Egg- Free Blueberry Scones (Recipe + Video Tutorial)

Hello everyone and happy Sunday! The weekends always remind of breakfast, and today I wanted to make some blueberry scones. Problem was, I looked into my fridge in horror as I realized I was out of eggs! However, I was not about to let that stop me from enjoying some freshly baked scones! So what did I do? I made them without! Don’t get me wrong, I had to replace the egg somehow . I decided the best fit for this recipe would be a chia egg, made from chia seeds and water. I have egg substitutions on all my recipes, and this was an example of when I really use them! The chia seeds thicken up and add the egg factor that is needed. These aren’t completely vegan, but (as always) I have the full substitutions for that down below. If you or someone you know is allergic to eggs, give these scones a try! (And honestly I’d make these again even when I have eggs). Enjoy!


EGG FREE BLUEBERRY SCONES VIDEO TUTORIAL:


Egg Free Blueberry Scones (makes 4 scones*)


Ingredients:

  • 1 cup (120g) flour 
  • 1/4 cup (50g) sugar 
  • 1/2 tbs. baking powder 
  • 1/4 tsp salt 
  • 1/4 (60g) cup cold butter 
  • 1 tablespoon (10g) chia seeds
  • 3 tablespoons (45ml) water 
  • 1/4 cup (60ml) heavy cream 
  • 1/2 cup (50g) fresh or frozen blueberries  
  • Turbinado sugar for the top


Directions: 

  1. Preheat the oven to 350°F (180°C). 
  2. In a small bowl, mix the chia seeds and water. Set it aside for 5 minutes to thicken. 
  3. In a medium sized bowl, whisk together the dry ingredients together. 
  4. Grate the butter on the large side of a box grater. 
  5. Add the butter to the dry mixture and mix together with a fork. 
  6. Add the wet ingredients including the chia egg and mix together with a spatula.
  7. Add the blueberries and fold into the scone dough. 
  8. Turn the dough out onto a clean surface and form into a disk. 
  9. Cut the dough into four pieces and add them onto a lightly oiled pan. Sprinkle each scone with turbinado sugar. 
  10. Bake the scones for 15-20 minutes or until golden brown.
  11. Set the scones on a cooling for 10 minutes.
  12. Enjoy!


NOTES:

  • This recipe makes four scones, however it can be easily doubled or tripled to fit however many you need.


MAKE IT (FULLY) VEGAN:

  • For the butter, use vegan butter (Earth Balance is my favorite vegan butter brand).
  • For the heavy cream, use plant milk such as almond 


Did you make this recipe? Please let me know by tagging me on Instagram @madebybernadineHave a recipe suggestion? Leave me a comment below, I’d to hear it! 

4 Comments Add yours

  1. Getting a substitute for the eggs is a very smart move.

    Liked by 1 person

    1. Bernadine says:

      Thank you! I really wanted those scones 🙂

      Like

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