serving.

  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: British


  • Serving Size: 1 scone
  • Calories: 262
  • Sugar: 4.8g
  • Fat: 9.4g
  • Carbohydrates: 39.7g
  • Protein: 5.2g
  • Cholesterol: 23.7g

Keywords: eggless scones