Eggless Classic Blueberry Scones
Total time57 min
Prep time20 min
Cook time22 min
4.9(16)
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, frozen
- ½ cup heavy cream, plus 2 tbsp for brushing
- 2 tbsp heavy cream, for brushing
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
- 2 tbsp coarse sugar, for topping (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl until combined.
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