Classic Jam and Cream Scones — Egg-Free Baking Guide

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This egg-free scone recipe was first published in 2011 and quickly became a favourite. It gained even more attention when many people searched for eggless baking in 2020. If you want reliable, light and fluffy scones without eggs, this is a simple, fast recipe that delivers.

These scones are great because they take only minutes to prepare and about 14 minutes to bake. With a little practice you’ll find the technique easy and consistent. The recipe yields 10 scones — a convenient amount for a family of five or to share.

How to serve

Serve the scones slightly warm with butter or with jam and cream — depending on where you’re from you may prefer jam first or cream first. For a citrus twist, try lemon curd or homemade orange curd: replace the lemon juice with orange juice and add the zest of one orange.

You can also fold in 50g of extras to the dry mix for variety. Good options include:

• Sultanas or raisins
• Chopped glace cherries
• Chopped stem ginger (use about 25g)
• Milk or white chocolate chips
• Chopped pecans or walnuts

Other baking without eggs suggestions

If you enjoy egg-free baking, here are other recipes worth trying:

• Flapjacks
• Eggless Christmas/fruit cake
• Egg-free brownies
• Shortbread
• Fudge
• Marshmallow butterscotch bar
• Chocolate cake
• And more scones!

Classic Scones with Jam and Cream

Light and airy simple scone recipe

3.86 from 7 votes

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Prep Time
6 mins

Cook Time
14 mins

Course Dessert, Snack

Cuisine British, English

Servings 10

Calories 197 kcal

Ingredients

• 350 g Self Raising Flour
• 75 g Butter Very cold – cut into small cubes
• 1 tsp Vanilla Extract
• 1 tsp Lemon juice
• 100 ml Milk Warmed for 30–40 seconds until warm, not hot
• 2 tbsp Sugar

Instructions

• Preheat the oven to 220°C and line a baking tray with baking parchment.
• Mix the flour and cold cubed butter in a large bowl until the mixture is just combined — avoid overworking the dough to prevent tough scones. Quickly stir in the sugar.
• Warm the milk in the microwave for about 30–40 seconds until warm (not hot). Stir in the lemon juice and vanilla extract.
• Make a well in the flour and pour in the milk mixture. Stir quickly until just combined.
• Turn the dough onto a floured surface, roll to about 5 cm high and cut with a floured scone cutter (a 3″ cutter works well). This recipe yields about 10 scones.
• Bake for 14 minutes until golden, turning the tray after about 10 minutes for an even bake. Cool slightly before serving.

Nutrition

Calories: 197kcal
Carbohydrates: 28g
Protein: 5g
Fat: 7g
Saturated Fat: 4g
Sugar: 3g

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