Best Ever Eggless Scone Recipes

Steps:

• Mix dry ingredients together in a large bowl
• Rub in margarine or use mixer on slow setting
• Add fruit or cheese to mix, mix slowly
• Add milk and stir until workable dough is formed
• Roll out on lightly floured board until 3/4 inch thick
• Bake for 12-14 minutes at 425 F in conventional or convection oven

Steps:

• Preheat oven to 400 degrees F (195-200 degrees C).
• Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
• Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
• Pour in cream and fold in everything until just incorporated. Do NOT overmix.
• If mixture seems a little dry, add a little more cream.
• Fold currants or cranberries into batter.
• Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
• Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
• Bake for 15-20 minutes until golden brown. Let cool on a rack.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
• Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

Steps:

• Whisk, or sift the dry ingredients.
• Cut the butter into the flour, with a pastry blender, until it resembles coarse crumbs.
• Stir in the milk. Add any optional ingredients, if desired.
• On a floured surface, lightly knead the dough 5-10 times.
• Place on a greased, or parchment lined, baking sheet. Flatten gently to a 1" thick round.
• Cut, like a pie, into 8 wedges, but do not separate.
• Brush the top with about 1 tablespoon milk. Sprinkle with sugar, if desired.
• Bake 400 degrees, 12 -15 minutes, until golden brown.